I use the BC recipe I was taught in the Wilton class , we add Meringue powder but I have no clue what it is or even why we add it ? I recently saw a thread here where they dont add the MP to their recipe because of the cracking after it crust. Any input on the MP ? TIA

Meringue powder is basically dried egg whites. It helps your frosting crust. If you have a good frosting recipe with the correct amount of sugar to fat ratio you don't need meringue powder. I think meringue powder leaves frosting with an odd taste. Plus you never know when someone has a food allergy to eggs. I use two pounds powdered sugar, one stick of salted butter, 1 1/2 cups hi ratio shortening, two tablespoons clear vanilla and 1/3 cup water. Whip until light and fluffy. Crusts nicely. Toba Garrets chocolate butter cream recipe is awesome. It does call for meringue but I leave it out and it crusts fine. I also don't use the liquor I use milk and cream.

Im going to try your recipe .... I know this may be dumb but, what is high ratio Crisco . I use the name brand Crisco but how do I know if it a high fat Ratio compared to others?

You have to get Hi ratio at a cake supply store or online. It has emulsifiers which help stablize your frosting and helps your frosting whip up nice and fluffy. I stopped using Crisco several years ago when they changed their shortening. Crisco leaves a greasy film in your mouth. I highly suggest trying Hi ratio if you can find it. It makes a huge difference in your frosting. If you can't find Hi ratio then use a store brand shortening that contains trans fat. I believe several people use Walmart brand I have used Sunny Select when in a bind.

Yep I use walmart brand and people eat my bc right out of the bowl if I forget the mp it still crusts...and if I do use it, it taste great....and if people have an egg allergy,,,they best not eat the cake....I have yet to make a cake without eggs in it

I don't use meringue powder anymore like I used to..No need really.

I use Crisco, but I am going to switch to Walmart brand for now on/high ratio shortening. Thanks for the input on that.

I stopped using it then went back to using it a few summers ago because I was having more and more problems with heat and humidity. For me it helps stablize the icing in the summer months.

It isn't needed for crusting, and can totally be left out. Try it with out and see how it works for you. If you find your icing is behaving differently, then you can always add it back in.

How much meringue powder should be added?

I use a Tbs

I use Wilton recipe with butter and Crisco. I haven't used meringue powder in quite a while. Just this weekend I added some and I am trying to decide if I can even tell a difference.
Personally, I feel that if the difference is that un-noticeable then perhaps I should save my money.

Thanks everyone , I have learned a ton and was embarrased to ask the question lol! I live pretty close to Nicholas Lodge store Im going to see if he carries the High ratio I have considered the walmart brand just because of the price difference .... Yay cheaper is finally better ! Thank you CCers you are the best !!!

I pay 2.49 a pound and get two batches of frosting with a little left over. Just add in an extra dollar or two to your price. It's worth the cost. Give it a try at least once then you can try the Walmart shortening and see if you can tell the difference. Wish I lived close to Nicolas Lodge store. I ordered gum paste products once. Shipping was to high since I live on the west coast.

I'm not a fan of walmart brand, no matter how long you beat it it still leaves a grease mouth feel I think. I use either Target brand or Aldi has a nice one that whips up really nice.