I am trying to figure out how many batches of my icing recipe (5T powder) a 10oz tub of meringue powder will make so I know how much to buy.
Does anyone know how many tablespoons are in one ounce of powder?
Would that work for meringue powder? It's 10oz by weight, but some things are lighter than others and will take up more physical space. If it was fluid oz, it would work, but I don't know if the conversion will be the same for this stuff.
I'm pretty sure this conversion chart is for water - meringue is much lighter. The 10oz tub is far larger than 1.25 cups.
There are different conversions on the left column on that page.
Do you have a scale?
So I found nutrition information for Wilton's online - 1 8oz container is 36 teaspoons or 12 tablespoons.
However, I then found on Joann's site that one 16oz container of Wilton's makes 20 batches of icing (I think that recipe uses 3T, though, not 5).
It's unfortunate that meringue powder is so expensive - 1 10oz. tub of Ateco brand isn't going to last all that long and it's around $12. I wonder if there is a cheaper way to buy that brand in bulk as I don't care for the taste of the Wilton's powder at all.
Amazon sells a 10lb bucket of the Ateco but it's $135...here's a link to that.
They also sell a 20 oz size for about $20.
Do you use it all year round in your icing or just in the summer?
I am actually just getting into cooking decorating. It was something I loved to do, but hated the idea of having to fill numerous pastry bags with different colors, using different tips. But I recently discovered the brilliant idea of using small bottles with couplers attached to them for piping and larger bottles with nozzles for flooding. I can't believe I'd never thought of using them before considering I have some of the larger bottles for sauces and things like that. But I now see that many cookie decorators actually use bottles instead and it was like a lightbulb went on! So now with the bottles, that makes using many colors much easier.
I used to just use egg whites, but then had yolks left over. I've also read about how some bakers use powdered egg whites (which I used to have, but tossed when I moved because I never used them), but the problem with those is that you have to hydrate them for awhile before using them in royal icing.
Cookie decorating is something I would love to get into as a small-scale internet business, but it'll take a lot of practice (and icing) to get to that point.
Definitely can't justify buying 10lbs of it, but I was considering the 20oz container. I might just go with the 10oz. to try it compared to using dried egg whites which are MUCH cheaper.
Here is another way to figure things. I know that different dry ingredients have different weights, but I think that possibly this might give you a ball park idea. There are 16Tablespoons to a cup, If you take a 10oz container and measure it into a cup container and you then measure the remaining amount in another cup possibly a 1/4c. you will know that you will have about 20 T. to a 10oz. container. I hope this makes sense.
It makes sense, but I don't have any meringue powder to measure I was just asking before placing an order for it so I know whether I should get the 10oz. or the 20oz. I guess I will just bite the bullet and order the 10oz and see how long it lasts. I don't make cookies all the time, but I hate running out and waiting for a new order to arrive. Because I am really not a fan of Wilton's powder, I have to special order Ateco brand online which takes time.
If you go to gourmetslueth.com and click on conversions you can pick almost any product and convert it from anything to anything lol it's a great site for converting. Hope that helps!
noms, one other way to do it would be if you had a set of scales. measure out by tablespoon fulls some baking powder to see how much comes to one ounce? I would think that Baking powder would be a fairly close substance to weight. Or use the conversion chart these others have sent you.
The baking powder thing might work, though from my experience, egg whites are very lightweight and baking powder is heavy because of the mineral component to it. But...I've since found a few sites that list the yield from a 10oz jar and unfortunately, it's only about 4-6 batches of icing. That's not very much considering a jar is $12. Ouch. I think powdered egg whites might have to suffice for me... or maybe I will mix them with powdered sugar and make my own "mix".