Wilton Says Meringue Powder To Make Cake Rise High????

Decorating By chellebell70 Updated 1 Jan 2015 , 12:26am by MBalaska

beany Posted 8 May 2006 , 5:23am
post #31 of 55

What else is meringue powder used for? (I've just found some here in Australia).

I've found a few recipes for buttercream that use it....any other suggestions?

Thanks lovelies!

Omicake Posted 8 May 2006 , 10:46am
post #32 of 55

Meringue powder can be used instead of egg whites: royal icing, some recipes of BC.

chellebell70 Posted 8 May 2006 , 7:01pm
post #33 of 55

Thanks everybody I haven't tried it myself yet either but with all this wonderful feedback how can ya go wrong???? Glad it seems to have generated some good for other's as well as myself! Happy Baking Y'all!!!!!!!!!

bakincakin Posted 9 May 2006 , 6:52pm
post #34 of 55

My question is the same as Happygrl's...can you use the Just Whites found in the baking aisle for the same things as meringue powder?

alicia_froedge Posted 9 May 2006 , 7:05pm
post #35 of 55
Quote:
Originally Posted by kaka

My question is the same as Happygrl's...can you use the Just Whites found in the baking aisle for the same things as meringue powder?


I am hoping to find the same answer. This is exciting to hear since the past two cakes I have made did not rise high enough for me. I didn't have a problem with others. So I had assumed it was because I switched brands of cake mixes. CC is so wonderful for advice!!!!

alicia_froedge Posted 9 May 2006 , 7:16pm
post #37 of 55

Is Wilton the only brand of Meringue powder or is there other brands?

Omicake Posted 9 May 2006 , 7:48pm
post #38 of 55

Jenn777 says in page two of this same thread, that she uses powdered egg whites that she buys at a local cake supply store.
Check the previous page and find jenn's reply.

Omicake Posted 9 May 2006 , 8:00pm
post #39 of 55

Oops ,sorry. Guess I meant jen1977 not jenn777.

katiecake Posted 9 May 2006 , 8:04pm
post #40 of 55

Could you just add an extra egg white would that do the same thing (Pet Chickens in full production right now!! got lots of eggs) icon_surprised.gif

donnajf Posted 11 May 2006 , 2:29am
post #41 of 55

I'm sorry, I didn't get the directions. But at what point do you add the meringue powder? icon_eek.gif
This is great info...

Thanx again icon_razz.gificon_razz.gificon_razz.gificon_razz.gificon_razz.gif

butternut Posted 11 May 2006 , 12:43pm
post #42 of 55

I simply add the Meringue Powder to the boxed cake mix and mix it in. I also sift my boxed cake mix. I find that it becomes so smooth and I have no holes in the cake after they bake like I used to before I sifted. May just be a coincidence but I really think it helps.

candy177 Posted 11 May 2006 , 5:26pm
post #43 of 55

So I tried it. My cakes did rise a bit higher - but I know better - I need bake even strips! They ended up quite domed because I was going for a thinner layer. No big deal - I used 1 box for 2 9" layers so they'll be approx 1" tall versus the last cake I did that was about 1/2 inch or so. Hey, now I have cake scraps!

(The 4 thin layers are gonna be 1 cake - choc-banana with banana pecan alternating iced with choc-banana BC.)

KHalstead Posted 11 May 2006 , 5:29pm
post #44 of 55

sounds sooooooooooooo yummy...........mmmmmmm....I just love chocolate covered bananas!!!!!!!!!!!!! mmmmmmmm......wish I had some now!

annlou Posted 12 May 2006 , 9:05pm
post #45 of 55

Thank you Chellebelle70 for asking about this and thanks everyone for the tip. I had to make two different cakes today and used meringue powder in them and it really helped. The only thing is I used 1 tsp instead of 1 TB (didn't remember right). Thanks! LouAnn

qtkaylassweets Posted 12 May 2006 , 9:28pm
post #46 of 55

With my expirence the meringue powder did not work. It made no change to the cake.
I spoke to my professor at school (who is a pastry chef-I'm in pastry school)and she claims that there is no difference if it is added or not.
she claims that wilton says to add the powder as a marketing strategy. (maybe people will buy more cans of the half empty meringue powder)

(my professor does not like wilton to much!!!) icon_sad.gif

But, all I can say is that when I tried it, it did not work.

Rodneyck Posted 12 May 2006 , 10:48pm
post #47 of 55
Quote:
Originally Posted by alicia_froedge

Is Wilton the only brand of Meringue powder or is there other brands?




