First, excuse my bad English, I speak French. I have a question. I am new in cake decorating, I have a lot to learn. I started because my two children are allergic to eggs, I will never be able to buy a cake in stores, I need to bake them myself. What a challenge! In many buttercream recipes, there is meringue powder in it. What is the impact if I choose a recipe containing meringue powder but not adding it as suppose? May I hope doing something good without meringue or will it be always desapointing? Will it have an effect on consistancy? On taste ? Thanks to everyone for your precious help, cooking for children with food allergy is sometimes a bit discouraging… Julie, Montreal Canada
I have a recipe which does not require meringue powder.
3/4 cup shortening (I use high-ratio shortening)
1/2 cup water
2 lbs powdered sugar
1 teaspoon vanilla
1 teaspoon flavoring
This crusts nicely and you can adjust the consistancy by adding water as needed. I use a thinner version to pipe and the standard recipe for covering.
I use this buttercream recipe that was posted by Bunnywoman over on the Wilton forums:
1 cup Crisco shortening
1 cup butter (unsalted)- softened
1/3 cup luke warm water
1 tsp popcorn salt (fine grain salt)
1 tsp clear vanilla
1 tsp almond extract
1 tsp butter extract
2 lb. bag of powder sugar
**** I recommend using a stand-up mixer (Kitchen Aid) for this.****
Cream together the butter and Crisco until nice and fluffy. (I use speed 6 for this on my KA.) When it lightens in color (almost white) it is ready for the next step.
Measure out the luke warm water in a standard measuring cup and dissolve the popcorn salt in this water. I then add the flavorings to the cup. Stir it up well with a spoon. Turn your mixer speed to the lowest possible setting and add in the powdered sugar slowly. Alternate back and forth with the water mixture. Keep the mixer on low until all liquid and powdered sugar are combined. Once combined then turn the mixer up a notch and mix well. Approximately 2-3 minutes.
Heavy cream or milk can be substituted for the water too. This will make for a smoother, creamier frosting. Refrigerate your cake if you use these.
You can mix and match flavorings in my recipe. I have done all sorts of different combinations. I love Lorann Flavorings in this too!!!!! They have over 30+ different flavors!!!!!
This will make what I call between thin to medium consistency icing. I can frost my cakes just fine with this and do simple borders as well.
To make roses: If I have to make a ton of roses (and only roses) I use the same recipe above, BUT I half everything. Meaning, ½ cup of shortening, ½ cup butter etc. etc. etc. Instead of 1/3 cup water……. I add ¼ cup water. This will give you a stiffer icing, but not so stiff it will make your hand feel like it is gonna fall off!!!!
Everyone’s hand grip is different so if you feel this is still too stiff for you add an additional tsp(s) of water and mix again. It just needs to be stiff enough to hold the petal shape, but yet flow decently out of the tip. Play with it. See what works for your liking.
AFor egg-free cake and frosting recipes I recommend the book below: http://www.amazon.ca/dp/1569242739/?tag=cakecentral-20
I have just receive the book you recommanded me from Amazon, wow, I am so happy, many thanks, you make my day!