Is it absolutely necessary to use merinque powder in a buttercream icing recipe. I use the Wilton recipe which is 1 cup Crisco, 1 tsp flavoring, 2 Tablespoons water, 1 lb. powdered sugar, 1 T. merinque powder and a pinch of salt. What is the purpose of the merinque powder anyway? Just wondering.

Hhmn, to sell more meringue powder? Haha, well the theory is it is supposed to make a crusting icing, make it easier for flowers and such to hold their shape, make it easier to work with in areas of high humidity. Many people will tell you it doesn't make any difference, I would suggest trying a quarter recipe to see what you think, without it. It is supposed to make your roses air-dry better, some people don't think it matters.
Hugs Squirrelly Cakes

I never use the merinque powder in my Butter Cream & I never have a problem, it always crusts over just perfect. I use half cup shortning, half cup stick of butter, 1 teaspoon clear vanilla extract, 1 pound of confectioner's sugar. And if it is to stiff add a little milk, I usually never do though.

It is use to add stabilty to your icing. It is also used to help keep your darker colors from bleeding on to each other as fast.

Yes you can make your icing with out it, but I'd be careful if using dark, deep colors that used alot of color to make.

Yes I am gonna second what SQC Mama said. I really can't figure out The Real purpose of the meringue powder in the icing. My Wilton instuctor told the purpose of it is to make the icing crust over and stabilize the colors. Well, prior to taking the course I have always made my icing without Meringue powder and my colors NEVER bleed in to each other AND my icing ALWAYS crust over. During the time I Was taking the classes I ran out of Meringue powder and I just did what I did before (not use it). Well I went into class with a cake that was perfectly smooth and well crusted over. My instructor commented on how nicely it was base coated and I simply said "Oh and I even ran out of meringue and didn't use any."

So, what's the real purpose of it? Taste factor?

Well, in theory it should be the crusting or stability factor. But I think the cornstarch in the powdered sugar actually takes care of that issue. This debate has taken place on here before, I believe it was Cali4Dawn who stated that it is likely to sell the meringue powder.
I will tell you why I know it doesn't help with the bleeding issue, I never use it. But I did use it in Alice's Cookie Icing from the Wilton site, a recipe Bunnywoman shared. And you know, that icing bled out something terrible. Now personally I am not fond of the taste of the meringue powder in a buttercream because I find it gives the icing a cream cheese taste to some degree. However I do use it for Royal Icing, but then, it is because of the effect. So it does have that hardening effect in a royal where there is no grease, but I don't find it does anything when there is fat.
Hugs Squirrelly

As A witon instrutor.I tend to believe that one of the main purposes is $$$. My last class I accidently made my icing w/o MP. OPPPS!! But it came out fine. I was able to do everything I was suppose to teach w/o the MP. Do I make my icing w/o MP?? No, Old habits never die. I am always afraid I will mess things up If I don't.
A lot of other Wilton instructors I know push only WILTON.But, it is part of our job to SELL SELL SELL. I belive in the products but if there is something better I will mention other product in a NON selling way. As for decorating the WILTON WAY. I will also teach other ways. I want my student to come out of my class learning how to DECORATE and their cakes look good!!
Michelle

I think it's a selling thing too... LOL... Yes That's The taste I could not think of it... but yes I know what you mean... It does alter the taste but that's The only difference I Can find so far.


Princess
P.S. Are u hiding? LMAO

commission!! I wish I made commission!!
Michelle