I'm making royal icing for decorating cookies and since I'm almost out of the 'deb el just whites' that I had been using, I grabbed my new can of wilton meringue powder. I *thought* they were the same thing but, being the mom of a food-allergic child, I read the ingredient lists and they are not!
wilton meringue: corn starch, egg whites, sugar, gum arabic, calcium sulfate, citric acid, cream of tartar, silicon dioxide, and artificial flavor
deb el just whites: 100% dried egg whites
So....... can they be subbed one for the other? They are obviously very different products! And now I wonder how differently my icings (buttercream and royal) will act and taste if I do just switch over to the wilton product.
What do people typical use for the 'meringue powder' in royal icing?
wilton meringue: corn starch, egg whites, sugar, gum arabic, calcium sulfate, citric acid, cream of tartar, silicon dioxide, and artificial flavor
deb el just whites: 100% dried egg whites
So....... can they be subbed one for the other? They are obviously very different products! And now I wonder how differently my icings (buttercream and royal) will act and taste if I do just switch over to the wilton product.
What do people typical use for the 'meringue powder' in royal icing?
Tanya - baking without nuts in Massachusetts
Tanya - baking without nuts in Massachusetts
