So I always add meringue powder to my buttercream just because that's how I was taught and I tend to stick to routine ... so anyways as we all know wilton charges and arm and a leg for a small container of that stuff .. and last week I was shopping at a menonite store and saw bags of meringue powder for 2.00$. It was about three times the weight of what I would normally buy for 8.00 or 9.00$ ... it says egg meringue on the label but when I opened it up the texture was much grittier (?) then what I normally use .. do you think its the same stuff? My husband says its fine and that its just a different brand but I was to nervous to try it so I didnt ... anyone know what I mean?
My guess is this is real egg meringue dried. Is Wilton egg meringue completely egg free? This could be the difference. However, egg meringue powder/dried egg merinque is pasturized, so it's safe too and cheap! Go for it!
melissa
I use wilton's--know what you mean about cost. Thought of blending it finier??? Might work! Just an idea!
I am not sure about the wilton powder being egg free as once I open up the container I add it to my tupperware and throw out the tub it came in .. I could try blending it so it is finer .. that would be a start! Thanks you guys!
If you're looking for a cheaper alternative, try CK Products meringue powder. This is what I use and is much cheaper than Wilton's.
http://www.countrykitchensa.com/catalog/Searchresults.aspx?Description=meringue+powder&search.x=0&search.y=0
you know what is even cheaper??? just not using it! LOL! I just dont see why it is necessary. I know they say it "stablizes" the buttercream (whatever that is supposed to mean) but my colors havent bled and it seems to hold up in warmer weather fine. The buttercream also crusts without it. I guess if it gives you the warm fuzzies to use it.... 
i do the same thing... add meringue powder because that's how i was taught. wilton's is not egg free it contains:corn starch, egg whites, sugar, gum arabic, calcium sulfate, citric acid, cream of tartar, silicon dioxide and flavorings. see if your stuff contains the same ingredients. i would try it ,the worst that can happen is you waste a batch of bc- you may end up saving alot in the end.
there is such a thing as just whites, which are just that- dried egg whites and that's it. trust me when i tell you they are not the same as meringue powder.i recently made cookies using this and my kids all said they smelled like "wet dog"(which they did)! good luck!
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