Wilton Meringue Powder

Product Information

As far as I'm concerned, when you're making something, using the correct baking ingredients makes a huge difference. I grew up cooking a lot, so I know that it can be a little more time consuming to use the "real" things, but you really do get such a better taste when you do. I haven’t finished decorating my cake yet so obviously it hasn’t been through the stability test yet, but the buttercream has been out of the fridge for the last 4 hours (covered with cling film) and the consistency hasn’t altered in the slightest like others have done in the same conditions!! In this basic Royal Icing Recipe, I only use 3 main ingredients - Confectioners Sugar, Meringue Powder, and Water. Though there are many different alternatives for meringue powder (such as egg whites or egg white powder), I prefer meringue powder because it is more stable and consistent. When you begin to beat the powdered sugar, meringue powder, and initial ¼ cup of water, the mixture will be very clumpy, still very dry looking, and slightly yellow.

When I mix my icing, I always start with the lightest color - which in many cases is white. I recommend getting AmeriColor Bright White dye. Though the royal icing looks white when you are done mixing it up, when decorating it will look just slightly off-white. Using white dye will give it a sharp white look! When frozen it is best thawed in the fridge overnight. Then, whip with a paddle attachment for about five minutes to restore consistency. After I cranked up the heat on these cakes, the all-butter buttercream frosted cake melted into soup: Flavoring– Vanilla is always my first flavor of choice. And yet, you can add any other flavoring that you need for the day.Add the sugar and continue to whisk over the double boiler until the sugar is dissolved (about 160 F if you have a thermometer). Mix 1 tablespoon of gelatin with 3 tablespoons of warm water. Let it sit for few minutes. Whip the mixture and use it as a substitute for 2 teaspoons of meringue powder. 8. Xanthan gum

Always make sure your mixing bowl and whisk is cleaned and grease free. Since any fat in the bowl will not beat your eggs stiff. My practice – I rewash the clean bowl and whisk with warm water and soap. Wipe it with a clean kitchen towel. And take a paper hand towel, add a drop of vinegar to it, and wipe the inside of your bowl and whisk with this vinegar towel.

What is Meringue Powder?

Some projects will instruct you to thin your icing to a count of 10 or 20. This is a simple test to make sure your icing is the correct consistency for flooding. For flooding, you can use a round #4 or #6 tip, depending on the project, or simply cut a small tip off the end of your decorating bag. Add lemon juice or cream of tartar to stabilize the whole mixture and prevent it from collapsing. One egg white can be used as a substitute for two tablespoons of meringue powder. 2. Egg white powder Royal icing can be prepared to stiff, medium or thin consistency, all by adjusting the water or sugar content.

I live in the UK so heat and humidity isn’t generally a problem, however central heating and warm houses can be. Dissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely, then add to 4 (or 6) cups buttercream.

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You can keep royal icing made with meringue powder at room temperature for up to 1 week (note: if you use real eggs for your icing, it will keep for much less than 1 week). You can keep it in the piping bag, sealed in an airtight container or Ziploc bag. If you are keeping the icing directly in a container, put a piece of plastic wrap over the top, and then seal with a lid. When you want to use the icing again, make sure to re-mix or if it is in a piping bag, massage the bag to combine. If you do not do this, the water will separate and it will not work well for decorating. Meringue buttercream with meringue powder is a great frosting recipe to use for those customers who are sensitive about using egg whites in their buttercream. And yet, they still want to have a meringue buttercream for their cake. I’ve mostly made these for pregnant moms. Since they are usually the ones who know I make this Swiss as well as Italian meringue buttercream with meringue powder. This Summer, something happened to me that has never happened before (to my knowledge at least): one of my cakes melted in the outdoor heat. I made a birthday cake for a dear friend’s daughter – my vegan vanilla cake with vegan vanilla buttercream. The party was outdoors and the temperature was around 85 degrees. I refrigerated the cake up until I needed to drive it to the party, thinking that would be enough to preserve it for a few hours. But about an hour after the cake was displayed, the thing started melting (along with my heart). Thankfully, these were the kind of friends who were able to laugh about it with me as it all fell apart.Here’s a before and after: