Wilton Meringue Powder

Product Information

Prepared as is, our royal icing recipe will result in stiff consistency icing. If you need stiffer icing, prepare the royal icing recipe with 1 tablespoon less water. Unlike buttercream or cream cheese frosting, royal icing should not be refrigerated or frozen. The cold moisture in the refrigerator could break down the icing. 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. Actiwhite® Meringue Mix is a powdered product, manufactured from treated fresh hen egg white, for the production of top quality meringues.

In a large bowl, combine meringue powder, water, vanilla and 3 tablespoons plus 1 teaspoon of the sugar. 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. Royal icing can be prepared to stiff, medium or thin consistency, all by adjusting the water or sugar content.I live in the UK so heat and humidity isn’t generally a problem, however central heating and warm houses can be. Add 1-2 tablespoons of water (one at a time) and continue beating on low for another 30-60 seconds. The mixture will start to moisten and large clumps will form and it will appear slightly yellow. It should be treated like butter. And if left out in high temperature or humidity it will melt just like butter. To prevent your decorating tips from getting clogged, wrap the tip of the bag in a damp paper towel when not in use.

Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color. Add 2 tablespoons of water to 1 teaspoon chia seeds. Soak them for a few minutes. Then, whip the mixture and use it as a substitute for 2 teaspoons of meringue powder. 6. Flaxseeds Meringue powder consists of dried egg whites and is used in many recipes as a substitute for fresh egg whites. Some of the recipes where meringue powder is used are angel food cake, frostings, meringue, and royal icing. The cake with the half vegan butter and half shortening got a huge air bubble in the frosting that started to melt:On its own, royal icing has a sweet, vanilla flavor. This comes from the confectioners’ sugar and the meringue powder. If you want to brighten up the flavor a bit, you can add your favorite non-oil based flavoring, such as almond or orange extract.

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. Dissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely, then add to 4 (or 6) cups buttercream. Although it was a first for me, it got me thinking about so many of you who live in hot and humid climates. I’ve even gotten questions over the years from said people wondering how to make their buttercream more heat stable. The fact of the matter is, the butter in buttercream frosting starts to break down when it’s in an environment that’s above 82 degrees, and vegan butter has an even lower melting point. So, I thought I’d do some experimenting on how to add stability to your buttercream (both vegan and non) for those hot and humid days while keeping your frosting nice and tasty. To be on the even safer side, use a spray bottle! This will help to control how much water you add at a time.Pro Tip: I also add a small amount of clear vanilla extract for a little flavor. I also add a touch of corn syrup to help the icing dry shiny! Both the vanilla extract and the corn syrup are optional and not necessary for this recipe. Confectioners Sugar Butter– I like using unsalted butter. And yet, if salted butter is all you have, go ahead and use it. I tried, and it still works. 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

This Summer, something happened to me that has never happened before (to my knowledge at least): one of my cakes melted in the outdoor heat. I made a birthday cake for a dear friend’s daughter – my vegan vanilla cake with vegan vanilla buttercream. The party was outdoors and the temperature was around 85 degrees. I refrigerated the cake up until I needed to drive it to the party, thinking that would be enough to preserve it for a few hours. But about an hour after the cake was displayed, the thing started melting (along with my heart). Thankfully, these were the kind of friends who were able to laugh about it with me as it all fell apart.Here’s a before and after: Whisk the meringue powder into the powdered sugar. Then, with the mixer on low, add the meringue/powdered sugar mixture one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 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. 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.

How To Make Meringue Cookies and Topping with Meringue Powder

For the best results in your recipes, you can use fresh egg whites or egg white powder as a substitute for meringue powder. I do not like to add more than ¼ cup + 3 tablespoons of water to the icing. Once I add that much water, if the royal icing is still clumpy, I will add teaspoons of water at a time. Less is more!