The easiest Swiss meringue buttercream you will ever find to make. You won't be able to tell the difference since this easy Swiss meringue buttercream is still light, fluffy with a hint of sweetness as traditional recipes. Cake bakers have a large number of frostings to use for specific purposes, many of them variations on buttercream. I'd really like to try making Swiss Meringue Buttercream but I'm not crazy about … Using Meringue Powder For Swiss Meringue Buttercream Baking By MainCake Updated 22 Jul 2006 , 8:40pm by ladyonzlake MainCake Posted 19 Jul 2006 , 7:54pm. An alternative is adding meringue powder to your buttercream, which enables the butter-based frosting to better withstand the heat. Sweets frosted with Swiss meringue buttercream may be stored on the counter for a few days, or in the refrigerator. If storing in the refrigerator, bring to room temperature before serving. post #1 of 8 Has anyone ever used meringue powder mixed with water in place of egg whites in a Swiss Meringue Buttercream? Print Ingredients. This buttercream recipe requires no fresh egg whites or pasteurised egg whites but uses meringue powder instead for the sake of ease. Troubleshooting: If warmer than 23°C, buttercream will be soft and loose; chill for 15 minutes and re-whip to help thicken and cool. Look at how it holds its shape. So elegant, so beautiful. Ah, look at that silky texture. If colder than 20°C, buttercream will be firm and dense, making it difficult to spread; to warm, briefly set over a pan of steaming water until edges melt slightly, then re-whip to help soften and warm. Swiss meringue buttercream is a glorious thing to behold. A Quick Buttercream Primer .