I have made some bc icing to ice a cake. I want to color and use what's leftover for decorating, but it needs to be stiffer, so can I add meringue powder straight to the already prepared icing to make it stiffer without hurting the icing?
I would probably just add more powdered sugar. Meringue powder doesn't really stiffen it up, it stabilizes it and makes it crust. Especially if you needed to add a lot, meringue powder is kind of expensive!
I have done this before and it has worked fine for me just make sure that you incorporate it well into the icing. It should work great for making roses, flowers, etc.
I always use meringue powder to thicken mine. It keeps the icing from becoming more sweet. It is already sweet enough. I wouldn't try making it stiff but medium consistency should work fine.
thanks for the advice...I really don't want it sweeter either, so I think I'll give it a shot. I guess I'm really looking for it to crust better, not just be stiff. Wish me luck!
I have heard of people actually using some flour. I have never ever tried it but I know the person was happy with the result. I am exactly sure what the purpose was though!
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