Meringue Powder in Buttercream?

by Zalina on Tue Jun 30, 2009 12:33 pm

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?

by evonteddy on Tue Jun 30, 2009 12:36 pm

Hi Zalina,

Wilton Buttercream recipe use meringue powder...

by Zalina on Tue Jun 30, 2009 12:42 pm

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!)

by Terri Chai on Tue Jun 30, 2009 1:56 pm

HI Zalina,

I actually use butter instead of shortening... coz I prefer the butter taste Wink

And I use meringue powder as well!! So far it works for me!!! Very Happy

by Zalina on Tue Jun 30, 2009 2:09 pm

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.

by evonteddy on Tue Jun 30, 2009 2:25 pm

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

by Terri Chai on Tue Jun 30, 2009 3:50 pm

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 Smile

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..

by Zalina on Tue Jun 30, 2009 3:59 pm

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 Very Happy

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 Razz

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

by **Najat Ahmad** on Tue Jun 30, 2009 4:02 pm

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

by beldandy on Tue Jun 30, 2009 5:11 pm

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

by Zalina on Tue Jun 30, 2009 5:29 pm

Najat, which method to use?

by **Najat Ahmad** on Tue Jun 30, 2009 9:02 pm

Zalina, good ole Wilton's Very Happy

by fongpeng on Fri Jul 10, 2009 10:51 am

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 Razz

by Zalina on Fri Jul 10, 2009 2:09 pm

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!

Meringue Powder in Buttercream?

Meringue Powder in Buttercream?

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