Anyone tried adding meringue powder to the WBH house buttercream? Good, Bad, Ok outcome? Please tell me your experiences. I don't want to add too much and it turn out bad or not add enough and it be a waste of time. Thanks!!

bumpity bump bump!

I know I posted a reply to this, must of ended up in the ether. Yes I have put meringue powder in the WBH House Buttercream and well cant say much. This buttercream does not work for me. It is better then any other shortening based buttercream taste wise, but it just doesn't hold up for me. Mind you I was testing it during a heat wave, but it just melted. I thought the meringue powder would give it some oomph, but nope. I even cut the water by half and it still melted.

Its not that this is a bad buttercream, but if its going to act like an IMBC or a SMBC I might as well make those since I prefer the taste and frankly they take the heat better if they have been refrigerated first. They get harder in the frig and take longer to soften in the heat.