Posted 20 hours ago

Wilton Meringue Powder

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My buttercream is too buttery– Yes, unlike American buttercreams, meringue buttercreams are buttery. Since it’s essentially sweet whipped egg whites with butter. Light and fluffy in texture, and yet, it is buttery and it’s ok if you don’t like it.

Meringue powder– Quite simply we are replacing egg whites with egg white powder. You can buy meringue powder at most cake decorating stores. And yet, meringue powder can be expensive while egg white powder is more affordable. The good news is that you can also make meringue powder at home – I have given you the recipe above. This substitute is suitable for vegetarians, vegans, and people allergic to eggs. One tablespoon of agar mixed with one tablespoon water is the amount you can use as a substitute for 2 teaspoons of meringue powder 5. Chia seeds Heat the oven to 200 degrees. Add the egg whites and cream of tartar in a bowl and beat them on medium speed until soft peaks form.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. Flavoring– Vanilla is always my first flavor of choice. And yet, you can add any other flavoring that you need for the day.

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:The half butter and half shortening frosted cake looked pretty good after one hour but this is after two hours out in the direct sun + hair dryer: My buttercream is grainy– Be patient and give the eggs and sugar time to dissolve on medium-low heat. Because, if you crank up the heat you will have sweet scrambled eggs, and also end up with a grainy buttercream since the sugar is not dissolved. 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.

I haven’t finished decorating my cake yet so obviously it hasn’t been through the stability test yet, but the buttercream has been out of the fridge for the last 4 hours (covered with cling film) and the consistency hasn’t altered in the slightest like others have done in the same conditions!! Continue to add water, a little at a time. I typically add 1 tablespoon at a time (only up to about 2-3 tablespoons). If you're not sure, always add less water than you think. It is easy to add more water, but more of a pain to fix if you make the royal icing too thin.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.

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