Meringue Powder...is It Just Me?
Decorating By springlakecake Updated 6 Mar 2007 , 6:50pm by Cakepro
I am about to start teaching wilton classes and I know their recipe calls for meringue powder and they tell you to say that it helps with crusting and makes it so the colors dont bleed blah blah. I dont use meringue powder in my buttercream. I just dont see how it has really made any difference. My icing crusts just fine without it. When I talked to the other instructor who teaches the class, she swears it helps to smooth it and get the icing to crust. I just dont see it. I feel like it is just one more expense. I just wondered what everyone else thought about the stuff.
I never use it. And my buttercream comes out just fine. But I think you have to teach the class as wilton wants you to. It's used to boost the sales.
That is what I am wondering. Does it REALLY do anything or is it just for sales?
I've noticed a difference when I accidentally leave it out in an all-butter or 50/50 recipe, but only when it is hot in my kitchen when I am decorating. Either that or I have never forgotten when it isn't hot--I only discover the omission when I have problems.
RedPanda
I'm curious, since it is "meringue" powder, wouldn't it stand to reason that it helps with the fluffiness? I am new to decorating, but in the past when I've made frostings w/o meringue powder they are not as fluffy. Could just be the marketing getting to me. I do like to have it around as a substitute though.
I've only been decorating for 9 months or so and I've always used it in my bc because that is what I've been taught in the Wilton classes.
But I ran out one day and had to make a batch of bc up without it and it was ok. Didn't notice any difference in the crusting or smoothing. And it is winter, so maybe I will try it again in the summer when it is really humid out to see if there is a difference.
Thanks for the reminder! I'm about to start teaching again and totally forgot about the mp. I never use it in my icings. If you go to the wilton site, it doesn't even tell you any benefits of adding it to your icing
http://www.wilton.com/yearbook/productinfo/meringue.cfm
so I gather it's just another thing to upsell...?
Honestly, though, their can is $15 and only their recipes call for it most of the time . . .odd. . . 
I'm a wilton instructor (6 years) and I NEVER use MP in my BC. And I tell my students not to do it either to save money and time. So far I have taught to 300 plus students and only one (yes one!) student has used it in her BC icing. 
I definitely tell my students that the classroom BC recipe calls for it but then I give them what I want them to bring to class. We only use medium consistency in my class - NEVER NEVER STIFF!!!!!
Good luck teaching, it's a lot of fun!!!!!! 
I use the Wilton recipe from their site and it doesn't call for mp either. I think that my icing crusts fine. I have never really smoothed mine as I have never done cakes that require it, but I don't think that it makes a difference. Especially since there are several people that have a recipe they use without the mp from Wilton.
25 years of making cakes. Never took a Wilton class. Never knew what merique powder was or that it even existed until we started doing cookies a couple of years ago. Indiana weather is tough, especially the humidity. I've done outdoor weddings in 90+ degree heat and HIGH humidity with no meltdown. Icing crusts just fine.
I guess I'm saying that I don't see a need for it either.
I took Wilton one last august and the instructor told us that we could use it or could leave it out. I've done it both ways and never had a problem. I stopped using it because I figured why make one more thing to clean haha I don't think it really makes much of a difference.
-Lia xo
OK, so the deal with Meringue Powder (supposedly) is...
A.) it helps the icing crust. When I want more of a crust on my icing, I increase my meringue powder in the recipe by a teaspoon or so.
B.) it helps the icing hold it's shape in the humidity and heat (again, supposedly).
C.) it helps the icing colors not "bleed" onto eachother. By this, I mean putting red roses on white icing. The red won't leak onto the white as easilty.
Again, I teach the wilton classes, and agree with everyone that a lot of the products that they make (especially the fondant tools) don't really work. I do notice the difference when I don't use meringue powder in my icing though!
I only use it in the summer if the cake will be outside. I too forgot one day and noticed that my buttercream didn't get as "crunchy" when it dried as it did with the meringue powder.
~Chelle
I was taught to use the MP in the Wilton class. However, right now I dont use it, because it contains dairy products, and I am dairy-free because my son is allergic to dairy and I'm breastfeeding him. So if I use the MP, then I cant eat whatever it is. I have found that the icing still crusts, just not as quickly, for me.
Michelle
We only use medium consistency in my class - NEVER NEVER STIFF!!!!!
Do your roses work well with medium? I never seem to start with mine stiff enough not to melt from my hot hands after the first two or three roses. (I now keep a ziplock baggie of ice cubes on the table, and cool my hand down after every couple of roses.)
If you have a secret for how to make good roses that don't sag and moosh together, without the need for icing stiff enough to make your hands hurt, please share!
RedPanda
When I took the Wilton classes, my instructor told us that in addition to using MP in frostings, you could add it to your cake mix to help your cakes rise. Anyone else ever hear of that? Or is it another gimmick to boost sales?
My icing recipe that I use in class is: (I dump all the below into the kitchen aid and mix it up.) This is the ONLY icing we use in class. On the first night of writing I just have them bring some piping gel or Karo syrup to add to the icing to keep it from breaking when they write or make vines. The icing never gets too soft for roses. I have an issue with my students bags exploding if the icing is too stiff. Hope this works for you!!!
Buttercream Icing (double batch)
2 cups crisco shortening
5 tablespoons water (for thin I use 6 or 6 1/2 TBLS)
1 teaspoons clear vanilla
1 tsp butter flavor
*mix these ingred. Together until smooth
Add 2 pounds powdered sugar (slowly with hand mixer)
If you need to thin down icing to ice the cake just add 1 to 1 1/2 tablespoons of water. Otherwise, the above recipe is perfect for roses, piping figures, borders.
ps. I don't even sift my Pwd sugar!
When I took the Wilton classes, my instructor told us that in addition to using MP in frostings, you could add it to your cake mix to help your cakes rise. Anyone else ever hear of that? Or is it another gimmick to boost sales?
I read this in one of the wilton books. I did try it and I really couldnt tell much of a difference.
Gingersoave;
Thanks for the quick response!
That is extremely close to what I use for my stiff icing. It has maybe a teaspoon more liquid than what I use. (I think what you list is halfway between the Wilton stiff and medium.)
I have never sifted my powdered sugar, either. The instructor I had "a zillion years ago" said it wasn't necessary if the sugar was in a plastic bag, rather than a box. I have always just assumed this to be correct, and have never had any experience to contradict this.
On the other hand, I always sift my cake mixes.
RedPanda
I use it sometimes. In the summer if you live somewhere that is hot and humid you really needs it. The icing is much more manageable with it. In other seasons I use it if I remember.
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