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!

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!! The best substitutes for meringue powder in royal icing include fresh egg whites. Or egg white powder mixed with confectioners’ sugar and lemon juice. Can I use cornstarch instead of meringue powder?Hi Jenny! Excited for you to try this recipe! If you want to alter the flavor, you can start with any of my buttercream recipes (or any American buttercream recipe) and substitute half of the butter with high ratio shortening + add 1 Tbsp meringue powder. So for example, for a chocolate flavored buttercream, start with my chocolate buttercream recipe ( https://sugarandsparrow.com/chocolate-buttercream-recipe/) and instead of 1 Cup of butter use 1/2 Cup butter + 1/2 Cup shortening and add 1 Tbsp meringue powder in with the dry ingredients. You can use the same alterations with the coffee buttercream in this recipe: https://sugarandsparrow.com/peppermint-mocha-cake-recipe/ For my experiment, I created four mini cakes and frosted them each with different frostings using my favorite vanilla buttercream recipe as a base: There are a few downsides to meringue powder. Not all additives completely dissolve in water. So you may get a slightly grainy texture. On top of that, it doesn’t create billowy and robust foam compared to using fresh egg whites as the drying process weakens its bonding and foaming capability.

Start by scooping out a portion of the royal icing from the large bowl into a smaller bowl. Add just a few drops of food coloring of your lightest color and mix. In Actiwhite®, the moisture attracting protein has been eliminated, therefore helping to ensure that the end product: I live in Barbados and it’s extremely hot here sometimes and everytime I try to frost cakes, it’s melts aways. I’m looking forward to trying your recipe.

The cake with the half vegan butter and half shortening got a huge air bubble in the frosting that started to melt: 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. 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 a light meringue, add half the sugar, whip on high speed to full volume and fold in the remaining sugar.

It should be treated like butter. And if left out in high temperature or humidity it will melt just like butter. Before you start dying your Royal Icing, I would recommend having a plan of what colors you will need and what consistencies you need.

In this basic Royal Icing Recipe, I only use 3 main ingredients - Confectioners Sugar, Meringue Powder, and Water. Though there are many different alternatives for meringue powder (such as egg whites or egg white powder), I prefer meringue powder because it is more stable and consistent. The best way to customize your royal icing is with color! Royal icing can be colored just like buttercream, with icing colors or Color Right Concentrated Food Coloring. Avoid using powdered or watery food coloring, as these can affect the consistency of your icing.

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. In many cases, you can use the same small mixing bowl (for example if you first do white, then pink, then red) and you will save yourself a lot of dishes! How to Store Royal IcingPerfect! It was taken to a restaurant and was kept in the kitchen there until the end of the meal! The buttercream did not even break a sweat Can I put the iced cakes into the fridge overnight and have no effect on the frosting when it sits out?