Do You Like Using Meringue Powder In Your Buttercream?
Decorating By darkchocolate Updated 15 Jul 2006 , 7:56pm by Tiffysma
I just bought a can of CK meringue powder. I haven't used any meringue powder yet in a buttercream recipe but I plan on it. I have read about the meringue powder on this site and when I found some today I bought it. I would like to know if you prefer to use it or prefer not to?
I usually use Crisco, butter, powdered sugar, flavoring and water. I have thought about trying some evaporated milk. Has anyone had any success with evaporated milk?
Thanks,
darkchocolate
I use regular milk in place of the water. I used to use meringue powder, but stopped about a year ago and I don't notice one bit of difference. Big waste of $$$ in my opinion. I also use the butter/crisco combination.
I DO use the meringue powder for royal icing. Just not the buttercream.
I use meringue powder when I want to make sure things crust, or am doing a lot of work like flowers and want to make sure they hold thier shape.
I have not tried evaporated milk.
No. I don't us merengue powder. ... nor evaporated milk ... not even regular milk. My customers, family and I love the buttercream I make with just confectionary sugar, vanilla, water, and shortening.
I used merignue powder when I first started-followed the amounts per Wilton and my borders would sieze up and buckle UP annd AWAY from the cake!! So, havn't for years. Did for the dark purple roses on a wedding cake to deter bleeding and speed drying-worked fine.
I appreciate the answers I have received so far. Is it okay if I add meringue powder to buttercream even if it doesn't call for it? I don't want to mess up the science behind the recipe.
darkchocolate
I just used meringue powder in buttercream for the first time this past weekend. I had read that if it is humid the meringue powder would help the BC crust - so I thought I'd give it a try. I really didn't notice a difference....in either taste or consistency.
When I first started, I ALWAYS used meringue powder because that was what we were taught in class and of course I thought that it was the ONLY way to do things. Then I found this site and realized that there are alot of variations in things and that you can experiment and do things "not the Wilton way" and your cakes and icings will be fine (if not better) Now, I never use meringue powder in my BC, just a waste of money in my opinion.
Congratulations, darkchocolate! You made 100 posts and are a regular member!
TheVienneaus, Thanks! I hadn't even noticed that. I love this website and all the help that is out here.
darkchocolate
I have never used m/powder in buttercream, but I have used evaporated milk. It makes your icing taste yummy, but also gives it an ivory, or cream color. So if you are needing your icing to be white, don't use the evaporated milk. I made my wedding cake with it. It made it just the right color i wanted to match all of the ivory flowers and my dress.
I'm really new to cake decorating and have to admit I didn't even know you could make BC without the MP. I'll have to give it a try. Thanks for asking about this, it's amazing how much I learn by reading these forums. What an amazing group here at CC!
I would like to try evaporated milk but it seems to me that it would need to be refrigerated. I just don't have room to refrigerate a cake.
I used to use Meringue Powder after I found a recipe that calls for it. I didn't notice any difference so I stopped using it. Maybe it works best for those who live in regions where they can't get Buttercream to crust.
After all I have read I would think that the sugar would preserve the milk, so you shouldn't have any problems refrigerating it. I know on another board there has been a debate about refrigerating cream cheese icing and I have never done that and thankfully I have never had any problems either.
darkchocolate
You can buy it online at Country Kitchens. Here is a direct link to the meringue powder.
http://www.countrykitchensa.com/catalog/Searchresults.aspx?Description=meringue+powder&search.x=24&search.y=10
I happened to find mine at a cake supply store. I had read some much about Country Kitchen products I decided I would buy it, when I saw it at the store. I also bought their clear vanilla.
darkchocolate
I only use meringue powder for royal icing, I find that it makes my icing crust a little too much. I prefer not using it, and save my money.
Jasra,
Try this recipe next time ... it couldn't be easier, and it's very tasty. I have been using it for 24 years! It's nice and white too!
