Why Can't I Use Powdered Sugar For Swiss Meringue Buttercream?

Decorating By satsuma27 Updated 12 Feb 2019 , 6:40pm by LindsayH

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satsuma27 Posted 11 Feb 2019 , 5:09pm
post #1 of 4

I have a lot in my pantry to use up since I was making American buttercream for a couple years now but want to start making SMBC ( Swiss Meringue Buttercream). No recipe I've found uses powdered sugar. What's the science behind not being able to use it?

3 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 11 Feb 2019 , 6:15pm
post #2 of 4

you're making a meringue with hot eggs and sugar

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SandraSmiley Posted 12 Feb 2019 , 12:29am
post #3 of 4

I do not know the science behind it, but I really do not think it would work.  I use a lot of powdered sugar making my own fondant and gum paste.  Just a thought.

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LindsayH Posted 12 Feb 2019 , 6:40pm
post #4 of 4

Many brands of powdered sugar contain small amounts of cornstarch. I've read that the cornstarch will dry out the meringue too much. 

That being said, I have seen recipes for French meringues and pavlovas that use a mixture of granulated and powdered sugars. I've never tried it with an SMBC recipe, though. 

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