I use a non-crusting buttercream most of the time and wondered if adding meringue powder would help stabilize it in the heat ( I love N'awlins!). If so, how much would I add? Or do I have this all wrong and the powder will make it crust-so confused. The recipie I use makes 3 cups. Thanks!
I'm not sure dodibug because I use a crusting buttercream icing and I don't use meringue powder in mine, but I'll try bumping this back up to the top and maybe someone that does can answer it for you.
I'm baking a cake right now that I'll be decorating tomorrow. I found a recipe for bc that makes 3 cups and it said to add 1 tsp. meringue powder to it to stabilize in the heat (btw - I live near Gulf Shores, AL...crazy hot/humid here too!). It said to add the 1tsp. powder and then spread just a little bit on some wax/parchment paper...let it sit for 10-15 minutes and then touch to see if it's crusted enough for your liking (meanwhile - cover the bowl of frosting with a damp towel and place in fridge so it doesn't dry out or get too crusty). If you need it a little "crustier" add 1 more tsp. and remix briefly but thoroughly.
Never used this recipe, but I'll let you know how it turned out after I finish the cake tomorrow!
I use the wilton class buttercream recipe here it is as follows
1c white vegetable shorting
1 tsp clear flavor (vanilla, butter, almond ect)
2 tblsp water or milk (I use water)
1 lb pure cane confectioner's sugar roughly 4 cups (hehe in my case 4 large cups)
1 tablespoon wilton meringe powder
that is what i use for stiff (roses ect)
I normally just add water as I go to make it smoother and thiner for icing and I take out just a little bit more for crusting and add just a little more water for the crusting process.....I live in SW Texas and you can never tell what the weather is going to be like here. This works well for me.
Hope this helps MC
Opps I forgot to add this is a 3 cup recipe. I normally double it and triple it depending on the size cake that I am baking. MC