OK I am new to all of this so bear with me please. I just read that Meringue powder is not really necessary in BC icing? Did I read that right and if not what is its purpose?
I never use it in my bc icing. Never have. I only use it in royal or "cookie" icing. It acts as a stabilizer (like egg whites would) but that's the extent of my knowledge! lol!
Thanks for the info. I will try BC icing without it next time
it's great when making royal icing flowers!!!
I don't use it in my BC either. I might try it sometime though if I ever make dried BC flowers.
I use it all the time....I live in an area with high humidity and when I don't use it, my BC flowers just don't come out nicely, so I always use meringue powder.
If I want my icing to crust & if I want my flowers to harden I have to use it. It is a great product for high humidity areas like the south! I won't ever leave home without it! Especially after my wedding cake never crusted!