Meringue Powder Buttercream


This is a recipe for Meringue Powder Buttercream


  • 1/3 cup water
  • 3 Tbsp meringue powder
  • ½ cup shortening
  • 4 cups powdered sugar
  • 1 tsp. clear vanilla extract
  • ½ tsp. clear butter extract


  1. 1. 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.

2. 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.

3. 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.

Comments (11)


Is this same recipe from Karen's Cookies? I've been wanting to try it, maybe I will tomorrow. Can you use it to flood cookies? I have to make Alice in Wonderland Cookies for a tea party being put on by the ballet company my daughter is in. I'm nervous but willing to try something new. At least I have a week to play.


I made this once. I didn't get back to it because I've been making cakes, but it tasted wonderful. My problem was that it separated a bit when I thinnned it down. I don't think I whipped it long enough after I added the shortening. I wonder if shortening with more transfat or high-ratio shortening would work better. Could someone tell me if these work? Thank you. I love this website.


Yup, this seems to be the same recipe. Batterbug, try whipping it a bit longer. I love this recipe I use it in place of royal icing because it is not so super sweet and has a great flavor. I use almond flavor instead of the butter flavor but that is just because that is what I like. Butter is great too.


Try replacing the water by fruit juice or pulp. Great for making raspberry (or any fruit-flavored) buttercream, without using articial flavours!


Hello everyone! Yes, this is the same recipe from I just altered it very slightly based on my individual tastes. madmillie, when I made my batch, it was too thick to use to flood cookies. I used it to create piped designs for my cookies.


I can't wait to try this this weekend. Have to make cupcakes for a birthday party and for church.


Hi there, I am a little confused, is this recipe a BC to ice cakes, or is it like royal icing that will harden when it dries? Also, this recipe calls for just 1/2 cup of shortening and 4 cups of PS, does this make it too sweet?


I tried this recipe from Karen's Cookies and tried to water it down for flooding, but despite lots of mixing with a hand mixer, I found it separated out too much for my liking (you could actually see small particles of shortening in it!). It also took a good 36 hours for the flooded icing to dry sufficiently to stack the cookies in a tupperware container. But it did taste very yummy, so I'd probably use it for piping only, just not flooding again.


I'm decorating a 12 x 18" sheet cake for a Boy Soout Eagle Ceremony this weekend. How is this icing for all over coverage, or is it better just for piping and detail? Does it hold up well when deep color is added?

Login To Leave A Comment