NEWTODECORATING Posted 25 Apr 2005 , 5:30pm
post #1 of

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?

6 replies
llj68 Posted 25 Apr 2005 , 5:32pm
post #2 of

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!

Lisa

NEWTODECORATING Posted 25 Apr 2005 , 5:39pm
post #3 of

Thanks for the info. I will try BC icing without it next time

diane Posted 25 Apr 2005 , 6:07pm
post #4 of

it's great when making royal icing flowers!!! icon_lol.gificon_lol.gificon_lol.gif

Lisa Posted 25 Apr 2005 , 6:10pm
post #5 of

I don't use it in my BC either. I might try it sometime though if I ever make dried BC flowers.

CIndymm4 Posted 26 Apr 2005 , 2:42am
post #6 of

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.

tcturtleshell Posted 26 Apr 2005 , 3:03am
post #7 of

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!

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