What does meringue powder do in butter cream icing?
I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for buttercream and like icings call for the addition of meringue powder. Other icing recipes that I've found online seem to be split as to the use of meringue powder. I've made many buttercreams in the past and have never used it before, and haven't been aware of any specific shortcomings.
What is it that meringue powder does to the icing? I've heard that it will cause the icing to "crust". How is this advantageous, and what am I missing by not using it?
Also, given that meringue powder is essentially egg whites, will using it in shortening-based buttercreams that otherwise would not require refrigeration make my icing require refrigeration?
Best Answer
The crusting is important so that any flowers or other intricate decorations will fix their shape and not slump when left out in warmer temperatures. (you don't want to refrigerate iced cakes, as when you remove them from the fridge, you'll get condensation). An icing that crusts quickly means that you can use an icing that's not quite as stiff for your decorations, and after a few hours of decorating, you'll come to appreciate that minor difference.
The crust is also a benefit when trying to get a perfectly smooth cake.
Some other recipes will crust over time, and the recipe that I got from one of my instructors uses more powdered sugar and cream of tartar, but no merangue powder. I suspect it's the starch in the powdered sugar that ensures that it still crusts up.
As for shelf life ... I'm not 100% sure. I believe that the eggwhites have been pasteurized, and I've made flowers, let them dry out, then kept them stored for months at a time ... but I can't remember if those were made with merengue powder or not. I suspect that some batches were.
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What does meringue powder do to buttercream?
Adding it to your frosting will prevent drooping, which is useful for treats sitting out at room temperature. Here are a few tasty frosting recipes using meringue powder: Snow White Buttercream Frosting.What does meringue powder do for icing?
Meringue powder takes the place of raw egg whites, which is found in traditional royal icing recipes. Both create a very sturdy and stable icing that hardens quickly on top of cookies. Meringue powder, while containing eggs, eliminates the need for raw fresh eggs, but still provides the EXACT same consistency.Can I use meringue powder to stiffen buttercream?
Now, while we are waiting for the buttercream to be finished, let's talk about meringue powder. I have found that adding the meringue powder to my buttercream helps stabilize it and makes for a melt-in-your-mouth texture.Does meringue powder change the flavor?
It doesn't alter the taste. Definitely great for making flowers and icing your cakes. It does dry and form a crust sealing in the moisture of your cake. Makes smoothing much easier.Meringue Powder 101 | Wilton
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Answer 2
According to the packaging from the Wilton brand royal and meringue frostings, the shelf life can be for up to three months if kept in a cool dry place in a sealed/air tight container. The egg products are labeled as pasturized. (I think the FDA requires whole protein products to be pasturized to be sold to the public, but I cant swear to it).
Answer 3
I've used the wilton merengue powder in my icing for years. It doesn't alter the taste. Definitely great for making flowers and icing your cakes. It does dry and form a crust sealing in the moisture of your cake. Makes smoothing much easier. I also use the royal icing recipe with the merengue powder. Gets harder than a rock. The only thing I'm not sure of is the shelf life of the frostings.
Answer 4
I use merengue powder in my buttercream frosting during the summer. It's good for high humidity. Your frosting doesn't melt as fast and it's light.
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