Wilton Meringue Powder

Product Information

Always make sure your mixing bowl and whisk is cleaned and grease free. Since any fat in the bowl will not beat your eggs stiff. My practice – I rewash the clean bowl and whisk with warm water and soap. Wipe it with a clean kitchen towel. And take a paper hand towel, add a drop of vinegar to it, and wipe the inside of your bowl and whisk with this vinegar towel. Anyway, has anybody else heard rumors like that flying around, or have managed to make your own version of Miss Meringues? I would love to get the recipe if you have! Royal Icing can be mixed with either a stand mixer or a hand mixer. If I am making one batch or less, I typically use my hand mixer (I am way too lazy to drag my stand mixer up from the basement for a little bit of icing!). But when I do larger batches, the stand mixer is much more efficient and worth the effort. I like using gel paste food coloring. AmeriColor is my favorite brand, but Wilton, as well as Sunny Side Up Bakery (Hobby Lobby), also work great! Just make sure whatever food coloring you use is water-based. Oil-based coloring will ruin the royal icing.

These seeds contain mucilaginous substances in their outer layer which swells when exposed to liquid and forms a gel-like texture. If you want to use flax seeds as a substitute for meringue powder ground 1 tablespoon flax seeds and add 3 tablespoons of water. I live in the UK so heat and humidity isn’t generally a problem, however central heating and warm houses can be. Add lemon juice or cream of tartar to stabilize the whole mixture and prevent it from collapsing. One egg white can be used as a substitute for two tablespoons of meringue powder. 2. Egg white powder

Some projects will instruct you to thin your icing to a count of 10 or 20. This is a simple test to make sure your icing is the correct consistency for flooding.

Over the course of the two hours I had the cakes in the sun, none of them completely melted, which was kind of disappointing because I wanted things to be more dramatic. The day just wasn’t hot enough. So in the end, I had to break out the hair dryer to see what would happen with more heat applied. Please Note: Customised or personalised items are excluded from the regulations and cannot be returned. Due to food safety concerns, ready-made cakes are not subject to return unless considered faulty or not fit for purpose. Flavoring– Vanilla is always my first flavor of choice. And yet, you can add any other flavoring that you need for the day. After I cranked up the heat on these cakes, the all-butter buttercream frosted cake melted into soup: Mix equal amounts of agar powder and water and bring it to a boil for about five minutes. When the mixture is set, whip it and use it as a substitute for meringue powder.When you begin to beat the powdered sugar, meringue powder, and initial ¼ cup of water, the mixture will be very clumpy, still very dry looking, and slightly yellow. Meringue powder has added sweeteners and stabilizers. So, if you are using egg white powder as its substitute you will have to add them into the mixture for a better final product. Use egg white powder in1:1 ratio with meringue powder. 3. Aquafaba For easy outlining, we suggest using a round #3 or #4 tip. This tip size gives you better control without putting too much stress on the decorating bag. Fine lines and detailing can be piped with a thin round #1 or #2 tip. You can keep royal icing made with meringue powder at room temperature for up to 1 week (note: if you use real eggs for your icing, it will keep for much less than 1 week). You can keep it in the piping bag, sealed in an airtight container or Ziploc bag. If you are keeping the icing directly in a container, put a piece of plastic wrap over the top, and then seal with a lid. When you want to use the icing again, make sure to re-mix or if it is in a piping bag, massage the bag to combine. If you do not do this, the water will separate and it will not work well for decorating.