I’ve been trying a new no cook meringue buttercream that uses Wilton Meringue powder instead of egg whites.
It’s very smooth and holds it’s shape well but has a tangy flavour. My friends keep asking if the buttercream has lemon, that’s almost how it tastes!
Has anyone had this with a meringue butter cream or have a no-cook meringue buttercream recipe without this tangy flavour? I use Wilton meringue powder for my cookies with no tangy flavour.
I’d love any thoughts or tips. Thanks!
you can make swiss meringue with raw egg whites — just make it exactly like the cooked kind without cooking — duff goldman in fact uses this icing — i’ve made it before to use on a dummy —
re the tangy ness: you add enough vanilla?
also — there is some kind of new member delay on being able to "reply" to posts so please start a new thread to continue any discussion -- at some point all of a sudden you will be enabled to "reply" but not for a while -- maybe like 30 days — I think it might have to do with time and activity levels -- please respond by starting a new thread if you need/want to —
best to you