I've always added powdered meringue to my buttercream recipe because my recipe called for it. After reading different posts on here I noticed there are some people that don't add powdered meringue. So I thought I would try it without and didn't notice a difference??? So what does the powdered meringue do to your buttercream? Am I going to regret sometime not using it???
Meringue powder helps the liquid and the fat mix better. It will also help the buttercream stand up better to humidity.
I went years without using it and only tried it recently. I've noticed a difference in my buttercream since I've started adding it...for example, I can make buttercream roses without having to freeze the middles first.
I think it helps with the crusting too..
I always thought it helped cling to the cake, too. (?).
It also helps hold the color you add to the icing, especially when using dark colors like black, red and purple, etc. Keeps the color from bleeding and fading! I only use it when using dark or bright colors!