How much soft Meringue to substitute Meringue Powder?

In the Buttercream Recipe, it requires 1 tsp Meringue Powder. If i use the homemade Soft Meringue, how much the amount should i substitute to obtain same result as Meringue Powder? Or is it the same amount i.e. 1 tsp?


TQHow much soft Meringue to substitute Meringue Powder?
You only use the meringue powder if you want your buttercream frosting to ';crust';. If you want it to be softer, leave the meringue powder out. As you can see by the recipe below, you don't really need it unless you want the icing to crust. If you do, I would use 1 egg white as a substitute for 1 tsp of meringue powder, but I cannot guarantee that it will make your icing crust.





Perfect Buttercream Icing





1 cup Crisco Shortening (can use hi-ratio shortening, if desired)


1/2 stick (4 tablespoons) butter, slightly soft not mushy


2 TBSPS (1/8) to 4 TBSPS (1/4 cup) heavy whipping cream


1 tsp. clear vanilla


1 pound (4 cups) powdered sugar, sifted (measure than sift)


1 tablespoon meringue powder, optional - add only if you want the buttercream to crust





In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well.





Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.





For a fluffier buttercream, beat the buttercream on a low - med. speed for about another 10 minutes. For a super smooth (not fluffy) buttercream, don't beat as long as 5 minutes. This buttercream will be more white when it's beaten longer.





No matter how you store the buttercream, be sure to beat it vigorously with a heavy spoon before using to take away the spongy texture.





Hope this helps!