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meringue powder in buttercream icing - Page 4

post #46 of 53
Has anyone else had their base fall over? I've not had this happen. I've had my petals be softer than I like. But not the base. I'm very curious. I need to know so I can advise others. Thanks!!
post #47 of 53
Quote:
Originally Posted by cali4dawn

Has anyone else had their base fall over? I've not had this happen. I've had my petals be softer than I like. But not the base. I'm very curious. I need to know so I can advise others. Thanks!!




ok guys!! we have figured out the problem lol!
i put water in the icing, that is why it was falling over LOL!
thanks!!
Ute
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Ute
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post #48 of 53
I use water in my icing and haven't had a problem. My instructor said not to use milk for fear someone would get sick. Doesn't seem like this is a problem after reading here, though.
~~Juli
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~~Juli
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post #49 of 53
My icing recipe does NOT like water. Never has... that was the issue. It breaks down when water is added.

Sugar is a major preservative. It takes a lot for the milk to go bad. Or you can use the non-dairy flavored coffee creamers.
post #50 of 53
Yes, there are a lot of fear-mongers scaring folks from using milk or cream in icing. Sugar is a preservative as is salt, so if you use salted butter, you have double action as preservatives. The only issue you might have, is as a commercial baker, where the food safety rules are a lot tougher, mainly due to the fact that they have to cover a lot of possible hazards or risks. Mainly due to the fact that the temperature in a commercial kitchen can be extremely high and the heat is an issue when using dairy products or eggs. In fact, the standard for egg use in commercial bakeries, is 20 minutes maximum at room temperature and then dispose of them. That time frame is likely less than the time it takes most folks to get the eggs through the checkout line and home from the supermarket.
I know on the Wilton site, there are and have been a lot of folks scaring people about using dairy products in their icing. I know this because I took it upon myself to dispute these claims and educate some of these folks and it has on a few occasions, annoyed a few folks. BUt the truth is, that Wilton gives the same time-frame for both kinds of icings on cakes to be stored at room temperature, 2-3 days all shortening and water or butter, shortening and milk and cream. Now generally, I find that the timeframe is much longer.
Anyway, Dawn, it is nice to see that you are on the same bandwagon, haha! Hhmn, I may have to recruit you onto the Wilton site the next time this issue comes up. I need support, haha!
Hugs Squirrelly Cakes
post #51 of 53
Any time!! I got your back!!
post #52 of 53
Got yours too kiddo! Perhaps not always effectively, but I do try! Geesh, is there an emoticon for a private joke?
Hugs Squirrelly Cakes
post #53 of 53
Yes, I use the Wilton all shortening recipe for roses. I use regular buttercream (with no meringue powder added) for all the rest of my decorating and basic icing on the cake and it seems to crust just fine. I always add milk to any icing recipe, even the Wilton one. I remember Dawn saying oil and water don't mix and that just stuck with me. I like Dawn's recipe and I also use the Dream Whip icing alot.
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