If I wanted to substitute meringue powder for egg whites in IMBC or SMBC, how would I do that? In what quantities? What about methodology? Do I have to reconstitute the M powder with water first? When you substitute with the M powder, is it gritty? Thanks in advance. -Alysa
I've never done a meringue icing, but I have done meringue on pastries and the like. You would need to reconstitute the meringue powder first. In the Italian/Swiss BC recipes I have, the whites are either whipped separately with the syrup streamed into them, or with the sugar. The powder wont peak without liquid.
Sorry I missed the second part of your question. The pkg of powder should have a "per egg white" equivalent so many tbsp of powder to a quantity of water to make 1 egg white.
Thanks for the help. I made it and I ignored the number of egg whites needed and just put in the correct amount of egg whites (1c). It workes great!
For those of you following this thread and are not sure what they are talking about:
The difference between IMBC and SMBC is in how the eggs are cooked.
IMBC - Italian Meringue ButterCream
the hot sugar syrup is slowly poured into the whipped egg white mixture
SMBC - Swiss Meringue ButterCream
the egg whites and sugar are cooked to 160 degrees F, then whipped until it cools
IMBC is the most commonly used of these buttercreams. I know several people who use it, but it has to be kept refrigerated and would not hold up very long at an outdoor Summer wedding. HTH
//Originally posted by CakeBaker
For smbc, does it need to be refridgerated as well?
Is there a taste difference?