Do You Add Meringue Power? If So Or Not Why?
Decorating By mareg Updated 20 Feb 2007 , 10:10pm by mareg
I don't because I've heard too many people say they don't like the taste. I've never had a problem with my bc crusting.
i never use it because i don't eat eggs, and i never have trouble either. i've read on this site that the meringue powder doesn't have anything to do with crusting, its the ratio of shortening to sugar that causes crusting, i believe. my wilton instructor told me the meringue helps the icing stay stable in hot, humid weather, and makes it a little smoother. no idea if thats true, but its what she said.
I do, but that is because my instructor told us to. I can't taste it at all....
Part of your instructor's job is to sell Wilton products. Guess who makes meringue powder....
I used to use it because my instructor told me that it helps to stabolize the icing. I got tired of forking out the money for it and thought I'd give it a try without it. HA what do ya know, my icing is no different. In fact I now get more compliments on the taste of my icing than before when I was using the powder.
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I do, but that is because my instructor told us to. I can't taste it at all....
Part of your instructor's job is to sell Wilton products. Guess who makes meringue powder....
This drives me crazy! It is so sad that people push you to buy stuff that is not needed, just to make a buck=( Jen
Never use it in my regular BC. Years ago Wilton instructors did not tell you to add Meringue powder, it wasn't in the recipe in the Wilton books either. Not sure if it is in there now.
I have to agree with MaisieBake, that it is more of a marketing thing than anything else. I could be wrong, but that is MHO.
I live in a hot, humid place (Saudi Arabia) so normally I do add meringue powder to my icing to stabilize it against the elements. I've been out of it for about the last 10 cakes I've made and haven't had any problems, but it's winter here so it's not nearly as hot and humid as it is the rest of the year. I'll have to try a batch without the meringue powder in a couple months when it heats up to see if there is a difference.
I have searched high and low for meringue powder in Saudi and Dubai, but the only type I've found is the Wilton meringue powder which is $10 for 8 oz. I have found a supplier for bulk dried egg whites (about $26 for 4.4 lbs, much more affordable than the meringue powder here)-does anyone know if this can be added to icing to stabilize it instead of the meringue powder?
Julie 
Hello All,
I am a WMI and we advise to use it to help keep the icing stable when practicing and decorating. It helps to keep the color from separating under repeated practicing and the heat of the hand, it adds strength and durability and helps prevent colors and decorations from bleeding.
I don't ever use in my icing unless it's being used as a practice icing.
I hope that helps!
Katie
I stopped using it in my icing because I tasted a slight bitterness that I couldn't put my finger on...well, it was the meringue powder. My icing still crusts because of the sugar to fat ratio, but as to the stability issue, it's winter here, so I'll have to wait for summer to see if I notice a difference there.
Made BC for years without it and never had colors bleed. I can understand using it for practice icing or in certain climates tho.
I'm a Wilton instructor and have been told to teach with it to help stabilize the icing. I tell my students to try working without it to help save money and to eliminate an extra step. So far I have taught to over 300 students and only one has used it in her icing. I have had NO problems with leaving out the meringue powder, no bleeding of colors, the cake still dries with a crust, etc. During class I have had no problems when the students are using it for practicing or decorating either. So, try it without the MP and see if it makes a difference for you.
Over 25 years of doing this and didn't even know what merique powder was until we started doing cookies a couple of years ago! I'm a BC-only decorator and my BC crusts just fine. It also holds up extremely well (even in 90 degree heat, very high humidity outdoor weddings).
As was pointed out in an earlier thread, it's the ratio that makes it crusting or not.
I can tell a taste difference between my cookie icing with MP and my cake icing without. There is a slightly "bitter" aftertaste with the MP (so I double up on my vanilla!).
Wow - I actually like that slightly different taste the powder has, but I am glad to see that it is not a must (pricey stuff)! I use Toba Garrett's recipe and I don't think she is a connisseur (sp?) of all things Wilton, so I think her motivations might be different. I do like the meringue powder option for egg whites though in meringue buttercreams since I am so uncomfortable using the real deal.
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