Well, I just read that meringue powder does not stablize bc. Now I am confused. Does it stabilze or make it firmer?
The Wilton snow-white buttercream recipe uses shortening, sugar, meringue powder and water. I have made it when I need a white-white icing and it definitely has a much better texture than shortening-sugar-water. It gives you a nice consistency that can be re-beaten a day later if you have some leftover icing. I used generic meringue powder not the Wilton brand and it turned out great.
Remember that meringue powder is NOT the same as egg white powder that you can get from a bakery wholesale.
Quote by @%username% on %date%
%body%