1 2-lb bag of confectioners sugar
1 C shortening
2 tsp. vanilla
1/4 C water
mix at medium/high speed for two minutes (you know to start out slow so you're not in a cloud of powder!)
This makes enough to cover a 12x18 cake with enough left over for borders and decorating.
It may easily be cut in half if you want to use the 1 lb box of sugar instead. That will frost an 11x15 cake; but not too much will be left over.
Unlike the other people on this website, I almost always use MP. I live in Minnesota, where it's extremely humid in the summer. But even when I've made BC in the winter, when I use MP, my icing definately crusts better and it seems lighter and fluffier to me.
I usually use all butter in my frostings - I don't like the thought of 100% shortening for some reason LOL. I live in a hot, humid coastal area and have found that the MP seems to help a bit with the "wilting" issue, and I do not notice a difference in the taste. I do not sell my goods - just bake for family and friends.
OOOOOOPS! That's 1/2 cup of water ... not 1/4 in my buttercream recipe. Sorry!
I always use meringue powder in my buttercream - i've never gotten any complaints, only compliments, so I guess I'll stay with it. Although I'm intrigued by Lindas recipe and may have to try it! It sounds much easier than the one I make all the time.
OMG!!!!!!! WHAT WAS I THINKING? THAT RECIPE I POSTED HAD THE WRONG AMOUNT OF SHORTENING (as well as the wrong amount of water)!
I WISH I COULD DELETE IT BUT I CAN'T. I HOPE ANY OF YOU WHO COPIED IT DOWN OR PRINTED IT OUT WILL READ THIS:
--------------------------------------------------------------------------------------
LINDA'S BUTTERCREAM 1/2 recipe:
1 2-lb bag of confectioners sugar 1 1-lb box confec. sugar
2 C shortening 1 C shortening
2 tsp. vanilla 1 tsp vanilla
1/2 C water 1/4 C water
mix at medium/high speed for two minutes (you know to start out slow so you're not in a cloud of powder!)
This makes enough to cover a 12x18 cake with enough left over for borders and decorating.
Half recipe will frost an 11x15 cake; but not too much will be left over.
--------------------------------------------------------------------------------------
jaitee69: Try the half recipe and make cupcakes or a 1-mix cake for your family. Use leftovers to practice a few roses and see how you like them ... I expect they won't come out as good as yours because my roses aren't that great ... and I know it's because the icing isn't stiff enough. Most of my cakes are "drawings" and not flowers, so my BC recipe is fine for me.
This is from baking 911, a great site I highly recommend.
It mentions MP at the end. I add 1/2 tsp of popcorn salt, 1 tsp butter flavor and 1tsp almond or any other flavor and this tastes good.
Makes enough for 1, 9-inch 4 layer cake plus decoration or enough icing for a 9x13 with decoration. For larger cakes you will need to double the batch (only if you have a 7qt or 12 qt mixer) or make several batches.
2 cups Crisco Shortening
1 stick (8 tablespoons) butter , slightly soft but not mushy
1/4 to 1/2 cup heavy whipping cream
2 tsp. clear vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)
For warm weather: As a general rule, buttercream does not hold-up well in warm, humid weather. Tami's Buttercream will hold up better if you use all shortening instead of butter. (Substitute the butter in the recipe with shortening and in addition, add in the shortening called for in the recipe). Also, at most, substitute 1 tablespoon powdered sugar with meringue powder for every 1 cup powdered sugar used.
I use 1/2 butter and 1/2 crisco for decorations and for our high humidty. I always use meringue powder, but learned not to use too much or it will crust too much and small decorations, like grass, borders will harden and fall off. I also use Milnot, for those who can get it in their area. (we only have 1 store that carries it). It's evaporated milk, but cholestorol free and doesn't have that "pet milk" taste. It makes whatever you put it in really creamy. I do use just a bit of water with it as well (maybe 3 to 1 ratio).
Quote by @%username% on %date%
%body%