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Meringue powder in buttercream?

post #1 of 14
Thread Starter 
Can someone please direct me to a recipe where you add meringue powder to buttercream? I have heard it helps with the crusting issues brought on by the new crisco. I need to make a cake with lots of flowers this week. I also read that adding corn syrup to your icing will help with roses. Anybody tried this, and how much do I add? Thanks!
post #2 of 14
The Wilton Class Buttercream recipe has it in there. You could probably get that on the Wilton site.

I've never tried adding corn syrup so I can't help you there.

HTH
post #3 of 14
Thread Starter 
I checked that site and the recipe posted doesn't include meringue powder. I took the classes back in 2000, but my books don't include mp in the recipe either. Maybe this is something new?
post #4 of 14
I'm not at home so I can't whip out my book for you, but I did do a google search and came up with this website:
http://www.recipezaar.com/151854

It does sound like the class buttercream that I used.

HTH,
Christine

Oops. I was in such a hurry earlier that I thought it said MP in the recipe. My mistake. icon_redface.gif
post #5 of 14
There are 3 Wilton recipes on that site that I found:

1 has all shortening, 1 has 1/2 butter and 1/2 shortening, and the other does half of each I think but also adds 1 Tbsp meringue powder added in with the powdered sugar. I was wondering about this also, so I think I'll try that.
post #6 of 14
I am, by no means, an expert on flowers but adding corn syrup (also can try piping gel) has helped the ragged edges on my roses.
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post #7 of 14
I would just go ahead and add the meringue powder whether or not the recipe calls for it. It does help with the crusting part and it is sooo easy to add. I would add aprox. 1 TBS for every lb of sugar you use.
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post #8 of 14
The MP is actually used to stabilize your BC. If you are using colors, it keeps the colors from "bleeding". I don't use the MP when I am doing an "all white"....however, I will add it to colored icing.

Using the corn syrup is just like using piping gel (a condensed version of corn syrup). You will use a very small amount. Personally I have found that making my roses in med. instead of stiff works best for me and not using that other stuff at all.
post #9 of 14
i dont remember what site i got the recipe off of but the bc i used is 2 sticks butter 2 cups crisco vanilla flavoring or what ever flavoring u chose 1 tbsp meringue power and 3 lbs powdered sugar
post #10 of 14
When I started decorating YEARS ago....meringue powder wasn't mentioned. But, I really DO like it...A LOT for crusting my buttercream, quickly. Have never actually USED the corn syrup so can't tell you about that.

Happy Flower Making!

Beth in KY
post #11 of 14
This recipe is one that is here on the CC site. I use it all the time and it has meringue powder in it. I am always changing the flavors. It can be stiffened up to make roses, if need be, but is good by self for other flowers. http://www.cakecentral.com/cake_recipe-2356-28-Decorators-Buttercream.html
post #12 of 14
I just started the Wilton Course 1 last night.

Here is the recipe from my book:

1 cup white vegetable shortening
1 teaspoon Wilton Flavor (Vanilla, Almond or Butter)
2 tablespoons milk or water
1 lb. pure cane confectioners' sugar (approx 4 cups)
1 tablespoon Wilton Meringue Powder
A pinch of salt (optional)

BTW this is listed for stiff consistency icing.

HTH

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post #13 of 14
That's the one YAYA!
I couldn't find it earlier and I listed the old Wilton one without the MP. Thanks for finding the newer one with MP.

Christine
post #14 of 14
Thread Starter 
I do a bc with 1/2 crisco, 1/2 butter. Do you think adding the MP will help since I am making it differently than the Wilton recipe?

It seems to me that adding the corn syrup will make the icing soft again and cancel out the effect of the meringue powder. I'm so confused! I wish I wasn't having crisco issues. I guess I'll just give it a try both ways to see what works better.
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