There are other brands. I bought mine from Williams-Sonoma, by CK Products who supply a lot of commercial bakeries. I was also in Pearle art store and they carry products for baking, including pans. Their brand was from Magic Line, the same company that makes baking pans.

CrystalsCakes5 Posted 14 May 2006 , 12:23am
post #48 of 55

Hey. I wanted to ask,
I read one thread that said they also used the cake extender when they tried this,

So that means that even when using the cake extender that was not enough, you also are having to use the meringue powder

I am just starting out and have yet to really get to try any of these recipes or different variations.

I am just trying to read, listen, ask questions for clarification and take notes.

It is pretty hard to keep up with all the differences in recipes and uses for ingredients.

I have baked alot of regular cakes for my family such as chocolate cake w/ chocolate icing. I just use a box mix.

What I was wondering was I usually use my 9x13 cake pan and my cakes usually rise about 1/3 from the top, maybe a little less, but are really pretty good.

They dont really look thin at all.

But anyways, If I use the cake extender, and / or the meringue powder, if that does actually work, will using that same pan make it rise alot higher?
If so that would be alot more professional looking. alot more beefy.

I know this is a long question, but thats just the way I am. I like to really explain what I am asking so that hopefully what I am asking makes sense.

Sorry, I cant help it. My fingers wont shut up!!!! LOL

donnajf Posted 14 May 2006 , 4:30pm
post #49 of 55

Hi all!
I did try the meringue pwdr in a carrot cake ( I figured a start my experiment with a heavy cake) & I did not see that much difference in height; however, there was a differinate difference with texture- it was lighter, which is never a bad thing... icon_lol.gif

What do you thing?

Do think that for heavier cakes you would see a differnece in texture as apose height? thumbs_up.gifthumbs_up.gif

Omicake Posted 14 May 2006 , 4:58pm
post #50 of 55

Crystalcakes5:

You use cake extender when you need or want more amount of batter.
Meringue powder supossedly helps the cake to rise somewhat higher.
Hope this helps.

HeavAnLeeCrumbs Posted 5 Feb 2014 , 8:35am
post #51 of 55

I've read through the posts about meringue powder helping your cakes to rise really high. I would like to know if this changes the density of the cake at all? Will the cake still be sturdy enough to add fondant on top as well as cake toppers etc?

cakesnbabes Posted 10 Feb 2014 , 3:24pm
post #52 of 55

A

Original message sent by HeavAnLeeCrumbs

I've read through the posts about meringue powder helping your cakes to rise really high. I would like to know if this changes the density of the cake at all? Will the cake still be sturdy enough to add fondant on top as well as cake toppers etc?

Hi, it's funny that you came across this post 8 years later and I came across it today for you. It must be the reason for my surprise yesterday; to answer your question. So, I was baking a cake and didn't have enough eggs. I looked at my meringue powder to see if there was a substitute for eggs. Indeed there was for egg whitest. 2t powder+2T water=1 egg white. My box called for 3 eggs but I used the substitute and the cake rose incredibly high, was extremely moist and I used a large Wilton heart shaped pan. I set the timer for it to cool for 15 min. That was not enough time because when I took mine out, it split in half and was still warm/hot in the middle. Had I left it to cool more, it would have been the perfect consistency for fondant and icing!

MissCherDev Posted 10 Feb 2014 , 3:44pm
post #53 of 55

AGreat idea. I'm going to give this a try. :-)

gdeosaran Posted 31 Dec 2014 , 7:17pm
post #54 of 55

Hi everyone, I tried the meringue method on my scratch cake as people sometimes say my scratch cakes are not light and airy enough.  The meringue powder added more rise and hence more fluff, but it was still stable enough to stack and even carve.  I now do all my cakes from scratch this way.

 

Here's an example of what I did:

to  the Cake Bible's white velvet butter cake, I added 2 tblsp of wilton's meringue powder in with the dry ingredients and followed the recipe as usual (only other alteration was I reduced the vanilla by 1/2 as the meringue powder has a strong vanilla flavour, if you can find flavourless meringue powder, if it exists, it might be better or omit the vanilla in your recipe)

 

Hope that helps.

MBalaska Posted 1 Jan 2015 , 12:25am
post #55 of 55

@gdeosaran I've just started adding 1 Tablespoon of Meringue powder to my butter cake recipe.  It just gives it a touch of lightness.  I really like it.  Just toss it in with the dry ingredients.

Quote by @%username% on %date%

%body%