I prefer these icings over American Buttercream, but they are alot of work! I am pretty sure the SMBC is out, because the eggs are cooked with the sugar in order to bring eggs up to temp and dissolve the sugar. I don't see how this would work with meringue powder. (maybe?) But, IMBC starts with meringue and then hot sugar syrup is added. Has anyone done this with meringue powder? I am hoping it can be done because I am hoping to avoid the extra steps of seperating and cooking the eggs, worrying about food safety and not always having a use for all those yolks! I have never done it any other way than the old fashioned way! I used meringue powder to make royal icing for the first time and I love it! Thankyou, Rachel
Not with SMBC...I tried it twice and both times I got a beautiful meringue, but when I added the butter it totally went soupy! I chatted with a pastry chef and she said there are starches in that and it gets all messed up when you add a protein (the butter). I tried it right after that with normal egg whites and had a beautiful SMBC...so, I know it's the meringue and not my technique!! I'm not sure about the IMBC technique?!
Oh, I've heard people use powdered egg whites and it works great...because that IS different than meringue powder! I think I had them confused!
Ohhh, ok! I will have to check into powdered egg whites. I still want to know if anyone here has made IMBC with meringue poder or powdered egg whites. I saw somewhere that it can be done, but the person didnt go into any detail about how. Anyone??? Rachel
.. trying to get a couple more replies. Thankyou!
Hmmm.... Pestering you guys again! Anyone have any advice?
You might try a search of the forums.
If I'm remembering correctly, both pterrell and leah_s have used powdered whites for their meringue buttercreams.
I use Cake Love's IMBC recipe with Wilton meringue powder and get beautiful results every time.
metria, could you please give us the recipe for cake love's recipe. i have pterell's, didn,t have good luck with it. but would love to try the one you have. tia
The recipe is posted here:
instead of the 5 large egg whites, i use 10 tsp of Wilton meringue powder + 10 Tbs water
thank you, metria!!
Metria, i do make imbc and smbc. So, you just use the meringue powder instead of the egg white. I see. i will try this way also. thanks again,
Thankyou so much everyone! I did search the forums and didn't find anything... but I'm a "comp-tard" so...
I am so happy to find out that meringue powder can be used! That just makes my life so much easier- and there will be way less food safety concerns. I will be going through Health Dept certification soon, they ask for recipes. Thankyou again. ~Rachel