Meringue Powder: Purpose Of?

Decorating By RosieC Updated 19 Mar 2009 , 8:31pm by nonnyscakes

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RosieC Posted 19 Mar 2009 , 10:36am
post #1 of 7

Can someone please tell me what the purpose of meringue powder is? I always thought it was necesary to use it to make the buttercream crust but now I'm not so sure. I use the Wilton class buttercream recipe which is ok but will it crust without the meringue powder added?

6 replies
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CakeMommy3 Posted 19 Mar 2009 , 4:36pm
post #2 of 7

You can use meringue powder to make royal icing and colorflow, instead of using real egg whites. I don't know if the wilton class icing's been awhile icon_smile.gif But if you search for "crusting buttercream" in the recipes on this site, you will find a ton of awesome recipes, and none of them call for meringue powder. I don't ever use meringue powder in my buttercream, and it crusts beautifully. HTH

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jammjenks Posted 19 Mar 2009 , 5:25pm
post #3 of 7

The Wilton class recipe will crust w/o meringe powder. I always thought the reason some people use it in icing was to help keep the colors from bleeding. Not sure about that though.

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JanH Posted 19 Mar 2009 , 5:43pm
post #4 of 7

When taking the Wilton classes, I also used the recommended meringue powder in the Wilton (crusting) Class Buttercream recipe.

(Now I don't use that recipe.) But I did make it without the meringue powder and didn't notice a significant difference in the crusting.

Here's some info I found on using meringue powder for Royal and other cookies icings that result in a firm "shell":

Same info for Wilton meringue powder, which in additions says that the meringue powder contains "binders" to keep other ingredients from separating:

Personally, in an American b/c (crusting or not) I don't know how a Tablespoon or so of meringue powder is going to make a significant impact in the "binding" properties.


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DsLady614 Posted 19 Mar 2009 , 8:16pm
post #5 of 7

Meringue powder is essentially a replacement for egg whites. It's only practical application is in making royal icing or color flow. As for it's uses in Wilton's buttercream, it's purpose is to make Wilton money.

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RosieC Posted 19 Mar 2009 , 8:26pm
post #6 of 7

Thank you all so much for your replies...I was sort of beginning to think maybe it didn't really have a purpose in the buttercream. Next time, no that money! icon_biggrin.gif

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nonnyscakes Posted 19 Mar 2009 , 8:31pm
post #7 of 7

The Wilton class BC will crust w/o the meringue powder. But I use it in my BC frosting because it seems to make it lighter and fluffier if blended long enough (like whipping egg whites to make the topping for a meringue pie). It changes the consistency enough that less water/milk is used in the BC and you don't taste the 10X sugar as an independent flavor. JMHO

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