Meringue powder is often used to stabilise and add a crust to buttercream icing. This basically means when you touch it, the icing will not stick to your finger. Meringue powder is a fine white powder that you can buy from the baking aisle of supermarkets. It is primarily made up of sugar, salt, gum and egg whites.
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Things you need
- 750 ml (3 cups) buttercream mixture
- 30 ml (2 tbsp) meringue powder
- 15 ml (1 tbsp) water
Mix the buttercream mixture with the meringue powder.
Stir by hand for 30 to 45 seconds until you get a stiff consistency. Avoid over-mixing the icing.
Add the water to the mixture to create a stiff or crust-like consistency. Mix by hand. You can use this icing consistency for making buttercream roses or decorations.
Add 7 ml (1/2 tbsp) of water instead of the full amount for a thinner consistency. The more water you add, the thinner your icing will be. Use this consistency for creating borders, leaves, writing or just for general icing purposes.
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