Wilton Meringue Powder

Product Information

Soupy buttercream– 99% of FAILED SWISS MERINGUE BUTTERCREAMS ARE A RESULT OF ADDING BUTTER TOO EARLY!! If necessary walk away. And if you are not sure, give it 5 more minutes, and add butter only when the meringue is cool. Meri-white is a powdered egg white substitute ideal for the preparation of royal icing, meringues and similar bases confectionery goods. Meri-White is an important ingredient for all bakers and decorators. This powder is a dried albumen mix which is ideal to keep in the cupboard for all your last minute baking! It will create a bright white result - ideal for stunning cakes, meringues and buttercream. In Actiwhite®, the moisture attracting protein has been eliminated, therefore helping to ensure that the end product:

Every cookie decorator needs a good royal icing recipe for their cookie creations. My go-to royal icing recipe uses meringue powder which allows it dries hard giving you the ability to get creative with decorating! While it is pretty simple to make, it is probably one of the hardest icings to perfect. Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color. 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? Heat the oven to 200 degrees. Add the egg whites and cream of tartar in a bowl and beat them on medium speed until soft peaks form. Please Note: Customised or personalised items are excluded from the regulations and cannot be returned. Due to food safety concerns, ready-made cakes are not subject to return unless considered faulty or not fit for purpose.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. Meringue powder has added sweeteners and stabilizers. So, if you are using egg white powder as its substitute you will have to add them into the mixture for a better final product. Use egg white powder in1:1 ratio with meringue powder. 3. Aquafaba The three main types or meringue are: ordinary meringue (the simplest, sometimes called meringue Suisse, which is just egg whites and sugar whisked until stiff); Italian meringue, which is made with a hot sugar syrup; and cooked meringue, which is made by whisking the egg whites with icing sugar in a bowl set over simmering water.

Let icing sit for 15 to 30 minutes to let air bubbles rise naturally. You can also tap the bowl on the table several times to force the air bubbles up. Gently stir the top surface to release the air. 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. Spoon out the royal icing into a smaller bowl for your first color (start lightest and work your way to the darkest colors) Add food coloring in small amounts at a time until you achieve the desired color.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. 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. 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? My buttercream is too buttery– Yes, unlike American buttercreams, meringue buttercreams are buttery. Since it’s essentially sweet whipped egg whites with butter. Light and fluffy in texture, and yet, it is buttery and it’s ok if you don’t like it. Dissolve 15g Meri-white in 75ml water, gradually add 500g icing sugar, beating on a low speed for approx 15 mins until icing soft peaks

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. I tried this heat resistant butterceam recipe for a birthday cake because it was 90 degrees in San Diego that day and the cake lasted the entire party! For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution. 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!!Hi KJ! For the all shortening recipe, simply replace the 1/2 Cup of butter in this recipe with 1/2 Cup of shortening. So you’ll use 1 Cup of shortening total and all of the rest of the recipe is the same. Hope that helps! First Name * Please enter a First Name Please enter a valid First Name, the maximum length is 32 characters The eggs got curdled– If you are using a homemade double boiler, make sure the water in the bottom pan does not touch the top pan. You want the steam to touch the pan, not the water. Makes sense? Also, monitor the heat or you will end up with scrambled eggs. Can I put the iced cakes into the fridge overnight and have no effect on the frosting when it sits out?