Ok, for some reason the whole egg thing in the icing makes me cringe inside! I don't know why honestly.
I'm a buttercream person but I'd love to venture out into the meringue world, it seems so light and airy that I think I'd like it.
Any meringue words of wisdom that can help me?
Sure. Use meringue powder. I buy it by the 15# case.
I know what you mean!! I am afraid to try IMBC, SMBC, or any cooked icing!! I am a food safety nut, maybe that is why, but I can't seem to shake the fear. I have been trying different kinds of BCs, because I haven't found one that thrills me yet. I am also a texture eater and hate the graininess of most BCs. Thanks for your post! Good to know there is someone with the same issues!!
Thanks Leah! Is there a ratio of meringue powder to a regular egg that I can substitute for an egg - or better yet a good recipe out there that calls for the powder??
hmmm . . .I work in such volume that I'm not going to be any help. There is a conversion formula on the plastic container of meringue powder though.
Wonderful!! Thanks a bunch! I definitely want to try it....it seems like it's so fluffy and light, something better for summer cakes.
I also use meringue powder! it is so convenient and safe!