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

meringue powder in buttercream icing - Page 2

post #16 of 53
Let me throw another question in here.
I haven't used meringue in my bc, but I have been using fudge base. What is the general feeling about that? Nobody has even mentioned fudge base in my few days of reading recipes, hints, etc. I am wondering if that might have some bearing on my piped designs breaking and falling off.

LMK please! Janice
post #17 of 53
I checked TC and Weisbaden, Hanau, and Darmstadt does not have the meringue stuff... maybe Vogelweh or Ramstein might...I will check just to see...I still want to wait. I dont want to have alot of this stuff packed.
post #18 of 53
Our Wilton Instructor said it was a waste of money unless it is hot weather or your doing a wedding cake - she said it stabalizes and helps the buttercream stand up in heat, other than that we've left it out except for in Royal and Colorflow. Our teacher did tell us that Wilton pushes the product to make money but its not necessary. And I think it makes my creamy buttercream taste like a big pile of dookie - I don't like it.
My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
Reply
My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
Reply
post #19 of 53
Very interesting topic. Glad someone brought it up. I had been wondering about the use of it in the bc icing. Seemed unnecessary. I'll be making bc today, so I think I'll try without the powder. For years, if I wanted stiff icing, I used all shortening and a smoothed egg white. I guess there are potential health issues with using egg white, but I used it for seven years and never had a single problem. Maybe all the sugar killed the germs!
Mom to three busy boys!
Reply
Mom to three busy boys!
Reply
post #20 of 53
From the way I understand meringue powder, it really is not necessary in buttercreams. It is not added for the "crust factor". I do believe that it is helpful to use to help buttercream from breaking down. I do not use it, but if my icing was going to be sitting out somewhere warm for a period of time, I would proabably consider it. You can also use dry egg whites in the place of wiltons meringue powder.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
Reply
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
Reply
post #21 of 53
Quote:
Originally Posted by veejaytx

Let me throw another question in here.
I haven't used meringue in my bc, but I have been using fudge base. What is the general feeling about that? Nobody has even mentioned fudge base in my few days of reading recipes, hints, etc. I am wondering if that might have some bearing on my piped designs breaking and falling off.

LMK please! Janice



OK- you got me with this one... fudge base? When I think of fudge base I think of marshmallow creme...

Need more info, please....
post #22 of 53
All I know is that my teacher, who took Wilton classes about 20 years ago, uses it and I use his recipe, which includes "fudge base". He buys it in bulk and I buy it from him. The recipe calls for one rounded tblsp with a 2 lb bag of powdered sugar, shortening, vanilla, water and a little salt.

I had wondered why no one else had mentioned using it, and can't believe you haven't heard of it. It is white, looks a little like pie dough, similar consistency, that is the only thing I can think of as a comparison.
I just now tasted it, and it is sweet, and might be sort of like a dryer, heavier, marshmallow creme.

Janice
post #23 of 53
Quote:
Originally Posted by cali4dawn

Quote:
Originally Posted by veejaytx

Let me throw another question in here.
I haven't used meringue in my bc, but I have been using fudge base. What is the general feeling about that? Nobody has even mentioned fudge base in my few days of reading recipes, hints, etc. I am wondering if that might have some bearing on my piped designs breaking and falling off.

LMK please! Janice



OK- you got me with this one... fudge base? When I think of fudge base I think of marshmallow creme...

Need more info, please....



Ok dawn, I found a little infor on her fuge base. I found a small exceprt on baking91.com. It seems that fudge base is actually a nick name for a product called Bright white icing base. It can be found on http://www.thespecialtyshop.com/recipes.html . This is what they say that it is, "The Brite White is a white icing base that improves icing stability and aeration. Brite White produces a light, fluffy, all-purpose icing which can be used for frosting, decorating or flower making. This product has a rich neutral flavor that does not compete with any flavor added."

That is about all i can find. Maybe you will be a little more successful with what I have found.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
Reply
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
Reply
post #24 of 53
The description of fudge base sounds a lot like fondant mix that I think Wilton makes. I got it at a candy making class. Not sure what's in it exactly, though.
post #25 of 53
OK- gotcha! Bright White I know about... fudge base I did not...

My lesson for the day!! (wink!!)
post #26 of 53
Thread Starter 
I tried with & without merinque on my cakes. I haven't been able to get them to crust at all. So I will use meringue powder on my wedding cakes. They will be sitting out awhile & since I live in Louisian I have the humidity problem too! So I think meringue will help me alot!!

This was a very good discussion!!!!
"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 #27 of 53
Brite White huh? Sounds interesting - where do you find it and how much does it run? Is it pretty expensive? I'd like to experiment with it, I'm looking for a signature buttercream, something that's just a bit different than others, I haven't been able to find THE one yet although I have several that are great.
My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
Reply
My KISS Method - Keep It Simple Shugga
www.geocities.com/puresugarbyriccarda
Reply
post #28 of 53
Thread Starter 
HEY FLAYVURDFUN...

The BX doesn't have meringue powder? They carry it here along with the other Wilton products. If they don't carry it get them to order it! I used to work at the BX & you can get them to order anything as long as they already carry other products from that brand. Check into it. Don't talk to a associate though... talk to a manager. The manager of that department. That should get you some! I should only take a week to come in.
Good luck~ ~TC~
"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 #29 of 53
If they have dried egg whites that will work the same.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
Reply
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
Reply
post #30 of 53
Quick question, I've only ever bought the pre-made buttercream from Wilton. I see receipes using all shortening and that kinda freaks me out a little icon_confused.gif . Does it taste good or does it taste like you're bitting in a tub of lard?
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