Forgot Meringue Powder!

Decorating By rsquared02 Updated 26 Apr 2013 , 8:05pm by DeliciousDesserts

rsquared02 Posted 26 Apr 2013 , 2:36pm
post #1 of 10

Good morning all!  I must have been in too big of a hurry last night.  I made several batches of buttercream icing, but forgot the meringue powder to be sure it crusts.  Can I add it in now?  Is there anything I can do to save it?  Thanks so much!

9 replies
Stitches Posted 26 Apr 2013 , 2:40pm
post #2 of 10

There shouldn't be any reason why you can't mix it in. The buttercream doesn't know that you've completed it. Once it's soft just mix in whatever you've forgotten.

rsquared02 Posted 26 Apr 2013 , 3:02pm
post #3 of 10

Awesome, thanks so much!  I thought it should be that simple, but I find when I think that, it never really is, lol.  

ddaigle Posted 26 Apr 2013 , 3:04pm
post #4 of 10

My opinion, but I don't think meringue powder has anything to do with making butter cream crust.   It's the amount of powdered sugar to fat ratio you use.   I've never used meringue powder and my bc crusts.

rsquared02 Posted 26 Apr 2013 , 3:27pm
post #5 of 10

Really?  I'm a total noob (obviously), and just do this as a hobby.  I was told it had to be in there!  I guess I could try it, I have plenty so if it doesn't work I could start over...we'll see how much time I end up with, lol.  

 

Thank you so much!  

ddaigle Posted 26 Apr 2013 , 3:33pm
post #6 of 10

I know a lot of people that use it in their bc....I just don't think it has anything to do with crusting...some may argue otherwise.  It's an unnecessary expense....in my opinion. 

remnant3333 Posted 26 Apr 2013 , 3:33pm
post #7 of 10

I have never used meringue powder in my butter cream and it always crusts.

AMACakes Posted 26 Apr 2013 , 4:00pm
post #8 of 10

I stopped using it when I ran out and I don't notice a difference. I think it's more for royal icing than it is for buttercream.

sweettooth101 Posted 26 Apr 2013 , 8:00pm
post #9 of 10

I too stopped using it and my buttercream crusts.

DeliciousDesserts Posted 26 Apr 2013 , 8:05pm
post #10 of 10

A

Original message sent by ddaigle

My opinion, but I don't think meringue powder has anything to do with making butter cream crust.   It's the amount of powdered sugar to fat ratio you use.   I've never used meringue powder and my bc crusts.

I stopped using it years ago. Don't need it!

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