Looking to level up your buttercream game? Say hello to your new best friend: Buttercream Icing made with meringue powder! Whether you’re piping roses for a wedding cake marathon or whipping up a quick batch of cupcakes for the bakery case, this recipe strikes the perfect balance between silky-smooth texture and professional-grade stability.

Meringue powder brings a whole new vibe to your frosting—adding structure, improving crusting, and giving you a lighter, fluffier finish that holds up beautifully in warm kitchens and under fondant. It’s a game-changer for decorators who need their swirls to stand tall and their colors to stay vibrant.

So, whether you’re a seasoned pro or just buttercream-obsessed, this version is about to become your go-to. Let’s whip it up!

Ingredients:

Meringue mix:

1 cup Powdered Sugar

2 Tbsp Chefmaster Deluxe Meringue Powder

6 Tbsp Warm Water

Buttercream Base:

2 lbs. Powdered Sugar

2 cups (4 sticks) Unsalted Butter, softened

½ cup shortening

1 tablespoon clear vanilla extract

Tools & Utensils:

Kitchen Scale

Measuring Cups & Spoons

Stand Mixer or electric whisk

Bowls

Spatulas

Knife

Preparation:

1. Cut your butter into small squares (about ½ to ¾ inch) and set aside to soften.
2. Prepare and measure the rest of your ingredients.
3. Meringue Magic (do this first):
   1. Whip the meringue powder and warm water until soft peaks form.
   2. Toss in that powdered sugar and mix again until it is smooth and shiny.
   3. Set it aside like the VIP it is.
4. Cream the butter, shortening, and powdered sugar until it is fluffy enough to cloud-watch with.
5. Add vanilla and give it another spin.
6. Slowly add that gorgeous meringue mixture you made earlier.
7. Whip it all together until it is light, smooth, and ready for cupcakes, cookies, or a spoon. (No judgment.)

Tips:

• This frosting holds its shape beautifully for piping.
• Want it whiter? Use all shortening and add white food coloring.
• Need it stiffer for piping? Add more powdered sugar.