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