Could someone tell me if you can use meringue powder in chocolate buttercream icing. I use the 1/2 crisco, 1/2 butter recipe. I have a cake order coming up and the cake will be outside in the hot hunid air for quite a while. And does anyone have trouble mixing this darn stuff up good, it seems like I always get streaks of chocolate in mine after mixing and mixing. I have a KA, maybe needs adjusting but I didn't know if this was normal. Thanks in advance for imput.
I'm sure a little meringue powder wouldn't hurt and could be used in your icing ... I'm not sure about the streaks in the chocolate though .. I've never had that problem .. maybe someone else could address that. Good luck with your cake!!
You could make some and frost it on a practice cake to see what happens. What I usually do on my chocolate frosting is add a little extra liquid and mix it up really good. It seems to help me smooth it on better and gives the icing a more even color. When my chocolate frosting was too thick was when I noticed some streaks. Good luck...and I hope others can give you some other tips!
I sift the cocoa right before I add it in.