Simple buttercream frosting recipe using meringue powder! Perfect for decorating cakes, cupcakes, cookies and just about anything you need to decorate.
This recipe has a wonderful flavor while being perfect for spreading, piping and just about any decorating you need to do.
The process is simple thanks to using meringue powder, so this is a quick and easy recipe. And with only common ingredients, this just might be one of your new favorite buttercream frosting recipes.
Make sure to bookmark or pin this recipe so you can make it again!
How to Make Homemade Buttercream Frosting Using Meringue Powder
Total time for this recipe is right around twenty minutes. For equipment you will need a couple mixing bowls and a stand or hand mixer.
This recipe yields enough delicious frosting for the following recipe sizes.
- 24 cupcakes
- 24 Cookies
- 13×9 Sheet Cake
- 2 Layer 8″-9″ Cake (Top, sides, and between layers)
- 3 Layer 6″ Cake (Top and between layers)
If you have a larger batch to frost, or like to spread your frosting on thick, simply double the recipe. This frosting has a long shelf life, so having some leftover isn’t necessarily a bad thing!
Related: Ways to use leftover frosting
Since we are using common ingredients, you likely already have everything you need on hand. While you can substitute some ingredients, it will effect the final flavor and texture, so I recommend making this recipe as written if possible.
Butter: If you are all out of butter, you can use shortening. Use about a cup of shortening instead of butter.
Sugar: I don’t recommend using alternative sweeteners for this recipe. You can increase or reduce the amount used for a sweeter, or less sweet, frosting though.
Vanilla Extract: Vanilla extract provides our frosting with a balanced and delicious flavor. You can leave it out if you are out, but your frosting will be lacking in flavor.
Related Recipe: Buttercream frosting with heavy cream
- Meringue Powder
- Powdered Sugar
- Granulated Sugar
- Vanilla Extract
- Water (Boiling)
Once your ingredients and equipment is gathered, it’s time to make your frosting! While prep time can vary a few minutes, this recipe tends to take me around twenty minutes.
You can make your frosting while your cupcake, cake, or cookies are baking or make it ahead of time. This frosting will last for up to two months when sealed in an airtight container!
Step 1: Add meringue powder, granulated sugar, and salt in your mixing bowl.
Step 2: Add boiling water to mixing bowl.
Step 3: Using stand mixer or hand mixer, mix mixture on high until stiff peaks form.
Note: Takes 6-8 minutes
Step 4: Cover and set aside
Step 5: In second mixing bowl, add softened butter mix until creamy.
Step 6: Slowly add powdered sugar while mixing. Continue to mix on medium high for 2-4 minutes.
Step 7: Add vanilla extract and meringue mixture. Mix on medium high for 8-10 minutes.
Note: You are done mixing when your frosting is light and fluffy
Step 8: Use immediately or store in an airtight container.
Related Recipe: Buttercream frosting without powdered sugar
Buttercream Frosting With Meringue Powder
- Hand Mixer or Stand Mixer whisk attachment
- 2 Large Mixing Bowls
- 2 Tbs Meringue Powder
- 4½ Cups Powdered Sugar
- 1 Cup Granulated Sugar
- 3 Sticks Unsalted Butter softened
- ¾ Tbs Vanilla Extract
- ½ tsp Salt
- 6 Tbs Water boiling
- Add meringue powder, granulated sugar, and salt in your mixing bowl.
- Add boiling water to mixing bowl.
- Using stand mixer or hand mixer, mix mixture on high until stiff peaks form.
- Note: Takes 6-8 minutes
- Cover and set aside
- In second mixing bowl, add softened butter mix until creamy.
- Slowly add powdered sugar while mixing. Continue to mix on medium high for 2-4 minutes.
- Add vanilla extract and meringue mixture. Mix on medium high for 8-10 minutes.
- Note: You are done mixing when your frosting is light and fluffy
- Use immediately or store in an airtight container.
- If frosting is too sweet, reduce granulated sugar by half. For a sweeter frosting, add 1/3 cup of powdered sugar.
- Store unused frosting in an airtight container at room temperature for 1-2 months.