I have my final cake class tonight for Cake III and I need to make some icing. I just looked and I don't have any more meringue powder do I have to use it in my buttercream or can I leave it out. I don't want to get back out in this nasty weather we are having...Can someone please help me and tell me what I need to do. Thanks

What recipe are you using?

I never use meringue in my buttercream so I am not sure how to help.

Don't worry about the meringue powder. I make my buttercream without it a lot of times and it still crust over.

When I took the course I was too cheap to buy more meringue powder just for practice cakes. I took in my course II final cake and my instructor was amazed at how smooth the icing was. She said it's the meringue powder That allowed you to get such a smooth finish... I said to her, actually I Was too cheap to buy meringue so there is none in my icing.

Bottom line is, you dont need it.

I don't think you need it. The class recipe is used because it makes an icing that is great for piping, etc. I'm not a fan of that recipe (others swear by it but my family wouldn't eat it!!) but it has its place. The icing may not crust up but it for class so I wouldn't worry! Enjoy your last class!

The icing will crust, you don't need it. I stopped using it a few months ago, I can't tell one bit of difference.

I did Wilton classes.
I made butter cream with meringue powder only for class but now I am not using meringue powder in my BC. It does not make any difference.
Dont worry about that.
Just make royal icing as you want.

All the best and send us photos of your final project.

Thanks
Nitu

I agree with all of the others.... I think sometimes when you are using a recipe that doesn't crust very well, it might help it crust. But the recipe used in class doesn't fit that bill. It will crust up nicely regardless.

Miah

Thank you guys so very much...your advice as always is very helpful.. I will post my pics either tonight after class or tomorrow.

..you could always add a bit of flour in place of the meringue powder!

Enjoy your class and we'll be waiting for those pics!!

Honestly, i think some of these instructors are FULL OF IT! My instructor told me that my roses came out so good...its the gumpaste that I added...I never used gumpaste...all they want u to do is purchase stuff from the store they're working at. And they will tell u anything to make u believe there crap and buy more stuf...No offense to any instructors out there, but this is just the experience I had with my instructor...and I wont be taking any more courses with her or with Michaels again...

The entire point of Wilton having instructors in stores teaching cake decorating is to "Educate and SELL!" That's their motto. We are to soft-sell everything Wilton. That's the point.

Meringue powder is expensive and I never put it in my buttercream. I think it gives a weird off-flavor to my icing and it's unnecessary to begin with.

There are lots of Wilton products that I don't use or recommend to my students. I feel it more important to give sound advice rather than just be a brand whore.

I also notice Meringue powder gives bad flavor.
I don't like wilton BC recipe and their fondant also.

Nitu

You can make it with out the MP and you shouldn't have problems with the crusting. MP does help if you are using darker colors that are prone to bleeding or feathering onto your background or other colors.

I use egg whites or powdered eggs in the egg section at the local grocery store and it works just like meringue powder.

IMO, Meringue powder is only good for making royal icing... I've never used in my buttercream and my icing will still crust. This is the first time I''ve heard about it keeping dark colors from bleeding..

I used to teach Wilton and the whole point to offering classes is to sell product... I never really pushed anything the students didn't need...I guess I was a baaaaaad instructor!!