Meringue Buttercream Icing
I love using Meringue Buttercream Icing. It dries soft and has a rich frosting flavor. Sometimes I like to use the Meringue Buttercream Icing as a base before decorating with royal icing or royal glaze icing. I used this icing for the base layer of the Apple iTunes cookies, then used royal glaze icing for the apple details. It is a lot of work to make two types of icing, but it is worth it for the rich flavor the Meringue Buttercream Icing adds.
Meringue Powder Buttercream
- 1/3 cup water
- 3 T. meringue powder
- ½ cup shortening
- 4 ½ 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)
- ¼ tsp. almond extract
- ¼ tsp. butter flavoring
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.
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