Dessert - Buttercream icing with meringue powder recipes
Author: Gema Gifford
You may use all butter in this quick buttercream, but using vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. It is a cross between royal icing and regular cake decorating buttercream.
- Quick Buttercream Frosting
- Meringue Powder Buttercream Cookie Frosting/Glaze Recipe
- American Meringue Buttercream Recipe
- Fluffy White Buttercream Frosting
- How do you use meringue powder in frosting?
- How do you make Swiss meringue buttercream?
- How to make homemade Meringue Cake?
- How do you make buttercream frosting with a mixer?
Quick Buttercream Frosting
Who doesn't love rich, sumptuous buttercream frosting? You may use all butter in this quick buttercream, but using vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. Also, using the optional meringue powder, while not strictly necessary, will help your frosting holds its shape.
Provided by: King Arthur Flour
Total time: 10 minutes
Prep time: 10 minutes
Yields: 15 servings
Number of ingredients: 6
Provided by: King Arthur Flour
Total time: 10 minutes
Prep time: 10 minutes
Yields: 15 servings
Number of ingredients: 6
Ingredients:
- 8 tablespoons (113g) unsalted butter or 1/2 cup (92g) vegetable shortening or a combination softened
- pinch of salt
- 1 tablespoon (14g) meringue powder optional for "holding power"
- 1 teaspoon King Arthur Pure Vanilla Extract
- 2 1/2 to 3 cups (283g to 340g) confectioners' sugar
- 2 to 4 tablespoons (28g to 57g) milk
Nutrition:
- Serving Size: 29g
- Calories: 130 calories
- Carbohydrate: 20g
- Cholesterol: 15mg
- Fiber: 0g
- Protein: 0g
- Sodium: 10mg
- Sugar: 19g
- Fat: 6g
- Saturated Fat: 4g
- Trans Fat: 0g
- Beat the butter and/or shortening until fluffy.
- Beat in the salt, meringue powder, and vanilla.
- Add the confectioners' or glazing sugar and 2 tablespoons of the milk, and beat until smooth. Scrape the sides and bottom of the bowl.
- Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk.
- If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.
Tags:
Easy No Cook Mock Swiss Meringue
This delicious no-cook
meringue buttercream frosting
works great for
frosting
a cake and as a base under fondant. Link to recipe: https://www.winbeckler.com/
Meringue Powder Buttercream Cookie Frosting/Glaze Recipe
This is my hands-down favorite, and the one I recommend the most. It is a cross between royal icing and regular cake decorating buttercream. It has meringue powder so...
Provided by: ayannaadjua
Yields: 0 servings
Number of ingredients: 6
Provided by: ayannaadjua
Yields: 0 servings
Number of ingredients: 6
Ingredients:
- 1/3 cup water
- 3 T. meringue powder
- 1/2 cup shortening
- 4 1/2 cups powdered sugar (1 lb. 3 oz. If you have a scale)
- 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
- 1/4 tsp. almond extract
How to cook:
- *FROSTING:*
- Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well.
- Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated.
- Turn mixer to high speed and whip until stiff peaks form.
- Add flavorings and mix well.
- Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before.
- Add remaining powdered sugar and shortening and whip for 2-3 minutes more.
- Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.
- *GLAZE:*
- Frosting Prep: Making Glaze
- Glazing is a technique that creates that super-smooth look you see on fancy cookies. Basically, "glaze" is just watered down frosting. Here is a basic how-to for making the glaze.
- 1. After you have colored all of your frosting, get a small container for each glaze color you will need (clean butter tubs and yogurt containers work great for this and you can throw them away when you are done!).
- 2. Put the desired colors of frosting in the containers by either mixing the color right in the container or squeezing it from a decorating bag.
- 3. Add water to the container(s) a few drops at a time, stirring after each addition. A basic rule of thumb for a good consistency is that a drop of the icing should disappear into the mass on the count of 6 or 7. It will be similar in consistency to Elmer's glue: fairly runny, but not so thin that it's hard to control.
- 4. Keep glaze colors covered while not in use. If your containers do not have lids, I recommend covering them with saran wrap and then a damp towel.
- 5. The glaze will separate as it sits, so you will need to stir the glaze well before and during use
American Meringue Buttercream Recipe
This recipes combines the sweetness of an American crusting buttercream with the silkiness of a meringue based buttercream.
Provided by: Chef Kimihou
Total time: 30 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 8
Provided by: Chef Kimihou
Total time: 30 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 1/3 cup heavy whipping cream (113 grams)
- 2/3 cup pasteurized egg whites (227 grams)
- 1/2 tsp salt (2.84 grams)
- 4 tbsp meringue power (56.7 grams)
- 2 lbs powdered sugar (907.19 grams)
- 2 lbs unsalted butter, room temperature (907.19 grams)
- 2 tsp vanilla extract (8.4 grams)
- 1 tsp butter flavor (4.2 grams)
How to cook:
- Add heavy cream and pasteurized egg whites to mixing bowl and using the whisk attachment mix for 30 seconds.
- Add meringue powder, salt and powdered sugar. Whip on medium high for 5 minutes.
- Cut the butter into chunks while the base is whipping. Begin to add the room temperature butter, but do not over crowd your mixing bowl.
- After all of the butter has been incorporated add the flavoring and whip for another 2 mins.
- Change the attachment on your mixer from the whisk to the paddle. Beat on high for 5 mins to knock out any air bubbles. (Do not skip this step). The result will be a very silky and smooth buttercream
Fluffy White Buttercream Frosting
This rich, creamy frosting is lovely swirled atop a cake or cupcakes.
Provided by: King Arthur Flour
Total time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 7
Provided by: King Arthur Flour
Total time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 7
Ingredients:
- 3/4 cup (149g) granulated sugar
- 1/4 teaspoon salt (if you use unsalted butter)
- 1/2 cup (113g) boiling water
- 1/4 cup (28g) meringue powder
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 4 cups (454g) sifted confectioners' sugar or glazing sugar
- 32 tablespoons (454g) unsalted butter or 2 cups (369g) vegetable shortening or a combination of both softened*
How to cook:
- Dissolve the sugar (and salt, if you're using it) in the boiling water, and cool to room temperature.
- Use a mixer on low speed to beat in the meringue powder, until the powder is dissolved and the mixture is foamy.
- Increase the speed and beat until soft peaks form.
- Beat in the vanilla, then the confectioners' or glazing sugar.
- Add the soft butter or shortening a few tablespoons at a time, beating well after each addition. Frost cake immediately; or store buttercream at room temperature, covered, for a few hours before using.
