Italian meringue buttercream made with meringue powder is a type of frosting that is light, silky, and rich in flavor. It is made by creating a stable meringue with meringue powder and sugar syrup, then adding softened butter to create a smooth and creamy texture. Making Italian meringue buttercream with meringue powder instead of raw eggs offers several advantages: Meringue powder is pasteurized and dried, eliminating the risk of salmonella or other foodborne illnesses that can be associated with consuming raw eggs. It provides a consistent product, ensuring that the meringue will be stable and reliable for frosting. Also, it is shelf-stable and can be easily stored, unlike fresh eggs, which have a limited shelf life. Meringue powder is readily available in most grocery stores, making it easy to find and use in recipes. Plus, it can be used in a variety of recipes beyond Italian meringue buttercream, such as royal icing and meringue cookies.
Why is this the best recipe
Safety: Using meringue powder instead of raw egg whites reduces the risk of foodborne illness, making it a safer option, especially for young children, pregnant women, and anyone with a compromised immune system. Texture: The combination of meringue powder, sugar syrup, and butter creates a silky smooth and creamy texture that is perfect for frosting cakes and cupcakes. It is stable and holds its shape well, making it ideal for decorating. Flavor: The buttercream has a rich, buttery flavor that is complemented by the sweetness of the sugar syrup and the subtle hint of vanilla extract. It is not overly sweet and pairs well with a variety of cake flavors. Versatility: This buttercream can be easily flavored with different extracts, essences, or liqueurs to create a wide range of flavor variations. It can also be colored with food coloring to match any theme or occasion. Stability: The sugar syrup used in this recipe stabilizes the meringue, ensuring that the buttercream holds its shape and does not deflate or become runny. This makes it ideal for piping intricate designs and decorations. Longevity: Italian meringue buttercream can be stored in the refrigerator for up to a week or frozen for up to a month. When stored properly, it retains its texture and flavor, allowing you to make it ahead of time for convenience.
Ingredients and substitutes
Sugar: Sweetens the buttercream and, when combined with water and heated, creates a syrup that stabilizes the meringue. Meringue powder: A mixture of dried egg whites, sugar, and stabilizers, meringue powder acts as a substitute for fresh egg whites. It helps create a stable meringue without the risk of raw egg consumption. If you don’t have meringue powder, you can use pasteurized liquid egg whites. Use 3 tablespoons of liquid egg whites for every 1 tablespoon of meringue powder called for in the recipe. However, using raw egg whites increases the risk of foodborne illness. Cream of tartar: Helps stabilize the meringue, making it easier to achieve stiff peaks. You can substitute an equal amount of white vinegar or lemon juice for cream of tartar. Use 1/2 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar. Unsalted butter: Adds richness and a creamy texture to the buttercream. Ensure the butter is softened to room temperature for easier incorporation. Salted butter can be used, but reduce the added salt in the recipe to maintain the desired level of saltiness. Vanilla extract: Adds flavor to the buttercream. You can use other flavorings like almond extract, citrus extracts, or even liqueurs for different flavor profiles. Other flavor extracts or essences can be used to flavor the buttercream according to your preference.
Step-by-step: Italian meringue buttercream
Syrup – In a small saucepan, combine 1/3 cup water and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer. Whip – In a mixing bowl with the whisk attachment, combine the meringue powder, cream of tartar, and remaining water and combine well. Start the mixer on low and whip for 2 minutes. When the sugar syrup reaches temperature, add hot sugar syrup to the bowl in a slow, steady stream, beating on high speed with a mixer. Continue beating until stiff peaks form and the meringue is cool, about 7-10 minutes. Butter – Gradually add softened butter, beating on medium speed until smooth and creamy. If the mixture looks curdled at any point, continue beating until it becomes smooth. Flavor – Beat in vanilla extract or other flavorings until well combined. Store – Use the buttercream immediately or store it in an airtight container in the refrigerator for up to a week. Before using after refrigeration, let it come to room temperature and re-whip to restore its creamy texture.
