As an instructor, I tell my students that putting some meringue powder into their practice icing will help to 'stabilize' it, and keep it from breaking down from the heat of their hand so quickly.
It also can help air-dried flowers to dry faster.
Mainly it is used to make royal icing - instead of using raw egg whites.
I am taking the wilton course 1 right now and when the instructor gave us a recipe for buttercream with the meringue powder in it. When asking what it was for, she said that it is the key ingrediant to make the buttercream crust.
I am taking the wilton course 1 right now and when the instructor gave us a recipe for buttercream with the meringue powder in it. When asking what it was for, she said that it is the key ingrediant to make the buttercream crust.
Well NOT LOLOL it's the powdered sugar to fat to liquid ratio.
Mike
I am taking the wilton course 1 right now and when the instructor gave us a recipe for buttercream with the meringue powder in it. When asking what it was for, she said that it is the key ingrediant to make the buttercream crust.
Well NOT LOLOL it's the powdered sugar to fat to liquid ratio.
Mike
There's no need to be rude. I am VERY new at this, and was just going by what my instructor had told us.
I am taking the wilton course 1 right now and when the instructor gave us a recipe for buttercream with the meringue powder in it. When asking what it was for, she said that it is the key ingrediant to make the buttercream crust.
Well NOT LOLOL it's the powdered sugar to fat to liquid ratio.
Mike
There's no need to be rude. I am VERY new at this, and was just going by what my instructor had told us.
Wasn't being rude. I certainly wasn't LOLing at you. Is was at your instructor. Someone that passes themself off as an expert. So now you know MP is not the main factor on whether BC crusts, or not.
Mike
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