Hello. I am using the meringue powder to make mushrooms for my Christmas log cake. The recipe does not call for sugar. Do I add the sugar to the powder to accomplish the meringue mushrooms?
I have used it several times and find it so fascinating how it all comes together to make perfect meringues every time! Although i do find myself to still use egg whites more often than not because I have them on hand all the time ☺️
this was an awesome video thank you for posting it it was exactly what i needed to see, this merengue powder has always seemed super hard to do so i've always bought premade im glad to see how simple and effective it could be just making it at home. thank you so much for that.
To be honest I am not quite sure...I haven't tried it myself. I assume you could because the job of the lemon juice is to add acid to the icing which helps stabilize the egg whites. So I would say if you have lime juice on hand it would work. Give it a go and let me know! : )
Your comment almost made me CRY. 😭 I'm still fairly new to RU-vid, but hopefully I can continue to grow and make more and more videos you'll love. Thank you SO MUCH for the encouragement and the compliment 💞
Hi Brittnee, can I use egg white powder instead of meringue powder (that’s the only thing I have)? If so, how much do I need? Also, I want to add flavor into the icing, so is it okay to use a small amount of flavor extract? Thank you very much ❤
@@tellinglittle8437 It will be a bit of an experiment since they are not exactly the same thing. Try looking up a recipe specifically for egg white powder...they'll be similar for sure but that might get you a bit closer. I'm sorry I can't say for sure because I've never done it myself. I also have a video for an egg white recipe on my channel if you want to look at that too! :)
Thank you for this video, my question is will it thin out using coloring? and how long will it last after making ahead of time? I want to make it then take it to a function for others to decorate cookies but im not sure how it will hold up if I make it ahead of time and will it dry hard enough to stack or package the cookies after words.
Sure! Rather than using a liquid food color use gel, it will go farther without thinning it out. It will hold up well to make ahead of time, but i'd recommend using it the same day and just put it in an air tight container. And then, once the cookies are decorated it'll take probably an hour to dry enough to carefully package without ruining them. I wouldn't stack them until they've sat for longer though! Hope that helps!
Mmm no it doesn't create air bubbles at all probably because of the heaviness of the sugar. But I use the whisk because you actually want to whip the mixture, similar to egg whites to give it structure. If you just used a paddle then it would just mostly be mixing and you may not get it as stiff like you'd need!
plz can u tell me which suger I use? normal suger or Icing suger. i means icing have cornstarch so that I use? because I use normal suger that few time later it's stiffness gone. plz tell me.
To be honest I have never used or heard of egg white powder, but online it seems to say that they aren't the same. It looks like meringue powder has more ingredients in it like corn starch and other things that may be missing from egg white powder.
In this case not really 😕 because you really need to whip it thick which is what makes it stable. You can use a hand mixer though if you don’t have standing 🙂
It depends on what you mean by cover the cake. You probably don't want to frost a whole cake with it because royal icing dries HARD. I would only use it for decorations or accents. If you are looking for a delicious frosting to use on a whole cake I would definitely go with buttercream or a stabilized whipped cream frosting. Those are delicious and smooth. My video this upcoming Thursday is about stabilizing whipped cream, if you are interested. 😃
Well, yes you definitely CAN! If I had a buttercream cake and didn't like ganache then I would probably use either white chocolate or royal icing. Both will dry hard, but chocolate tastes better to eat. If I used royal icing I would just simply pick it off and eat the cake! Hope that helps!
Well, when I sift usually towards the end there can be chunks that you push through with your fingers, but then that breaks them up into smaller pieces enough to get through the sifter!
Hello again thanks for sharing bake my fruit cake and then they are to icing my cake mail it off to my daughter she got it and send me a picture and all the Iceland came off I don't know what went wrong could you give me a respond
Exactly! You've got to make sure you whip it long enough for the egg white proteins to unfold and build a nice structure! Otherwise, no matter what consistency you start with it won't last and it'll just become a runny glaze! Once you have your structure you can add more water to get a thinner consistency for flooding cookies or making drips!
Not that I know of, I mean maybe you can, but it’s a product that is just easier to buy. If you don’t want to you can also use egg whites, I have a video recipe for that as well if you search my channel 🙂
I'd say you can keep it in the fridge for up to a week at most, but it won't work as well as when fresh. If I'm piping designs I always use it fresh because it will look better. If I'm using it to glue elements together I'll keep it for a couple days in the fridge and rewhip before use.
@@leonejacob1495 Are you planning to pipe decorations onto your cupcakes with it? Or do you plan to pipe this onto your cupcakes as frosting? Royal icing dries hard and is generally only used for decorations. I wouldn't use this on cupcakes, I would use buttercream. :)
You will need to store it in an airtight container otherwise it will try out. And before using you’ll want to whip it again to give it more body. I usually use mine within a couple days so I’m not sure on the limit, but it’s better when made fresh!
