Italian Swiss meringue buttercream (no heat no egg whites)

Hey guys, this method that I’m using today is a no heat no egg whites method but with an egg substitute which is meringue powder. This recipe below is one batch that can cover a 8” cake but if you want you can double up the recipe like I did here in my video to make a double batch.
Recipe
Frosting -
1cup-water
1/2cup-meringue powder
3cup- powder sugar
1lb or 4sticks -full fat butter
2tsp- vanilla extract
Filling -
1pk pudding mix I used Oreo flavor
1 1/2cp cold milk
You can add 2tbsp whip cream or cool whip to you mixture to make it more creamy. Whisk everything up for two mins then place into the fridge for 10min or over night and it will be perfect.
Tips:
Clean bowl and attachments with white vinegar to take out any oil or fats from the equipment.
If your mixture don’t seem to be coming together after you added your butter stop your mixer and place your bowl into the freezer for 10mins and start to whip again and everything should come together just fine just be patient and don’t panic

[@ninakrns]

BTW I have the orange mixer too love it

[@ninakrns]

I hate working with egg whites definitely gonna try this

[@KakesNKrystals]

It’s easy once you get the hang of it