Wilton Meringue Powder Vs Deb El Just Whites In Royal Icing?
Decorating By cakesinma Updated 1 Jul 2005 , 7:29pm by littlebubbieschocolates
I'm making royal icing for decorating cookies and since I'm almost out of the 'deb el just whites' that I had been using, I grabbed my new can of wilton meringue powder. I *thought* they were the same thing but, being the mom of a food-allergic child, I read the ingredient lists and they are not!
wilton meringue: corn starch, egg whites, sugar, gum arabic, calcium sulfate, citric acid, cream of tartar, silicon dioxide, and artificial flavor
deb el just whites: 100% dried egg whites
So....... can they be subbed one for the other? They are obviously very different products! And now I wonder how differently my icings (buttercream and royal) will act and taste if I do just switch over to the wilton product.
What do people typical use for the 'meringue powder' in royal icing?
In the past I've used mixes for royal (everything but water in a bag) and those seemed fairly similar to the batch I made from 'scratch' earlier this week with the 'just whites' product. But I just made a batch with the wilton meringue powder and that icing seems quite different - much fluffier. Maybe I've never beat my royal enough to get to this fluffy stage (I've only done it a handful of times and always for cookies) or maybe it has to do with the difference in the products. I just don't know.
I'm just making icing for the kids to decorate cookies with for a 4th of july party, so they'll be mixing the yellow and blue left over from earlier this week with the red, white, and green I made with the new icing. I'll report back any difference I see once we decorate with it.
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