When frozen it is best thawed in the fridge overnight. Then, whip with a paddle attachment for about five minutes to restore consistency. 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. 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. 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.

When you begin to beat the powdered sugar, meringue powder, and initial ¼ cup of water, the mixture will be very clumpy, still very dry looking, and slightly yellow. 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. Add the sugar and continue to whisk over the double boiler until the sugar is dissolved (about 160 F if you have a thermometer). For thin consistency, add 1 teaspoon of water per 1 cup of icing. Use a grease-free spoon or spatula to stir the icing slowly in a figure 8 motion. Avoid beating or mixing vigorously, which will introduce more air bubbles into your icing.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. 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: Before you start dying your Royal Icing, I would recommend having a plan of what colors you will need and what consistencies you need. Mix them and let the mixture sit for 15 minutes. Whip the mixture and use it as a substitute for 2 teaspoons of meringue powder. 7. Gelatin The eggs got curdled– If you are using a homemade double boiler, make sure the water in the bottom pan does not touch the top pan. You want the steam to touch the pan, not the water. Makes sense? Also, monitor the heat or you will end up with scrambled eggs.

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. Anyway, has anybody else heard rumors like that flying around, or have managed to make your own version of Miss Meringues? I would love to get the recipe if you have! But if you are vegan or don’t want to consume eggs, you can choose between some of these substitutes that don’t contain eggs. 1. Fresh egg whites This dried product is excellent to use if you find yourself weary about consuming raw egg whites in some baked treats. Let’s learn more about what goes into meringue powder and common ways on how to use it. What is meringue powder?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. I did try an all-shortening frosting because I hear that’s really heat stable, but just couldn’t get over how terrible it tasted. You’d have to use a lot of flavoring to get it to taste normal (and even then, the texture is a little weird). For flooding, you can use a round #4 or #6 tip, depending on the project, or simply cut a small tip off the end of your decorating bag. In my recipe, I typically use approximately ½ tablespoon of Meringue powder per 1 cup of powdered sugar.

Meringue buttercream will keep at room temperature for a few hours in any weather. And, I know those who enjoy good weather are able to keep Swiss meringue buttercream out for up to 2 days. 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: Cream of tartar works as a leavening agent in baked goods, while meringue powder is made of dried egg whites and additives. It is a common ingredient in meringue and some other desserts. Therefore, you can’t use cream of tartar in place of meringue powder. What can be substituted for meringue powder in royal icing? When I mix my icing, I always start with the lightest color - which in many cases is white. I recommend getting AmeriColor Bright White dye. Though the royal icing looks white when you are done mixing it up, when decorating it will look just slightly off-white. Using white dye will give it a sharp white look!Increase the speed to high and add the maple syrup. Beat the mixture until hard peaks form. Line up a baking sheet with parchment paper or a silicone mat and spread the mixture evenly. 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. For the best results in your recipes, you can use fresh egg whites or egg white powder as a substitute for meringue powder. 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 Mix 1 tablespoon of gelatin with 3 tablespoons of warm water. Let it sit for few minutes. Whip the mixture and use it as a substitute for 2 teaspoons of meringue powder. 8. Xanthan gum