I made two batches of Toba's buttercream last nite for a baby shower cake I am doing on Saturday (yes it is in the fridge). My question is, I forgot I had no merinque powder and made them without it. Will it affect the icing at all? The only thing I figured is that when I need to do the ruffles on the cake, I may have to add more powdered sugar to stiffen up the icing a bit. Any opinions?

deb

Hi There -- I know that for the Wilton buttercream, it makes no difference. Not sure on Toba's.

maybe it helps with the crusting...its the first time that i have heard of meringue powder in butter cream.