I forgot to add the meringue. How will it affect the icing?
2007-09-21 17:16:47 · 5 answers · asked by Going Crazy 5 in Food & Drink ➔ Cooking & Recipes
As a professional cake decorator, I can tell you that the merinque is just a stabilizer, and it really does help when you live in a humid area or during the summer when it is hot. It will help keep the icing from becoming soft and sliding off your cake.
If you are serving the cake indoors in an air conditioned room, or outdoors in cooler weather, you should be ok.
However, I have used a teaspoon of corn starch or cake flour before instead of the merinque, (only as a substitute during a hot day when I ran out of of merinque) and it was ok, but I didn't really like doing it because I wasn't sure if it would work as well as the merinque. It worked, but I would stick with the merinque. Just my opinion.
Good Luck. Email me if you need any help.
2007-09-22 03:35:07 · answer #1 · answered by KrazyKakes 2 · 0⤊ 0⤋
I have made butter cream icing for cake decorating, and never used meringue. It turned out excellent.
2007-09-22 00:52:54 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Meringue is used as a stablizer and isn't necessary to the success of the butter cream. If you don't have major temperature fluctuations once the icing is used.
2007-09-22 00:39:17 · answer #3 · answered by knittinmama 7 · 0⤊ 0⤋
The meringue is a stabilizer and a bulking agent... you may end up with less, and it will melt very easily.
If you live somewhere very hot like I do, just be very, very careful.
2007-09-22 01:24:03 · answer #4 · answered by Chef J 4 · 0⤊ 0⤋
it will not be thick enough to ice the cake or to male roses and things like that. i guess that means you will have to eat it. enjoy!!!
2007-09-22 21:20:34 · answer #5 · answered by Anonymous · 0⤊ 0⤋