I think it's one tablespoon of meringue powder (Wilton) for every 3 cups of icing that you are making. But watch out for those with egg allergies. My son is allergic to egg and breaks out if he even touches it. I leave it out entirely for his cakes.
The recipe I use is from the Wilton classes. 1 cup shortening, 2 tbsp. water, 1 tsp. vanilla, 4 cups 10x sugar, 1 tbsp. meringue powder. Makes a stiff icing for roses. Add 1 tbsp. water for medium const., 2 tbsp. for thin.
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I have heard about some people having difficulty with their buttercream when using meringue powder from the Bulk Barn. I guess it can go stale and goodness knows how long it has been in the bin at Bulk Barn and the containers are not air tight.
Some people her on CC have said that it does the same thing without the meringue powder as with it and that it is just a selling method from Wilton! Some people who live in hotter climates with a high humidity need to use it to help stabilize the icing and it will hold up better against these weather conditions. As for bulk-I but mine through a local distributer here for real cheap. The man at the distributer said it is the same as Wilton and that meringue powder is meringue powder!
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I can't get meringue powder here, unless I order it on the internet from England. Can anyone give me a recipe for meringue buttercream using fresh egg whites?????????? My normal buttercream recipe is butter, confectioner's sugar and a little milk. I just want t try something different.