meringue powder...... just looked, and I am out.....please.....HELP....I can't get to the store !

What are you using it for? You may be able to eliminate it from a recipe and not even notice a difference.

If it is for regular icing like buttercream you don't really need it. Alot of people say it is for it to crust over, but it crusts over without the powder. I hope I helped.

dried egg whites

Don't fret, I agree with the comment "you dont' need it." If it's for icing, it works fine without it. No one will really know the difference.

I guess I should have made that clear..... it IS for icing.... If you guys say I don't need it, I'll give it a try without it...... Ive just always added it because the original recipe called for it...... So, my butter cream is going to crust with out it ?

It should definitely still crust. My DH was making me mental while I was making butercream for our Easter cake and I totally forgot to add the meringue powder and it crusted just fine!

I never use it and it always crusts.

I'm soooo happy for CC..... I can always depend on you guys ! I guess that should have read, We can depend on each other !