I have a question about meringue powder in bc why? what does it do and is the wilton meringue the same as bulk barns if not what is the difference?

Meringue powder helps to stabilize and it makes the bc crust. At least that is what I read a while ago on here. Don't know about bulk barn, so I am not able to help there, sorry.

I buy my meringue powder from CK Products. I think that no matter who the maker is they all work the same. Helps the flowers and decorations harden.

I have been wondering about this too. How much would you add to the buttercream?

I think it's one tablespoon of meringue powder (Wilton) for every 3 cups of icing that you are making. But watch out for those with egg allergies. My son is allergic to egg and breaks out if he even touches it. I leave it out entirely for his cakes.

The recipe I use is from the Wilton classes. 1 cup shortening, 2 tbsp. water, 1 tsp. vanilla, 4 cups 10x sugar, 1 tbsp. meringue powder. Makes a stiff icing for roses. Add 1 tbsp. water for medium const., 2 tbsp. for thin.

I have heard about some people having difficulty with their buttercream when using meringue powder from the Bulk Barn. I guess it can go stale and goodness knows how long it has been in the bin at Bulk Barn and the containers are not air tight.

Some people her on CC have said that it does the same thing without the meringue powder as with it and that it is just a selling method from Wilton! Some people who live in hotter climates with a high humidity need to use it to help stabilize the icing and it will hold up better against these weather conditions. As for bulk-I but mine through a local distributer here for real cheap. The man at the distributer said it is the same as Wilton and that meringue powder is meringue powder!

I never buy Wilton's MP. A local store here carries the CK Products, they sell at half the price as Wilton's. Like sbcakes said, powder is powder.

Hey jenlg-
Where is Dalmatia-PA?

I can't get meringue powder here, unless I order it on the internet from England. Can anyone give me a recipe for meringue buttercream using fresh egg whites?????????? My normal buttercream recipe is butter, confectioner's sugar and a little milk. I just want t try something different.
THANK YOU.

I use MP in my BC icing for roses but don't use it in covering my cakes or my borders. Seems to help the roses stand up better. JMO

Diane

thanks for all the help with my question as usuall everyone so helpful, i won;t worry any more about the meringue sometimes i have forgotten it and all was well but i was stressed worring about the bc .I did read some where that it is the butter that makes bc crust so maybe that is true ,thanks again .[/b][/quote]