Does it really matter if I left the meringue powder out of my buttercream icing? I'm only using it for a cake class tonight. Will my icing not work as well?
If it is the Wilton class icing, you'll be fine even without adding the meringue powder.
i never use meringue powder.... i make my buttercream thinner to ice my layers.... a little stiffer for borders etc.... a little more stiffer for roses , etc.... i never make it too stiff for the roses, and other flowers.. it just does better for me.... hth
You'll be fine--the meringue pwdr. really helps to add stability if your icing is going to be in high temps though!! Probably not a problem at cake class tonight though!
Meringue pwdr in b'cream was something Wilton dreamed up to sell more product.
As the others said, your b'cream - no matter the recipe - should be just fine w/o it.
I had heard that using Meringue Powder in buttercream icing would help it to crust better. Therefore I used it for the longest time. Then one day I ran out and made my buttercream without it and guess what? It crusted exactly the same. I've not used it since. I do however add a tablespoon of Meringue Powder to my cake mixes. I do feel that it helps it to rise higher.
Great info from everyone! Thank you so much!!