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 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. 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? After I cranked up the heat on these cakes, the all-butter buttercream frosted cake melted into soup:

Gelatin is a product made from the collagen found inside the bones, connective tissues, and skin of pigs, cattle, and other animals. So, if you are vegan or vegetarian, this is not the right product you can use as a substitute for meringue powder in your recipes. You can keep royal icing made with meringue powder at room temperature for up to 1 week (note: if you use real eggs for your icing, it will keep for much less than 1 week). You can keep it in the piping bag, sealed in an airtight container or Ziploc bag. If you are keeping the icing directly in a container, put a piece of plastic wrap over the top, and then seal with a lid. When you want to use the icing again, make sure to re-mix or if it is in a piping bag, massage the bag to combine. If you do not do this, the water will separate and it will not work well for decorating. Bake it for two hours or until it is dry, turn off the heat, and leave it in the oven overnight. Break the meringue into chunks and ground them into powder. You can store your meringue powder in a jar in the refrigerator. Where do I find meringue powder in the grocery store? My buttercream is greasy– When whipping the warm eggs, start on medium and move to high speed. Let the meringue whip to stiff peaks. Because, if not, they will lose volume when you add butter giving you a very greasy buttercream.My buttercream is grainy– Be patient and give the eggs and sugar time to dissolve on medium-low heat. Because, if you crank up the heat you will have sweet scrambled eggs, and also end up with a grainy buttercream since the sugar is not dissolved. Hi I have a question does this recipe for the butter cream get hard once the cake is done and decorated after it comes out of the refrigerator?

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. Should I throw my buttercream – NO!! This one breaks my heart every single time. If you think it did not work – don’t throw the buttercream – place it in the fridge and send me a comment below. And I may be able to help you fix it. The cake with the half vegan butter and half shortening got a huge air bubble in the frosting that started to melt:

I like using gel paste food coloring. AmeriColor is my favorite brand, but Wilton, as well as Sunny Side Up Bakery (Hobby Lobby), also work great! Just make sure whatever food coloring you use is water-based. Oil-based coloring will ruin the royal icing.