I have a buttercream recipe I got from the website here that I love so much and it is not so sweet, but it does not crust. I was told to add 2 tbsp. of meringue powder to make it crust. I did try the adding of the meringue powder but I tasted the meringue powder really bad and it had a textured taste to it, I can't explain it.

I was wondering, and my ? is-When do I actually add the meringue powder (I added it last because I forgot to add it in when I added the powdered sugar).

Or was the 2 tbsp too much?

TIA! ~Josie

could you please tell us which recipe you used

2 Tbs is too much. I only have to put 1 tsp to 1 Tbs. Depending on the size of my batch. I would start out with a tsp.

There seems to be so many different views on the addition of Meringue Powder to buttercream recipes. Some say that it helps the buttercream to crust, some say it doesn't. Some say it's got a taste, others say it doesn't. I can just tell you that I use a buttercream recipe that I add 2 tablespoons to and it crusts slightly(enough to use the viva towel method) I personally don't taste the Meringue powder. I add it to the confectioners sugar when I'm mixing. Hope this helps.

I'm using this recipe below:

I do definitely taste the difference with the 2 tbsp of meringue powder, it's somewhat gritty, not really gritty but like it's not stirred up together right or something like that, it's hard to explain.


No Crust Buttercream

1/2 cup (1 stick) butter and 1/4 cup shortening
2 cups powdered sugar
1/4 cups whole or 2% milk
1 teaspoon vanilla extract
1 teaspoon almond extract (can substitute with vanilla extract)
1/2 teaspoon salt


Directions
1. Beat butter with a hand held mixer on high until fluffy and light in color. (If using shortening, beat butter first and then add shortening). Slowly add 2 cups powdered sugar. If mixture gets too thick to beat, add a few tablespoons milk from recipe.

2. Add extracts and salt. Add milk slowly until buttercream is the soft consistency you desire.

3. Beat on high for 2 to 3 minutes so mixture is fluffy and creamy.

You can correct icing consistency with more powdered sugar (a TBSP or two) to stiffen or more milk (same) to make fluffier if necessary -- add a little at a time.


Thanks to all who responded and will respond!~Josie

My BC recipe calls for one tablespoon of meringue for every 4 cups (one pound) of powdered sugar. I never detect the taste.