8
replies
pinkopossum
Posted 16 Jun 2006 , 2:04pm
post #5 of 9
Quote:
Originally Posted by cashley
As far as I know it is the shortening that makes it crust and the merguine just stabilizes the icing.
As far as I know it is the shortening that makes it crust and the merguine just stabilizes the icing.
this is awlays what I thought, too, but I think the meringue powder has something to do with the crusting...maybe - I'm not 100% sure though
diamondsmom
Posted 16 Jun 2006 , 2:39pm
post #6 of 9
GO TO BAKING911 WEBSITE THEY HAVE THE RECIPE FOR PERFECT BUTTERCREAM ICING. IT IS GOOD I LOVE IT. THE MERINGUE POWDER DO ACT AS A STABILIZER BUT IT HELPS A LITTLE CRUSTING TOO...... 
IT HOLDS UP SO WELL AND TASTES REALLY GREAT. 
lehall2006
Posted 16 Jun 2006 , 3:00pm
post #8 of 9
Off topic, but your dog picture is SO DARN CUTE!!!
For the BC icing that calls for 4 cups conf. sugar, 1 cup shortening (or 1/2 butter 1/2 shortening) 1/2 tsp salt, 1 tspn vanilla, and water (or milk) you would use 1 tblspn of meringue powder. The meringue powder is what makes it crust as well as stabalize it.
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