Butter cream Icing

[Snoggi]

This is an really good working Butter cream icing from Wilton (I`m Wilton Instructor in the USA).

450g powdered sugar
1 cup Shortening (Crisco)
1 tsp. Vanille Extract
1/4 cup water
1/4 tsp. salt
2 Tbsp. Meringue Powder

Place all Ingridients in the bowl and mix it 3-4min/ level 3.
You can add some color in it.

[Cuilidh]

Are you able to describe what meringue powder is to the Australian contingent?  I haven't heard of it before and, I suspect, a lot of others on here possibly haven't either.  It's so frustrating when one product is known by one name in one country and by an entirely different name in another country.

[cookie1]

This looks interesting Snoggi. I am wondering what the meringue powder is too please?

[judydawn]

I would think it is powdered egg white - you see it in shops in that egg shaped container for pavlova making. Is that right Snoggi?

[maddy]

It looks like this



I have some, but haven't used it yet.  It's used as an egg replacement, Adds body to royal icing, meringue, boiled icing and  stabilizes buttercream. Replaces egg white in many recipes.
I did originally buy it for piping roses with buttercream.

[Cuilidh]

That's great everyone, thanks for the help.  It's a type of product I've never used before so that is why I was so bewildered - this just shows how the forum members and TMX encourages us to try all sorts of recipes and ingredients we've never dreamed of using before.

Basically, if you can get it Maddy, seeing as we are both in Victoria, I should be able to get it as well.

[Lellyj]

I found this information about meringue powder on the Taste.com forum

American eggs are rife with salmonella, so it's recommended that raw eggs not be consumed.

Meringue powder is an integral part of recipes like Eggnog, Royal Icing, meringues, some types of buttercreams especially American buttercream, where raw eggs would normnally be used. Wilton Meringue powder is a big player in the marketplace. You can get it here, but $$$

In Australia, you can use "Pavlova Magic" or buy powdered egg white from catering or cake decorating suppliers like CakeArt in Brisbane as a substitute .. I find it is easier to use an original recipe that uses raw egg rather than trying to use a substitute that may not produce a satisfactory product.

Just posted this as I thought it might be helpful to someone!

[jomarko]

Sorry I'm new to the TMX world but when it says shortening -crisco is that oil? Or copha? Thanks

[Meagan]

I wonder if you could use egg replacer??

[judydawn]

Sorry I'm new to the TMX world but when it says shortening -crisco is that oil? Or copha? Thanks

I found this on the net Jo, it will explain crisco.