Faux Swiss Meringue Buttercream (Made with Meringue Powder)
A silky, not-too-sweet buttercream made with meringue powder instead of egg whites, perfect for home bakeries, or anyone who wants the texture of Swiss meringue without the raw egg whites. Pipes beautifully for flowers, borders, and cake icing.
Equipment
- stand or hand mixer
- small sauce pan OR double boiler
- kitchen scale
- mixing bowl
- Measuring cups and spoons
- spatula
Ingredients
- 70-90g g meringue powder
- 120-135 g warm water follow your package to reconstitute 5-6 egg whites
- 300 g granulated sugar
- 500 g unsalted butter cool but pliable
- 2-3 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp cream of tartar optional
Instructions
- Wipe out your stand mixer bowl with a little lemon juice or white vinegar. Any trace of fat will prevent the meringue from forming properly. It takes five seconds and is worth it every time.
- Combine meringue powder, water, and sugar. Heat gently over a double boiler, stirring until fully dissolved - no boiling, just smooth and dissolved.70-90g g meringue powder, 300 g granulated sugar
- Transfer to stand mixer with whisk attachment. Whip on medium-high until stiff, glossy peaks and the bowl feels cool to the touch.¼ tsp cream of tartar
- Switch to paddle attachment. Add butter one tablespoon at a time on medium speed - it may look curdled partway through, keep going.500 g unsalted butter
- Once it comes together, add vanilla and salt. Taste and adjust if needed.2-3 tsp vanilla extract, ¼ tsp salt
- Keep the paddle on speed 1 for 10–15 minutes. This pushes out the air bubbles and gives you that silky, dense consistency. You'll actually see the texture change.
If you're adding cream of tartar, this is the stage to add it. Sprinkle it in once the mixture is foamy and starting to build volume, before you hit stiff peaks.
Notes
If your meringue powder is older, a lower-quality brand, or just being stubborn that day, a small amount of cream of tartar can give it the extra stability boost it needs to reach stiff peaks. This applies even if your powder already contains cream of tartar as an ingredient, it can still help on humid days or when the meringue is slow to come together.
Whip time varies by brand. Some powders take longer than others to come together. Don't give up early, it will get there.
Butter should be cool but pliable. Too warm and the buttercream will be soupy, too cold and it will curdle. Before adding butter, make sure the bowl is no longer warm to the touch. If it is, keep whipping until it cools down. If it does curdle, keep mixing or gently warm the outside of the bowl.
Some airiness is normal, especially with meringue powder. The paddle on low step helps, but this buttercream also improves with time. Making it a day ahead and letting it settle before piping gives the best results.
Follow your package instructions to reconstitute the meringue powder to equal approximately 6 egg whites.
Store at room temperature for 2-3 days, in the fridge for up to 2 weeks, or freeze for up to 3 months. Bring to room temperature and stir before using.