Italian Meringue Buttercream (with egg whites)Meat Patties – Meat Stuffed Puff PastrySauteed Sesame Green BeansFresh Strawberry Cake: Light, Moist and Airy Perfection with SMBCWhite Chocolate Buttercream Frosting
Tips for Success
Use a candy thermometer: To accurately measure the temperature of the sugar syrup, use a candy thermometer. The syrup needs to reach 240°F (115°C) for the best results. Room temperature ingredients: Ensure that the butter is softened to room temperature before using it in the buttercream. This will help it incorporate smoothly and prevent the buttercream from becoming lumpy. Stiff peaks: Beat the meringue until stiff peaks form. This ensures that the buttercream will have the right consistency and hold its shape well. Gradual addition of butter: Add the softened butter to the meringue gradually, a few tablespoons at a time, while continuing to beat the mixture. This helps prevent the buttercream from becoming greasy or curdled. Re-whip if necessary: If the buttercream looks curdled or separated after adding the butter, continue to beat it on medium-high speed until it becomes smooth and creamy again. Flavoring and coloring: Add flavor extracts, essences, or food coloring to the buttercream after it has reached the desired consistency. Mix in these additional ingredients gently to avoid deflating the buttercream. Storage: Store the buttercream in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. Let it come to room temperature before using it and re-whip it to restore its creamy texture.
How do you flavor this buttercream
To flavor Italian meringue buttercream, you can add extracts, essences, or liqueurs. Here are some common flavorings and the amounts you can use for a standard batch of buttercream:
Vanilla: Add 1-2 teaspoons of vanilla extract for a classic vanilla flavor. Almond: Add 1/2 to 1 teaspoon of almond extract for a hint of almond flavor. Citrus: Add 1-2 teaspoons of lemon, orange, or lime zest for a citrusy twist. You can also add 1/2 to 1 teaspoon of citrus extract for a stronger flavor. Coffee: Dissolve 1-2 tablespoons of instant coffee granules in 1-2 teaspoons of hot water and add it to the buttercream for a coffee flavor. Chocolate: Add 1/2 to 1 cup of melted and cooled chocolate for a rich chocolate flavor. You may need to adjust the amount of sugar to taste. Liqueurs: Add 1-2 tablespoons of liqueur, such as Kahlua, Grand Marnier, or amaretto, for a flavored buttercream. Adjust the amount based on the strength of the liqueur and your taste preferences.
Note: When adding flavorings, start with a smaller amount and adjust to taste. Keep in mind that some flavorings, like chocolate, may affect the consistency of the buttercream, so you may need to adjust the amount of sugar or butter to achieve the desired texture.
Strawberry Cake with Swiss Meringue Buttercream Italian Meringue Buttercream French Buttercream Recipe How to make German Buttercream Vanilla Buttercream Frosting – Eggless White Chocolate Buttercream Frosting Chocolate Buttercream Frosting 30 + Buttercream Recipes – Frosting See all Frosting recipes
Frequently asked questions
Creative ways to use Italian meringue buttercream
Italian meringue buttercream is a versatile and delicious frosting that can be used in various creative ways. Here are some ideas:
Cupcake Bouquet: Pipe Italian meringue buttercream in different colors onto cupcakes and arrange them in a flower pot to create a beautiful cupcake bouquet. You can use different piping tips to create different flower shapes and decorate with edible flowers or sprinkles. Macaron Filling: Sandwich your homemade macarons with a layer of Italian meringue buttercream. The smooth and creamy texture of the buttercream pairs perfectly with the delicate macaron shells. Cake Decorating: Use Italian meringue buttercream to create stunning designs on cakes. You can create smooth finishes, textured patterns, or even use it to pipe intricate designs. Experiment with different colors and piping techniques to make your cakes truly unique. Cake Frosting: Use Italian meringue buttercream as a classic frosting for layer cakes. You can spread it between the cake layers and on the outside for a smooth and velvety finish. Add some food coloring or decorations to match the theme or occasion. Filling for Pies and Tarts: Instead of using traditional fillings like custard or fruit, try using Italian meringue buttercream as a filling for pies and tarts. It adds a light and creamy element that complements a variety of flavors. Cookie Sandwiches: Spread Italian meringue buttercream between two homemade cookies to create delicious sandwich cookies. You can even roll the edges in sprinkles or crushed nuts for added texture and decoration. Cake Pops and Truffles: Dip cake pops or roll truffles in Italian meringue buttercream before coating them in chocolate or sprinkles. The buttercream acts as a binder and adds a luscious creaminess to the center. Dessert Toppings: Use Italian meringue buttercream as a topping for desserts like pies, tarts, or even pancakes and waffles. It adds a rich and decadent touch to your favorite treats.
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
