Wilton "EU" Meringue Powder 113g

Product Information

My buttercream is too buttery– Yes, unlike American buttercreams, meringue buttercreams are buttery. It’s essentially sweet whipped egg whites with butter. Light and fluffy in texture but yes, it is buttery and it’s ok if you don’t like it. Upon whipping up a fresh batch of royal icing with each brand of meringue powder, I could see and feel a pretty dramatic difference. I even had my daughter (our cottage baker) stir them both to get the feel for each. Genie’s Dream is very smooth, silky and it felt heavier. Whereas Wilton felt much lighter, airier, almost foam-like and had a lot more air bubbles. Now one could argue…does texture at this stage really matter? Not so much, but given the dramatic differences between the two, I thought it was definitely worth noting. Texture winner: Kind of a toss-up, but I preferred Genie’s Dream more, given how smooth and silky it was and the absence of air bubbles. Color Saturation It is not necessary to run the mixture on high while you pour the syrup. I have always done it on medium and have had no accidents or disasters. To ensure we were able to get the most accurate results from our showdown, all other variables were exactly the same. The same royal icing recipe was used to make each batch, which you can find HERE. I then used the same bottles of ChefMaster gel coloring to color each batch. That’s right, I had an entire set of Wilton colors and an entire set of Genie’s Dream colors. Let’s not talk about how long that took…all in the name of research.

The recipe appeared in my first (now extinct) cookbook, Cookie Sensations,and of course in my second, Sugarlicious. It also appears on my collection of fun food recipes. However, you may wonder why chia seeds can be used to replace meringue powder. The answer is that when they are soaked in water, chia seeds have a gel texture, which is similar to egg whites.Soupy buttercream– 99% of FAIL ITALIAN MERINGUE BUTTERCREAMS ARE A RESULT OF ADDING BUTTER TOO EARLY!! If necessary walk away. And if you are not sure, give it 5 more minutes. And add butter only when the meringue is cooled. Yes, it happens to even the white at times. Sometimes it is one color of the whole batch and sometimes it more than one. Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl. The other critical factor I noticed was that even though the icing sets were created at the same consistency, you’ll notice the Wilton icing ended up being much flatter when set. Genie’s Dream kept its shape, fuller and puffier. This was one of the most important aspects I took away from this experiment since it really impacts the overall finished look of the cookie. I know when I’m decorating, I want the icing to hold up, keep its shape, have good puff and know that it’s not going to fall flat or spread by the time it dries. You’ll see the differences here in these photos. Genie’s Dream is on the left and Wilton is on the right in each picture.

I had a lot of fun with this experiment, and I hope our first meringue powder showdown was helpful for you! Last year, we did THIS ‘crater study’ in an effort to learn exactly how to avoid craters in royal icing. I’d love to hear your ideas on what we should test or match up next!!This sugar cookie icing is a simple recipe that every baker should know how to make. It’s commonly referred to as both royal icing and sugar cookie icing, and will definitely make an appearance this holiday season. Not sure if your baking soda is still good? Add a teaspoon of baking soda to 1/2 cup hot water. If it bubbles, it's still good! At this time you can add your gel food coloring or thin it out for flooding. I like to start by separating my icing into smaller portions for all the colors I am using, doing all of my piping work first and lastly thinning it out for filling. For piping this easy royal icing, I like to use special decorating bags, couplers (these are great if you want to switch tips when using the same icing color), and tips (I mostly use piping tip #3 and #2. #1 is the thinnest while #5 has the largest hole). To make naturally-colored, fruit-flavored meringues: Combine 1 cup + 1 tablespoon (128g) of recipe's confectioners' sugar and 1/2 cup (15g) lightly crushed freeze-dried peaches in the bowl of a food processor. Process until powdered, then whisk the mixture through a strainer to remove any lumps. Stir a tablespoon of water into the mixture, then fold half the whipped meringue into it. Place both meringues into a pastry bag fitted with a star tip, alternating the colors as you fill the bag. Pipe and bake as the recipe directs. In a large bowl with an electric hand mixer or in the bowl of a standing mixer fitted with a wire whip, place the water and meringue powder. Whip the mixture, starting on low and building up to high, until it's very fluffy and peaks form. This make take a minute or two.

Egg white powder provides the egg white part of meringue powder. You may also see it sold as dried egg whites, depending on the manufacturer. The big difference between egg white powder and meringue powder is that egg white powder is formulated to replace egg whites specifically, while meringue powder is meant to replace all of the ingredients in meringue. Meringue may include corn starch and other ingredients. What Are The Best Substitutes For Agar Powder? It’s not common to have it right at your fingertips, so what are your options?However, you should know that gelatin is made from animals, so it is not an option for those that are vegetarian. The basic sugar cookie icing recipe is white, but you can turn it into almost any color with the addition of food coloring. It’s best to use a gel food coloring, since you don’t want to add any additional liquid as that will change the consistency of the icing. My favorite gel colors to use can be found here. Hi Gaylene, SUCH a good question! I should do a post just taste testing meringue powder. I used Americolor for a long time (because they sent me a bunch for free) which I liked, and I use Wilton (because I’m cheap), but chefmaster is a good one. I also like the King Arthur meringue powder you can find at Sur la Table. https://www.surlatable.com/meringue-powdwer/PRO-2188928.html#prefn1=productType&prefv1=HardGood&q=meringue+powder&start=1

Prevent sugar crystallization– Once the sugar syrup comes to a boil – don’t shake the pot too much and work with caution. Any sugar crystal that may have formed on the sides of your pot will fall into the syrup and crystallize the syrup. Dissolve the sugar (and salt, if you're using it) in the boiling water, and cool to room temperature. This Italian buttercream made with meringue powder is similar to regular IMBC made with egg whites and yet a bit softer consistency. So you can use it just as regular IMBC. While I prefer my Stiff Buttercreamrecipe for piping flowers. And if I do pipe flowers with this buttercream, then I freeze them as soon as I make the flower. Since once frozen they hold their shape better even when thawed. Tips for Success As you may know, egg whites are highly nutritious. They contain very low calories but are a rich source of protein (1). Therefore, you can not only enjoy the original taste but also benefit from the nutrients that egg whites provide. The water will boil with lots of large bubbles and then those large bubbles will become smaller and smaller (sorry that’s the best indication I can give you because that’s how I learned and managed without a thermometer for many years).DIY ingredients are always amazing, aren’t they? Let’s see how you can make your own meringue powder right at your house. It is very easy to make. What you Need To make each color, I used 1/2 cup of royal icing with the exact same amount of gel coloring for each brand’s icing. This way, I knew we’d be able to accurately compare the color results with controlled amounts of icing and coloring. Are you struggling with meringue powder substitutes? Don’t stress yourself. There are another 10 ingredients that you can use to make your desserts. Scroll down to get your favorite replacements!