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Whipped Cream Cheese Frosting HELP!!! - Page 2

post #16 of 19
Meringue powder does crust icing. That's why it is used.
Rebecca Crum
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Rebecca Crum
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post #17 of 19
Quote:
Originally Posted by leah_s View Post

Crust forms because of the fat to powdered sugar ratio.  Period.

 

 

this.  

 

if there is any question as to meringue powder causing the crust, please make up two batches of ABC, with and without meringue power to test the theory.  To see what actually makes it crust, try the recipe with different ratios of powder sugar to fat.  You will see that the more powder sugar added to the whipped fat, the more crust will develop--regardless of the amount of meringue powder added. I never add meringue powder to my ABC and i have no problem with the surface crystalizing or crusting.  The (popular) SugarShack buttercream recipe is crusting and has no meringue. 

 

Now whether or not adding meringue powder to an already correct crusting ratio of fat to powder sugar ABC enhances the quality or texture of the crust, I don't know. But if you have a ratio of 2 cups of butter to one lb of powder sugar, no amount of meringue powder is going to make that crust.  

post #18 of 19
Quote:
Originally Posted by becca3825 View Post

Meringue powder does crust icing. That's why it is used.


No, it is used because people keep telling people it aids crusting, and said people don't test it to see if it's true.

 

Not trying to be snarky, but that really is why people keep using it.
 

post #19 of 19
Adding meringue powder does aid in crusting. I've played with icing recipes for over 10 years. Maybe the fat ratio to sugar theory has truth to it, but I know if I don't add it to my recipes, I don't have crusting.
Rebecca Crum
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Rebecca Crum
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