Whipped Cream And Meringue Powder..what Could Happen

Baking By cheekysweets Updated 14 Feb 2006 , 8:44pm by cheekysweets

cheekysweets Posted 14 Feb 2006 , 1:13am
post #1 of 8

I am trying to make a whipped cream icing that isn't so fragile. I can't get piping gel for the wilton recipe....what could meringue powder do??????? And how much? Any suggestions?

7 replies
cheekysweets Posted 14 Feb 2006 , 1:59am
post #2 of 8

I know there won't be an explosive reaction ,but, no one has any suggestions. Just trying to bump it up.

AlamoSweets Posted 14 Feb 2006 , 2:47am
post #3 of 8

This is the recipe that resembles the frosting that grocery stores use. It may be more sturdy than what you are using.

(Will Frost Two 13 x 9-Inch Cakes)

4 Tbsp. flour
1 c. milk
1/2 c. butter
1/2 c. shortening
1 c. sugar
1 tsp. vanilla
pinch of salt

Make a paste of 4 tablespoons flour and 1/4 cup milk.
When smooth add rest of milk. Cook until it is thick. Cool.
Add butter and shortening. Beat 4 minutes. Add 1 cup sugar,
vanilla and salt. Beat 8 more minutes. Can be frozen

dodibug Posted 14 Feb 2006 , 2:56am
post #4 of 8

There is a recipe floating around using gelatin to help stabilize wc. It might be on here in the recipe section. If not try to search the forum section.

cashley Posted 14 Feb 2006 , 4:09am
post #5 of 8

This is a recipe for piping gel if that helps you
2 tblsp gelatin
2 tblsp cold water
2 cup light corn syrup
Sprinkle gelatin in water and let stand 5 min
Heat on dbl boiler until dissolved
Add corn syrup and heat through
Cool and store in fridge.

SquirrellyCakes Posted 14 Feb 2006 , 5:29am
post #6 of 8

The meringue powder won't blend in correctly. Use Whip-it by Oetker as an alternative or the gelatine powder method. I do prefer the piping gel, you can use Wilton or CK. Just from comparison, the Wilton recipe holds up the best and the longest.
Another thing we used to do was use powdered sugar instead of granulate and add about 1/4 to 1/2 tsp. of cream of tartar. Doesn't work nearly as well though.
Hugs Squirrelly

Liis Posted 14 Feb 2006 , 5:48am
post #7 of 8

I always put a little gealtine in my whipped cream if i need it to hold shape. make sure you don't put too much though because too much would make it gummy like. just a little.

cheekysweets Posted 14 Feb 2006 , 8:44pm
post #8 of 8

Thanks all, I'll try the gelatine method.

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