Wilton Meringue Powder

Product Information

Should I throw my buttercream – NO!! This one breaks my heart every single time. If you think it did not work – don’t throw the buttercream – place it in the fridge and send me a comment below. And I may be able to help you fix it. Meringue powder consists of dried egg whites and is used in many recipes as a substitute for fresh egg whites. Some of the recipes where meringue powder is used are angel food cake, frostings, meringue, and royal icing. Always make sure your mixing bowl and whisk is cleaned and grease free. Since any fat in the bowl will not beat your eggs stiff. My practice – I rewash the clean bowl and whisk with warm water and soap. Wipe it with a clean kitchen towel. And take a paper hand towel, add a drop of vinegar to it, and wipe the inside of your bowl and whisk with this vinegar towel. Although it was a first for me, it got me thinking about so many of you who live in hot and humid climates. I’ve even gotten questions over the years from said people wondering how to make their buttercream more heat stable. The fact of the matter is, the butter in buttercream frosting starts to break down when it’s in an environment that’s above 82 degrees, and vegan butter has an even lower melting point. So, I thought I’d do some experimenting on how to add stability to your buttercream (both vegan and non) for those hot and humid days while keeping your frosting nice and tasty.

Meringue powder– Quite simply we are replacing egg whites with egg white powder. You can buy meringue powder at most cake decorating stores. And yet, meringue powder can be expensive while egg white powder is more affordable. The good news is that you can also make meringue powder at home – I have given you the recipe above. Decorating: Use food coloring or colored gels when making meringue-based icing or frostings. Use piping bags, tips, or squeeze bottles for creating intricate designs.For stabilizing frostings: Depending on the frosting type, the amounts and how it’s added vary. A small amount (about 1 tablespoon) is added dry once the butter and sugar have been creamed together for buttercream frosting. For whipped cream, about 1 tablespoon can stabilize 1 cup; add it after the cream starts to foam. For easy outlining, we suggest using a round #3 or #4 tip. This tip size gives you better control without putting too much stress on the decorating bag. Fine lines and detailing can be piped with a thin round #1 or #2 tip.

Meringue buttercream will keep at room temperature for a few hours in any weather. And, I know those who enjoy good weather are able to keep Swiss meringue buttercream out for up to 2 days. Royal Icing can be mixed with either a stand mixer or a hand mixer. If I am making one batch or less, I typically use my hand mixer (I am way too lazy to drag my stand mixer up from the basement for a little bit of icing!). But when I do larger batches, the stand mixer is much more efficient and worth the effort. Cornstarch is the ingredient in meringue powder that prevents it from collapsing. But you can’t use cornstarch instead of meringue powder. Can I make my meringue powder?The half butter and half shortening frosted cake looked pretty good after one hour but this is after two hours out in the direct sun + hair dryer: In this basic Royal Icing Recipe, I only use 3 main ingredients - Confectioners Sugar, Meringue Powder, and Water. Though there are many different alternatives for meringue powder (such as egg whites or egg white powder), I prefer meringue powder because it is more stable and consistent.

Continue to add water, a little at a time. I typically add 1 tablespoon at a time (only up to about 2-3 tablespoons). If you're not sure, always add less water than you think. It is easy to add more water, but more of a pain to fix if you make the royal icing too thin. After I cranked up the heat on these cakes, the all-butter buttercream frosted cake melted into soup: Butter– I like using unsalted butter. And yet, if salted butter is all you have, go ahead and use it. I tried, and it still works. Royal icing can be prepared to stiff, medium or thin consistency, all by adjusting the water or sugar content. For my experiment, I created four mini cakes and frosted them each with different frostings using my favorite vanilla buttercream recipe as a base:You can make your meringue powder with just a few ingredients. Gather the following products and follow the steps below the list with ingredients. Increase the speed to high and add the maple syrup. Beat the mixture until hard peaks form. Line up a baking sheet with parchment paper or a silicone mat and spread the mixture evenly. For the best results in your recipes, you can use fresh egg whites or egg white powder as a substitute for meringue powder. I concluded that when you’re up against crazy heat (according to these test results at least), use half butter and half shortening with meringue powder. If you’re in need of vegan frosting, you can chance it with half vegan butter and half shortening or try the all-shortening route (with the meringue powder omitted) if you can get it to taste good. I’m going to add my preferred recipe below and in the notes, I will show you how to adapt the recipe for using all-shortening, making it vegan, etc. What is High Ratio Shortening? In many cases, you can use the same small mixing bowl (for example if you first do white, then pink, then red) and you will save yourself a lot of dishes! How to Store Royal Icing

My buttercream is greasy– When whipping the warm eggs, start on medium and move to high speed. Let the meringue whip to stiff peaks. Because, if not, they will lose volume when you add butter giving you a very greasy buttercream. Mix 1 tablespoon of gelatin with 3 tablespoons of warm water. Let it sit for few minutes. Whip the mixture and use it as a substitute for 2 teaspoons of meringue powder. 8. Xanthan gum The best substitutes for meringue powder in royal icing include fresh egg whites. Or egg white powder mixed with confectioners’ sugar and lemon juice. Can I use cornstarch instead of meringue powder?My buttercream is grainy– Be patient and give the eggs and sugar time to dissolve on medium-low heat. Because, if you crank up the heat you will have sweet scrambled eggs, and also end up with a grainy buttercream since the sugar is not dissolved. For thin consistency, add 1 teaspoon of water per 1 cup of icing. Use a grease-free spoon or spatula to stir the icing slowly in a figure 8 motion. Avoid beating or mixing vigorously, which will introduce more air bubbles into your icing. Bake it for two hours or until it is dry, turn off the heat, and leave it in the oven overnight. Break the meringue into chunks and ground them into powder. You can store your meringue powder in a jar in the refrigerator. Where do I find meringue powder in the grocery store? Add 2 tablespoons of water to 1 teaspoon chia seeds. Soak them for a few minutes. Then, whip the mixture and use it as a substitute for 2 teaspoons of meringue powder. 6. Flaxseeds I haven’t finished decorating my cake yet so obviously it hasn’t been through the stability test yet, but the buttercream has been out of the fridge for the last 4 hours (covered with cling film) and the consistency hasn’t altered in the slightest like others have done in the same conditions!!