Do most of you use meringue powder in your buttercream? What is its real purpose? I've used it alot of times, but lately, I have been eliminating it, to test the recipe without, mostly to save that extra cost. Does it serve any necessary purpose?
Thanks!
2
replies
springlakecake
Posted 25 Feb 2007 , 6:24pm
post #3 of 3
I dont use it anymore. I cant see where it really makes a difference. They tell you (in the wilton classes) that it helps to make it crust, but mine crusts just fine without it. Also I think it is 'supposed' to help the colors from bleeding, but I havent really experienced that either. I do make the wilton recipe for RI so I use it then, but otherwise no.
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