I am helping my niece with her 21st birthday cake. She went and bought can frosting at the store. She wants to add small dots to the cake with fondant. Will the can frosting hold them or should I add some Meringue powder to it so it will at least have a crisp layer to it?
Actually, adding powdered sugar to the canned frosting will stiffen it up and make it more able to hold the dots. Also, make the dots out of really thin fondant and that will help make them not so heavy.
Meringue powder does not cause frosting to crust.
Hey no problem what does Meringue powder do then? Hey I an new.
Crusting is caused by having the right ratio of powdered sugar to the fat in the icing.
Meringue powder was added to the recipe (was not part of the original Wilton frosting recipe) when vegetable shortenings were made trans-fat free. The shortenings being trans-fat free caused some problems with emulsification and the ingredients in the meringue powder help the frosting emulsify.