LoriMc Posted 8 May 2007 , 3:23pm
post #1 of

Can someone please direct me to a recipe where you add meringue powder to buttercream? I have heard it helps with the crusting issues brought on by the new crisco. I need to make a cake with lots of flowers this week. I also read that adding corn syrup to your icing will help with roses. Anybody tried this, and how much do I add? Thanks!

13 replies
flavacakes Posted 8 May 2007 , 3:29pm
post #2 of

The Wilton Class Buttercream recipe has it in there. You could probably get that on the Wilton site.

I've never tried adding corn syrup so I can't help you there.

HTH

LoriMc Posted 8 May 2007 , 3:51pm
post #3 of

I checked that site and the recipe posted doesn't include meringue powder. I took the classes back in 2000, but my books don't include mp in the recipe either. Maybe this is something new?

rocketgirl96 Posted 8 May 2007 , 5:16pm
post #4 of

I'm not at home so I can't whip out my book for you, but I did do a google search and came up with this website:
http://www.recipezaar.com/151854

It does sound like the class buttercream that I used.

HTH,
Christine

Oops. I was in such a hurry earlier that I thought it said MP in the recipe. My mistake. icon_redface.gif

Renaejrk Posted 8 May 2007 , 6:44pm
post #5 of

There are 3 Wilton recipes on that site that I found:

1 has all shortening, 1 has 1/2 butter and 1/2 shortening, and the other does half of each I think but also adds 1 Tbsp meringue powder added in with the powdered sugar. I was wondering about this also, so I think I'll try that.

joanmary Posted 8 May 2007 , 6:49pm
post #6 of

I am, by no means, an expert on flowers but adding corn syrup (also can try piping gel) has helped the ragged edges on my roses.

chaptlps Posted 8 May 2007 , 6:50pm
post #7 of

I would just go ahead and add the meringue powder whether or not the recipe calls for it. It does help with the crusting part and it is sooo easy to add. I would add aprox. 1 TBS for every lb of sugar you use.

Confectionary2 Posted 8 May 2007 , 6:51pm
post #8 of

The MP is actually used to stabilize your BC. If you are using colors, it keeps the colors from "bleeding". I don't use the MP when I am doing an "all white"....however, I will add it to colored icing.

Using the corn syrup is just like using piping gel (a condensed version of corn syrup). You will use a very small amount. Personally I have found that making my roses in med. instead of stiff works best for me and not using that other stuff at all.

cakemom1997 Posted 8 May 2007 , 6:51pm
post #9 of

i dont remember what site i got the recipe off of but the bc i used is 2 sticks butter 2 cups crisco vanilla flavoring or what ever flavoring u chose 1 tbsp meringue power and 3 lbs powdered sugar

bethola Posted 8 May 2007 , 6:51pm

When I started decorating YEARS ago....meringue powder wasn't mentioned. But, I really DO like it...A LOT for crusting my buttercream, quickly. Have never actually USED the corn syrup so can't tell you about that.

Happy Flower Making!

Beth in KY

Goosehall Posted 8 May 2007 , 7:05pm

This recipe is one that is here on the CC site. I use it all the time and it has meringue powder in it. I am always changing the flavors. It can be stiffened up to make roses, if need be, but is good by self for other flowers. http://www.cakecentral.com/cake_recipe-2356-28-Decorators-Buttercream.html

Yayaism Posted 8 May 2007 , 7:08pm

I just started the Wilton Course 1 last night.

Here is the recipe from my book:

1 cup white vegetable shortening
1 teaspoon Wilton Flavor (Vanilla, Almond or Butter)
2 tablespoons milk or water
1 lb. pure cane confectioners' sugar (approx 4 cups)
1 tablespoon Wilton Meringue Powder
A pinch of salt (optional)

BTW this is listed for stiff consistency icing.

HTH

YAYA

rocketgirl96 Posted 8 May 2007 , 7:18pm

That's the one YAYA!
I couldn't find it earlier and I listed the old Wilton one without the MP. Thanks for finding the newer one with MP.

Christine

LoriMc Posted 9 May 2007 , 3:21am

I do a bc with 1/2 crisco, 1/2 butter. Do you think adding the MP will help since I am making it differently than the Wilton recipe?

It seems to me that adding the corn syrup will make the icing soft again and cancel out the effect of the meringue powder. I'm so confused! I wish I wasn't having crisco issues. I guess I'll just give it a try both ways to see what works better.

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