Hi everyone,
I might have a stupid question... how do I use meringue power?
I bought some 'cause my friends keep telling me it's an essential, but I've never used it, I know it's egg whites. But how do I use it?
Do I use it in cakes?
How do I get it fluffy like egg whites?
Can I make it fluffy and make a sponge cake out of it?
Can I make icing out of it?
I have no clue what I'm supposed to do with it, it's just sitting there.
Thanx
I use about a teaspoon in my buttercream to give it a little extra stiffness for decorating.
I have heard that other people use it in their cakes to give it a little extra height, but I am not sure how much to use.
meringue powder is typically used to make royal icing.
There are a few buttercream recipes that include mp, also.
how do I know how much to use to give heigh to my cake, or stiffen up my frosting.
so if my chocolat frosting is too soft, i can add some in?
I use about a teaspoon in my buttercream to give it a little extra stiffness for decorating.
Is it the Crusting Buttercream or just add a teaspoonful to normal buttercream? When should you add in the meringue powder? I tried adding to my 600g of fat plus 325g powdered sugar recipe at the end plus a few drops of water but it didn't work well as the water seaped from the icing the next day.
I use about a teaspoon in my buttercream to give it a little extra stiffness for decorating.
Is it the Crusting Buttercream or just add a teaspoonful to normal buttercream? When should you add in the ? I tried adding to my 600g of fat plus 325g powdered sugar recipe at the end plus a few drops of water but it didn't work well as the water seaped from the icing the next day.
I use it in a crusting buttercream recipe. I add it along with the powdered sugar, then mix it together at the same time. For two pounds (907g) of powdered sugar I use 1 teaspoon.
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