If I added a little meringue powder to regular buttercream, would I end up with something close to royal icing for "gluing" purposes?
I was almost done with a cake today and found myself in a situation where I really needed just a little bit of royal icing to use as glue in a few key spots--but I didn't want to make a whole batch of royal icing. I was afraid BC wouldn't be strong enough...
Any other suggestions to use in a situation like this?
I dont know but here's a bump!
I don't think that would work really -- I've been in the same spot.
At least royal can sit on the counter for a while and you can use it later as long as it's in an airtight container.