Meringue Powder In Buttercream

Decorating By m1m Updated 6 Mar 2009 , 11:25pm by DsLady614

m1m Posted 6 Mar 2009 , 6:39pm
post #1 of 4

Does anyone use meringue powder in their buttercream in order to make it more stable?

I remember when I first started the Wilton classes, the recipes called for it, (all shortening recipes) but I eventually quit using it in my buttercream.

Now that the cakes I'm doing are covered in fondant and I use a half butter/half shortening recipe, I'm wondering if the meringue powder would help make the icing "stay put" when the fondant is put on the cake.


3 replies
kakeladi Posted 6 Mar 2009 , 8:33pm
post #2 of 4

Wilton is in the business of selling product. It is totally a waste of money. It does almost nothing to help b'cream.

millermom Posted 6 Mar 2009 , 8:41pm
post #3 of 4

I don't use Wilton's recipe for BC, but when it is humid at all, I put meringue powder in my BC, or it is too soft and has even slid off the side of my cake!

DsLady614 Posted 6 Mar 2009 , 11:25pm
post #4 of 4

I live in an extremely humid area and don't use meringue powder at all. Honestly, I used it for years because I thought that was what you were "supposed" to do. Now, I have no idea what it's purpose was in the buttercream at all. To me, it's useless.

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