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ANicole
Forum Addict
Joined: Jul 08, 2006
Posts: 617
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 Posted:
Tue May 20, 2008 7:10 pm |
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I buy it from the cake decorating store, which is probably 100X more than it should cost. Does anyone know of a place that sells it at a reasonable price? I use it in my BC recipe.
TIA! |
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jewelykaye
Frequent Member
Joined: Feb 12, 2006
Posts: 276
Location: Spring, TX (Outside Houston)
Gallery Supporter Member
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Tue May 20, 2008 8:15 pm |
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You don't have to use meringue powder. Trust me. I learned how to make buttercream originally by making it with meringue powder. And I had the same frustration as you. Then I looked up some BC recipes on here and there are plenty that work perfectly that don't use any meringue powder.  |
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ANicole
Forum Addict
Joined: Jul 08, 2006
Posts: 617
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Tue May 20, 2008 8:19 pm |
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Jewelykaye, I totally get what you're saying. But there's no way I'm trying anything else. I LOVE my recipe. It's just that I'm a slave to the freakin meringue powder! It's like a drug at this point! Always running out, always paying top dollar, ahh!!!! |
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ziggytarheel
Frequent Member
Joined: Aug 26, 2007
Posts: 426
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Tue May 20, 2008 8:33 pm |
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Since I'm allergic to eggs, I have never tried meringue powder and I'm sure I never will. More dangerous for me than baking a cake with eggs, you know.
But, I've tried many, many wonderful crusting buttercream recipes and I think that you shouldn't be afraid to try a new one...sometime. I know how it is when you are making something special...you don't want to take a chance. But maybe sometime when you just want to make something small you could give it a go. I bet if you try a great recipe you'll be so glad you did! |
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Denise
Frequent Member
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Joined: Jul 11, 2004
Posts: 229
Location: Nederland, Texas
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Tue May 20, 2008 8:41 pm |
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I do not use meringue powder in my buttercream either! Haven't for years! |
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leannewinslow
Frequent Member
Joined: Aug 26, 2007
Posts: 335
Location: Seattle, WA
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Tue May 20, 2008 8:43 pm |
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have you tried egg white powder instead? |
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gr8yf
Junior Member
Joined: Sep 27, 2007
Posts: 76
Location: Arizona
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Tue May 20, 2008 8:44 pm |
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Any recipe useing powdered sugar will crust. I agree with Jewelykaye I stopped useing it soon after my wilton classes were complete. |
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TexasSugar
Forum SuperStar!
Joined: Sep 01, 2005
Posts: 4400
Location: East Texas
Birthday: Dec 08
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Tue May 20, 2008 8:52 pm |
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More than likely you can use your same recipe and just leave out the mp. If it is a buttercream that uses butter/crisco and powder sugar it should crust the same with out the mp. Why not give it a try on your next cake that you can play a little with. |
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jamhays
Frequent Member
Joined: Jun 17, 2006
Posts: 290
Location: Central TEXAS
Gallery Supporter Member
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Tue May 20, 2008 8:53 pm |
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I only use it on BC roses, and that's ONLY if I'm going to be doing a ton of them. If it's just a few, I don't bother. I can't even tell the difference. |
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cocobean
Frequent Member
Joined: Sep 27, 2007
Posts: 474
Location: South Jordan, Utah
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Tue May 20, 2008 8:53 pm |
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I feel your pain. I believe that any recipe with shortening or karo syrup or powdered egg whites (I found at the grocery store, called just whites) works to.  |
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Rzrback
Newbie
Joined: Feb 21, 2008
Posts: 12
Location: Arkansas
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Tue May 20, 2008 8:56 pm |
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Our WalMart sells the Wilton meringue powder for a better price than Hobby Lobby or Michaels. However, you can get it from HL or Michaels when they have their 40% off coupons and save that way too. |
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mommyle
Forum Addict
Joined: May 03, 2007
Posts: 625
Location: In the Kitchen, Calgary AB
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Tue May 20, 2008 8:56 pm |
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Well, if I went to Michaels and bought the largest can of MP, it would cost more than buying the same amount from Kitchen Kraft AND paying the shipping, AND paying in USD. But then again, I don't really have any volume to speak of, so even KK is probably more expensive than what you get. I guess I'm not really much help. Sorry. |
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famousamous
Forum Addict
Joined: May 18, 2005
Posts: 505
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Tue May 20, 2008 8:58 pm |
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Walmart is the cheapest place to get it in my area. |
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cakeconfections
Forum Addict
Joined: Jan 24, 2005
Posts: 533
Location: NW Suburb of Chicago, IL
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Tue May 20, 2008 9:02 pm |
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If you are using Meringue in a buttercream recipe that uses butter, shortening and powdered sugar, you really dont need it. If you dont use it, it will not effect your icing at all. It is kind of like a stablizier. the only time I may use meringue in my icing is when i am doing an outdoor wedding and it is hot. It helps to keep the icing from breaking down from the heat. |
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cakeconfections
Forum Addict
Joined: Jan 24, 2005
Posts: 533
Location: NW Suburb of Chicago, IL
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Tue May 20, 2008 9:02 pm |
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If you are using Meringue in a buttercream recipe that uses butter, shortening and powdered sugar, you really dont need it. If you dont use it, it will not effect your icing at all. It is kind of like a stablizier. the only time I may use meringue in my icing is when i am doing an outdoor wedding and it is hot. It helps to keep the icing from breaking down from the heat. |
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