Flavoring– Vanilla is always my first flavor of choice. And yet, you can add any other flavoring that you need for the day.

I love using meringue powder for baking -- it's one of my go-to baking ingredients, actually. You can really do so much with it. This Italian buttercream made with meringue powder is similar to regular IMBC made with egg whites and yet a bit softer consistency. So you can use it just as regular IMBC. While I prefer my Stiff Buttercreamrecipe for piping flowers. And if I do pipe flowers with this buttercream, then I freeze them as soon as I make the flower. Since once frozen they hold their shape better even when thawed. Tips for Success Anyway, has anybody else heard rumors like that flying around, or have managed to make your own version of Miss Meringues? I would love to get the recipe if you have!Meringue powder– Quite simply, we are replacing egg whites with egg white powder. You can buy meringue powder at most cake decorating stores. And yet, meringue powder can be expensive while egg white powder is more affordable. The good news is that you can also make meringue powder at home – I have given you the recipe above. Soupy buttercream– 99% of FAIL ITALIAN MERINGUE BUTTERCREAMS ARE A RESULT OF ADDING BUTTER TOO EARLY!! If necessary walk away. And if you are not sure, give it 5 more minutes. And add butter only when the meringue is cooled. Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that is light and fluffy. This is a meringue buttercream made with meringue powder. And it’s light, fluffy, and deliciously creamy. It’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. How to make Italian Meringue Buttercream using Meringue Powder, meringue powder buttercream,

Although using egg whites may take more time, it is even a better option than meringue powder because eggs are natural and have a tasty flavor. Just make sure that you buy eggs from a reliable source. If you make your sugar cookie icing with meringue powder, the icing lasts in sealed container at room temperature for 3 to 4 weeks. I had a lot of fun with this experiment, and I hope our first meringue powder showdown was helpful for you! Last year, we did THIS ‘crater study’ in an effort to learn exactly how to avoid craters in royal icing. I’d love to hear your ideas on what we should test or match up next!! Few customers seem to raise an eyebrow when you use raw egg whites. The truth is, that most of the salmonella concerns regarding eggs are in the yolk. And, if you get even a slight trace of yolk in your recipe, you won’t be able to beat the egg whites stiff. And this will make it difficult to continue with the recipe.This IMBC frosting is ready to use immediately. And the leftovers can be kept at room temperature for up to 2 days, or in the fridge for 10 days, and even frozen for up to 6 months. Just bring to room temperature and whip to restore its consistency. Dissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely, then add to 4 (or 6) cups buttercream. Should I throw my buttercream – NO!! This one breaks my heart every single time. If you think it did not work – don’t throw the buttercream – place it in the fridge and comment below- I may be able to troubleshoot. If you’ve spent any time chatting with other cookiers, especially in social media groups, you know that talk of meringue powder brands is very commonplace. Cookiers swear by brands they are loyal to, but then commonly also struggle with royal icing issues. Which makes you wonder…what if they tried a different meringue powder? Could it solve the issue they are having? Is meringue powder the answer to all the world’s problems? Of course not. But could a change in brand really give a cookier a different result or solve an icing issue they are struggling with? There’s a very good chance! And that’s what we’re after today! We’re diving in, digging deep and breaking it all down. To make meringue from egg whites, it is recommended that you use cream of tartar or lemon juice to stabilize it. Both stop egg whites from collapsing by preventing the formation of overly strong protein bonds that force water out. It is this process that causes the collapse of whipped egg whites. Your options for using egg whites include separating whole eggs or using pasteurized egg whites. Separating whole eggs may involve a lot of waste unless you intend to use the yolks.

Gradually add the sugar while continuing to whip until you have an almost stiff meringue, and yet still shiny and not dry. In this case, meringue powder is definitely a “get what you pay for” scenario. For the additional 37 cents per ounce it costs for Genie’s Dream, it’s a no-brainer in my mind when you consider all the factors. And if you are going to use Wilton, you’re going to spend more in gel coloring to get closer to the same color saturation you get with Genie’s Dream. Hence, meringue buttercream with meringue powder is a great frosting recipe to use for those customers who are sensitive about using egg whites in their buttercream. And yet, they still want to have a meringue buttercream for their cake. I’ve mostly made these for pregnant moms. Since they are usually the ones who know I make this Italian as well as Swiss meringue buttercream with meringue powder. I also made each set of icing the same consistency. So, all variables were the same and any differences would be due to the different brands of meringue.

Place meringue powder, salt, and water in a clean stand mixer bowl. And start whipping on medium speed.

Pour the liquid into a stand mixer, or hand whisk, and mix on a high setting for 2–5 minutes, or until white, light and standing in firm peaks when the whisk is lifted. If you remove the whisk and turn the bowl upside down, the mixture shouldn’t slide. If it does, continue mixing. The first and best alternative for meringue powder is fresh egg whites. The reason is pretty simple. Meringue powder was created to replace raw egg whites. For stabilizing frostings: Depending on the frosting type, the amounts and how it’s added vary. A small amount (about 1 tablespoon) is added dry once the butter and sugar have been creamed together for buttercream frosting. For whipped cream, about 1 tablespoon can stabilize 1 cup; add it after the cream starts to foam. This dried product is excellent to use if you find yourself weary about consuming raw egg whites in some baked treats. Let’s learn more about what goes into meringue powder and common ways on how to use it. What is meringue powder?Prepare Grease free equipment– Wash your mixer bowl and whisk clean with soap and water. Then, add a tsp of vinegar onto a clean kitchen cloth and wipe the inside of your wet bowl dry. The vinegar will kill any trace of fat in the bowl. At this time you can add your gel food coloring or thin it out for flooding. I like to start by separating my icing into smaller portions for all the colors I am using, doing all of my piping work first and lastly thinning it out for filling. For piping this easy royal icing, I like to use special decorating bags, couplers (these are great if you want to switch tips when using the same icing color), and tips (I mostly use piping tip #3 and #2. #1 is the thinnest while #5 has the largest hole). 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.