Cake Central › Cake Forums › Cake Talk › Cake Decorating › meringue powder in buttercream icing
New Posts  All Forums:Forum Nav:

meringue powder in buttercream icing

post #1 of 53
Thread Starter 
I have been looking at all different kinds of buttercream icing recipes. Recipe after recipe I have not found one recipe (so far) other then the Wilton one that has meringue powder in it. Is Wilton the only one that uses it? Is it because they make it & just want to sell it? I've found that out time & time again w/ Wilton. Am I wasting my money buying it & putting it in my icing? That stuff is expensive! icon_cry.gif If I don't need it then why am I using it??? I know it makes things stiffer. I've never used any recipe w/out it so I don't know how they would turn out. Do I need to use it or not? thumbsdown.gif or thumbs_up.gif Thanks for your response! icon_smile.gif
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
post #2 of 53
Thread Starter 
I forgot to add.. I know some people use cream of tarter in place of meringue powder.
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
post #3 of 53
I've found the same thing with those products - they're not always necessary. But I guess its the job of the instructors (for those of us who took the wilton classes) to promote their products. icon_sad.gif

I don't use the meringue powder as much anymore either. It just makes your icing crust more. The only time I use it is for decorations like roses or figure piping like clowns or small animals.

If you do buy it, try buying it from a cake bakery instead. I used to buy the name brand at Michaels for about $14 (Canadian) but now I buy twice the amount for about $5 from a local cake bakery. thumbs_up.gif
post #4 of 53
My opinion: Waste of money and it ruins the taste of your lovely icing.
post #5 of 53
icon_lol.gif Wouldn't you know it....I have just the opposite opinion! That is what is great about this place...we are all entitled to our opinion! I wouldn't make and icing without meringue!
Whatever you do, do with all your heart!
Reply
Whatever you do, do with all your heart!
Reply
post #6 of 53
I have made roses and everything without it only use it for my royal icing I spend that money in other places just me though
Wanna be blessed? Then be a blessing!
Reply
Wanna be blessed? Then be a blessing!
Reply
post #7 of 53
see I am a duff! I always though meringue powder was for meringue topping on a cake to give it a foamy look like lemon meringue pie.... you say it stiffens things? I cant do a rose one and i try alot! if meringue will help then maybe I should try it? But if its as expensive as you say then it wont be before we PSC back to the states!
post #8 of 53
It is added to get crusting when you are using an all shortening recipe. I use half butter, half shortening, milk and cream. This type of icing doesn't crust, but it does set and is still easy to smooth. I use the meringue powder in cookie icing for the crusting factor because with the butter in the icing, it doesn't get hard like Royal Icing, but the meringue powder allows the icing to set.
Wilton's is expensive, but one thing I would say. Sometimes the meringue powder I have bought from bakeries, is not nearly as fresh and is lumpy. But I guess a lot depends on the turnover of product at your bakery. I do find that because of the packaging, generally you can count on the Wilton one to always be fresh, so that is a plus.
Regarding the roses, you may want to add either corn syrup or piping gel to your icing to get a better consistency for the roses. Personally, I think the piping gel works well for most people that were having problems with making roses. You add about 1 tsp - 3 tsp. per 3 1/2 cups of icing.
Hugs Squirrelly Cakes
post #9 of 53
We've had this discussion on other boards. We are all using the same ingredients but some crust and some don't.

When I make my buttercream recipe using all shortening, it still crusts, in fact, better than when using any butter at all. When I add milk or creamer it still crusts. So I'm convinced your buttercream crusts or not depending on how you hold your tongue. (wink) I never use meringue powder in my icing or cakes.
post #10 of 53
I never have used meringue powder in buttercream and at the bakery where I worked we didn't either. I've only used it to make royal icing. I adjust the liquids in my buttercream for making roses. Less liquid gives a stiffer buttercream for detail work and more liquid gives a softer buttercream for frosting cakes. When I worked at the bakery I had to learn to do with one consistancy buttercream because it was made in huge batches, it's all what you get used to.
post #11 of 53
Thread Starter 
Flayvurdfun,

I use meringue powder all the time. It is about $2 something on base & $3 something off base here. I think I will not use it to ice my next cakes just to see how I like the icing. But I will use it on my roses! Roses need stiff icing, I don't like the looks of med icing roses. The look like there just flopped onto the cake! I like a real looking flower like in fondant. So I use the meringue powder. It's in the bx so pick up a can & test it out! You might like it ~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
post #12 of 53
To meringue or not to meringue...once again I have learned something new!

I too was under the impression that meringue was really intended for the sole purpose of royal icing. Actually, I have never come across a regular icing recipe that called for it.

So what is the verdict....meringue or no meringue?
post #13 of 53
It's all up to you. It has never made my icing one iota stiffer than without. Not once.

Others swear by it.

You have to do your own testing to decide.
post #14 of 53
Thread Starter 
I really think using it makes your flowers harden faster. I make a rose then I put it right onto my cake & it's almost all the way hardened. I like using it but I am going to try not using it to see what happens, since I have never not used it. The wilton BC icing recipe calls for it. I kinda feel they are just trying to sell it by putting it in there icing. Oh, well if they are their smart! Next batch I make I won't use it & let ya'll know~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
post #15 of 53
I can't stand the meringue powder flavor - tangy and bitter aftertaste. I will use it for my Wilton courses, but after that I'm only going to use it for royal icing flowers. In our Wilton classes they expect us to use it and have smooth cake frosting tops - perfectly crusted. Ugh. Tomorrow is the last class for me for Course II, so I won't have to use it for awhile after that. I just tried the recipe with butter for half the fat instead of all shortening and it's much better.

~AngelWendy
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › meringue powder in buttercream icing