Meringue Powder For Firmer Cakes

Baking By mrsclox Updated 17 Feb 2009 , 11:23pm by jlynnn_amdg

mrsclox Posted 30 Dec 2008 , 10:51pm
post #1 of 2

In my Wilton classes, my teacher said I could use two tablespoons of meringue powder in a box cake mix to help stiffen it up for decorating. Meringue powder is just too expensive to be dumping into cakes like that. Has anyone ever tried using powdered egg whites in place of meringue powder? Or what about maybe just adding a few extra egg whites to the recipe? What are your recommendations for stiffening up a cake (mix or scratch)?

1 reply
jlynnn_amdg Posted 17 Feb 2009 , 11:23pm
post #2 of 2

I've used the meringue powder in a boxed cake mix, and it does hold up better. My mother always added about 1/4 cup of AP flour.

Quote by @%username% on %date%

%body%