Can I Add Meringue Powder To Store Bought Frosting Tubs?
Decorating By Tug Updated 15 Dec 2009 , 4:25pm by sadsmile
I'm doing a school project with 4 year olds and per school policy can only use store bought products. I need the frosting to dry quickly and firm up stiff, but edible. Do any of you know if I can add meringue powder to the store bought tub of frosting and have it behave in the manner I need?
If so, how much do I add to one tub?
Thanks in advance.
MP is NOT what makes icing 'set up'......it's the amount of sugar to fat that causes it to crust. Thicken it w/powdered sugar.
hmmmm, since MP is added into royal icing for stiffness, I assumed I would add it to the frosting tub. You made a good point about adding more PS.
It sounds like you are wanting it to get firm like in RI? Not just crust like buttercream? I have no idea if that would work though.
MP is NOT added to RI for stiffness. RI is egg white + powdered sugar. Meringue powder is dried egg whites plus cream of tartar (and sometimes some other ingred to help w/ the stabilization of the egg whites), you mix it with water and use as a replacement for fresh egg whites in the RI recipe.
I would add powder sugar or cornstarch to the icing.
Have you thought about using Wilton's icing in the tub? It is a little thicker than the regular store bought and will crust over slightly.
Also will they let you use a powder mix that you add water too? If so then Wilton also has some royal icing mix for their gingerbread houses.
Or another option would be fondant. 
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