carolyn56 Posted 30 Aug 2007 , 3:22am
post #1 of

I have a question about meringue powder in bc why? what does it do and is the wilton meringue the same as bulk barns if not what is the difference? icon_confused.gif

15 replies
Lorendabug Posted 30 Aug 2007 , 5:32am
post #2 of

Meringue powder helps to stabilize and it makes the bc crust. At least that is what I read a while ago on here. Don't know about bulk barn, so I am not able to help there, sorry.

jenlg Posted 30 Aug 2007 , 11:44am
post #3 of

I buy my meringue powder from CK Products. I think that no matter who the maker is they all work the same. Helps the flowers and decorations harden.

sharon57 Posted 30 Aug 2007 , 11:56am
post #4 of

I have been wondering about this too. How much would you add to the buttercream?

Hookste Posted 30 Aug 2007 , 11:58am
post #5 of

I think it's one tablespoon of meringue powder (Wilton) for every 3 cups of icing that you are making. But watch out for those with egg allergies. My son is allergic to egg and breaks out if he even touches it. I leave it out entirely for his cakes.

jenlg Posted 30 Aug 2007 , 12:03pm
post #6 of

The recipe I use is from the Wilton classes. 1 cup shortening, 2 tbsp. water, 1 tsp. vanilla, 4 cups 10x sugar, 1 tbsp. meringue powder. Makes a stiff icing for roses. Add 1 tbsp. water for medium const., 2 tbsp. for thin.

punkinpie Posted 30 Aug 2007 , 12:21pm
post #7 of

I have heard about some people having difficulty with their buttercream when using meringue powder from the Bulk Barn. I guess it can go stale and goodness knows how long it has been in the bin at Bulk Barn and the containers are not air tight.

sbcakes Posted 30 Aug 2007 , 12:28pm
post #8 of

Some people her on CC have said that it does the same thing without the meringue powder as with it and that it is just a selling method from Wilton! Some people who live in hotter climates with a high humidity need to use it to help stabilize the icing and it will hold up better against these weather conditions. As for bulk-I but mine through a local distributer here for real cheap. The man at the distributer said it is the same as Wilton and that meringue powder is meringue powder!

jenlg Posted 30 Aug 2007 , 12:33pm
post #9 of

I never buy Wilton's MP. A local store here carries the CK Products, they sell at half the price as Wilton's. Like sbcakes said, powder is powder.

sbcakes Posted 30 Aug 2007 , 1:39pm

Hey jenlg-
Where is Dalmatia-PA?

jenlg Posted 30 Aug 2007 , 2:05pm
Quote:
Originally Posted by sbcakes

Hey jenlg-
Where is Dalmatia-PA?


Up in a hillbilly hick area..lol. I'm about 20 minutes north of Halifax.

sbcakes Posted 30 Aug 2007 , 2:12pm
Quote:
Originally Posted by jenlg

Quote:
Originally Posted by sbcakes

Hey jenlg-
Where is Dalmatia-PA?

Up in a hillbilly hick area..lol. I'm about 20 minutes north of Halifax.




I don't think that you are too far from me-I am near Lancaster! Always good to know fellow CCers that are close to me!!!

jenlg Posted 30 Aug 2007 , 2:16pm
Quote:
Originally Posted by sbcakes

Quote:
Originally Posted by jenlg

Quote:
Originally Posted by sbcakes

Hey jenlg-
Where is Dalmatia-PA?

Up in a hillbilly hick area..lol. I'm about 20 minutes north of Halifax.



I don't think that you are too far from me-I am near Lancaster! Always good to know fellow CCers that are close to me!!!


Lancaster is about 1hr 15min from me. We did some work down that way (construction bus.). Roughly 40 min from harrisburg. Always good to find someone near ya!!

Toniprev Posted 30 Aug 2007 , 2:32pm

I can't get meringue powder here, unless I order it on the internet from England. Can anyone give me a recipe for meringue buttercream using fresh egg whites?????????? My normal buttercream recipe is butter, confectioner's sugar and a little milk. I just want t try something different.
THANK YOU.

lionladydi Posted 30 Aug 2007 , 2:32pm

I use MP in my BC icing for roses but don't use it in covering my cakes or my borders. Seems to help the roses stand up better. JMO

Diane

carolyn56 Posted 30 Aug 2007 , 4:16pm

thumbs_up.gif thanks for all the help with my question as usuall everyone so helpful, i won;t worry any more about the meringue sometimes i have forgotten it and all was well but i was stressed worring about the bc .I did read some where that it is the butter that makes bc crust so maybe that is true ,thanks again .[/b][/quote]

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