meringue powder

This is a meringue buttercream made with meringue powder. And it&#39;s light, fluffy, and deliciously creamy. It&#39;s a simple and easy recipe using powdered egg whites instead of raw egg whites. Today, I am using the Italian meringue buttercream method but you can also make this the Swiss meringue method.

Italian Meringue Buttercream with Meringue Powder

Sugar

Water

tsp Meringue powder

Salt

lb Butter (unsalted)

tsp Vanilla extract

Prepare grease-free equipment (explained above).

Have all your ingredients at room temperature, especially butter.

Cut the butter into cubes.

Prepare

Heat sugar and water over medium heat.

Place a candy thermometer inside.

Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (soft boil stage).

This takes about 5 to 7 minutes on medium heat. Keep a close eye so you don't caramelize it.

Make sugar syrup

Place meringue powder, salt, and water in a clean mixing bowl. Start whipping on medium speed.

After 2 minutes, your meringue should be at soft peak consistency (sometimes it can take more than 2 minutes).

Gradually add the sugar while continuing to whip until you have an almost stiff meringue, and yet still shiny and not dry.

Turn the mixer off to avoid over-mixing.

Meanwhile, Whip the meringue

Turn the mixer with the meringue to medium. DO NOT RUSH this step.

It is not necessary to run the mixture on high while you pour the syrup. I have always done it on medium and have had no accidents or disasters.

Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl.

Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.

The outside of the bowl will be hot at first and then be barely warm.

Your meringue should look shiny and stiff.

Pour hot syrup into the meringue mixture

Let the mixer run on low until the bowl feels cold to the touch.

Add in the butter - one cube at a time.

Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.

Add vanilla or any other flavoring you want.

Enjoy!

Adding the butter

Professional royal icing for cookies recipe with meringue powder for 10-20 second flooding, medium, or stiff consistency icing.

Royal Icing Recipe

lbs sugar

water

Fit your stand mixer with the paddle attachment. Be sure that bowl and attachment are free of any oil or butter residue.

Dissolve meringue powder in ¾ cup of warm water.

Place powdered sugar into mixing bowl, turn on lowest setting and slowly drizzle in water/meringue mixture.

Add food colouring and mix for 8 minutes on lowest speed.

Add water as needed for a flood consistency (10-20 second icing) or powdered sugar as needed for medium or stiff consistency.

Immediately cover icing in an airtight container or transfer to piping bags/bottles.

https://www.youtube.com/watch?v=TKXzOifIxyw

How to make professional royal icing for cookie decorating with meringue powder for 10-20 second flooding, medium, or stiff consistency icing.

Full Recipe: https://paperstreetparlour.com/royal-icing-101-with-recipe/

How to Make Royal Icing

Basic Meringue Recipe

Vanilla Extract

Meringue Powder

In a large bowl, combine meringue powder, water, vanilla and 3 tablespoons plus 1 teaspoon of the sugar.

Whip at high speed for 5 minutes.

Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.

Bake and use according to your recipe.

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The most viewed meringue powder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine