Meringue Powder Vs. Egg Whites...please Help!!!

Decorating By DaphneSUE Updated 26 Dec 2011 , 9:59pm by Rusti

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DaphneSUE Posted 24 Dec 2011 , 10:29pm
post #1 of 8

Im needing to make some royal icing and i was wondering can i substitute the meringue powder for egg whites and if the recipe calls for 1 Tbsp meringue powder how many egg whites would that be?

Again PLEASE HELP and thanks in advance for the help...

7 replies
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MimiFix Posted 24 Dec 2011 , 10:45pm
post #2 of 8

Meringue powder is an excellent substitute for fresh egg whites. I'm stretching my memory here, but I think for each egg white I mixed 2 tablespoons of warm water with 2 teaspoons of meringue powder.

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DaphneSUE Posted 24 Dec 2011 , 10:50pm
post #3 of 8

so do you know can you still get the stiffness and rigidity from the royal icing if you use egg whites...cuz im out of meringue powder...

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MimiFix Posted 24 Dec 2011 , 10:55pm
post #4 of 8

There were times I had to add more powdered sugar to get the icing extra stiff. (But once I discovered meringue powder, I never went back to fresh eggs.)

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DaphneSUE Posted 24 Dec 2011 , 11:57pm
post #5 of 8

yea i would normally use the powder...but im out of it and don't have the time to get to the store...but thank you for the help

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maggie1956 Posted 25 Dec 2011 , 12:14am
post #6 of 8

1/2 of powdered sugar for one egg white plus 2 drops of lemon juice.beat on high for 7 minutes to get stiff royal icing.

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MimiFix Posted 25 Dec 2011 , 12:20am
post #7 of 8

Sorry, DaphneSUE, I wasn't lecturing. Just reminiscing. Look for the same consistency that you had before with the powder. Egg sizes can vary so use your judgement when adding extra sugar. Happy holidays!

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Rusti Posted 26 Dec 2011 , 9:59pm
post #8 of 8

Try adding cream of tater with the egg white that's what is in the meringue powder besides egg whites. I add cream of tater on really humid days down here in florida and it helps a lot.

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