Cake decorating Peas...a question.

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Posted 11/14/2012 by mcm_momma in NSBR Board
 

mcm_momma
PeaNut

PeaNut 166,101
September 2004
Posts: 146
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Loc: Glasgow, KY

Posted: 11/14/2012 7:39:23 PM
My DD 12 is taking the Wilton Decorating Basics class. She is making her frosting for the second class tomorrow night. Her instructor recommended they add meringue powder to help it form a crust. We purchased meringue powder at the store where she is taking the class, but discovered tonight that the seal on the jar was already broken. So I don't feel safe using it in her frosting.

Google taught me that meringue powder is just a replacement for meringue, but what I can't find is how much meringue to use in her frosting. She has to make 5 cups of frosting...any ideas on how much meringue we should put in it?



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Cake Diva
Cake-a-licous!

PeaNut 90,802
June 2003
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Loc: Fergus, Ontario

Posted: 11/14/2012 7:43:50 PM
Meringue powder is a substitute for egg whites...

I don't normally use the Wilton icing recipe - but when I took Wilton 1, I don't recall using any meringue powder at all. We used this recipe:

wilton buttercream recipe

It crusted just fine without the addition of the meringue powder!


Kellie

Mom to Julia (18), Hannah (16) & Jonathan (12)

the pea formerly known as 2Gals!



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scraps_of_time
AncestralPea

PeaNut 196,615
March 2005
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Loc: in front of my computer - where else would I be?

Posted: 11/14/2012 7:44:28 PM
Meringue powder is pasteurized. I wouldn't use raw eggs in icing.




Rhonda

pennyring
Thrift Ninja

PeaNut 226,011
October 2005
Posts: 23,312
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Loc: Rite Aid

Posted: 11/14/2012 7:46:42 PM
Our instructor told us the meringue was optional. I wouldn't worry about it.

(I bought it, but I think it's really no big deal either way.)




peaname
AncestralPea

PeaNut 510,579
June 2011
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Loc: The Land of Steady Habits

Posted: 11/14/2012 7:47:56 PM
Wilton likes to sell Wilton products. I've never had a problem with their buttercream recipe crusting and I don't add meringue.


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cmpeter
PEAceful Pea

PeaNut 14,521
April 2001
Posts: 37,572
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Loc: Washington State

Posted: 11/14/2012 7:50:02 PM
I used to teach Wilton classes. We didn't worry about icing crusting in Course 1. I think she would be fine making the icing without any meringue powder.

I can't remember what specifically we worked on in the second class, can you tell from her booklet? Knowing what they'll be doing in class would be helpful...we could tell you.


Cindi

mcm_momma
PeaNut

PeaNut 166,101
September 2004
Posts: 146
Layouts: 1
Loc: Glasgow, KY

Posted: 11/14/2012 7:52:09 PM
Thanks for the replies!! I know nothing about cake decorating so it's nice to have experts to turn to for advice.

We are going to leave it out and take our chances. LOL

Now I'm wondering what else of the stuff that was suggested we buy is not really necessary???
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mcm_momma
PeaNut

PeaNut 166,101
September 2004
Posts: 146
Layouts: 1
Loc: Glasgow, KY

Posted: 11/14/2012 8:00:57 PM
Cmpeter, the booklet shows them working on bag position and pressure control, curves and zig zags, and dimensional decorating. The instructor said that they would be decorating a whole cake this week.
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cmpeter
PEAceful Pea

PeaNut 14,521
April 2001
Posts: 37,572
Layouts: 31
Loc: Washington State

Posted: 11/14/2012 8:33:09 PM
You don't need it for that. I like to use it if I am making elements (flowers for example) that I will make off the cake and then move onto the cake. I also use it when I flood and frost sugar cookies because I don't like royal icing.


Cindi
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