Meringue Powder in Buttercream?

Just wondering if there are any recipes for buttercream that actually use meringue powder, instead of (heating up) egg whites like in the IMBC or Swiss buttercream.
What would the taste be like? What would the smell be like? And what about the texture?

Hi Zalina,

Wilton Buttercream recipe use meringue powder...

Evonteddy, thanks. I noticed too but it also uses shortening. So can the shortening be replaced with butter instead?

I wanted to try for the heck of trying but was afraid of some chemical reaction which might spoil the whole batch of icing, LOL! (if that is possible lah!)

HI Zalina,

I actually use butter instead of shortening... coz I prefer the butter taste And I use meringue powder as well!! So far it works for me!!!

Terri, is this the recipe where you whip up the meringue powder with water first, then the sugar and then only the rest of the ingredients?

What happens if you just add meringue powder to the sugar, sift, and then add to the creamed butter? Haha, sounds like short-cut recipe, ya? I guess you'll get grainy buttercream, this way.

Ya..i use Butter instead shortening..it taste great..

Zalina wrote:Terri, is this the recipe where you whip up the meringue powder with water first, then the sugar and then only the rest of the ingredients?

What happens if you just add meringue powder to the sugar, sift, and then add to the creamed butter? Haha, sounds like short-cut recipe, ya? I guess you'll get grainy buttercream, this way.

No dear.. I don't mix with any water at all...
I will whisk the butter with icing sugar first... when it's all mixed up.. I will add in the meringue powder and continue to whisk This is just my method la.. dunno correct or not... but my buttercream is still alright till the next day when my customer pick up for delivery... in room temperature..

Terri, does the buttercream crust when using your method? I have the impression that it will crust if we add water. I may be very wrong I am finding a way to make stiff butter icing that will crust .... and was thinking if we add meringue powder to icing sugar mixed with water we get stiff Royal icing ..... so if we add water & meringue powder to buttercream, maybe it'll work the same way

Experts, please shed some light on the clueless!!!

Meringue powder WILL make your buttercream crusty ..
The way I like mine especially if long distance delivery is involved.

does it taste the same like IMBC?
If it does, i would like to try...

Najat, which method to use?

Zalina, good ole Wilton's

Terri Chai wrote:No dear.. I don't mix with any water at all...
I will whisk the butter with icing sugar first... when it's all mixed up.. I will add in the meringue powder and continue to whisk This is just my method la.. dunno correct or not... but my buttercream is still alright till the next day when my customer pick up for delivery... in room temperature..

Hi Terri,

What is the quantity of meringue powder that you normally add to you buttercream? I was using fresh egg whites all the time. I want to try meringue powder for my buttercream

Is there a risk of putting in TOO MUCH meringue powder? What happens if we put too much (however much that is)?

I've tried with 2-3 tbs meringue powder per batch of icing (225g butter, 450-500 g sugar), Terri's way. Yummy!