Meringue Powder, What And How?

Decorating By emi85 Updated 18 Jun 2007 , 12:40pm by hoped

emi85 Cake Central Cake Decorator Profile
emi85 Posted 15 Jun 2007 , 1:02pm
post #1 of 6

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 icon_smile.gif

5 replies
hoped Cake Central Cake Decorator Profile
hoped Posted 15 Jun 2007 , 1:47pm
post #2 of 6

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.

JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 15 Jun 2007 , 4:27pm
post #3 of 6

meringue powder is typically used to make royal icing.

There are a few buttercream recipes that include mp, also.

emi85 Cake Central Cake Decorator Profile
emi85 Posted 17 Jun 2007 , 1:42am
post #4 of 6

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?

mydelights Cake Central Cake Decorator Profile
mydelights Posted 17 Jun 2007 , 10:38am
post #5 of 6
Quote:
Originally Posted by hoped

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.

hoped Cake Central Cake Decorator Profile
hoped Posted 18 Jun 2007 , 12:40pm
post #6 of 6
Quote:
Originally Posted by mydelights

Quote:
Originally Posted by hoped

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.

Quote by @%username% on %date%

%body%