Cake Decorating Community - Cakes We Bake

I have a friend who's son is allergic to eggs and she wants me to do a cake for his birthday.  I'm not worried about the cake because she has something I can use in place of the egg.  What I'm worried about is my icing.  I use meringue powder in my icing but I know it has egg whites in it so I can't use it. I don't even know what it is used for I just know that it's in my recipes.  Will this change the taste, texture, etc. of my icing if I don't use it? If so, is there something I can use in place of it? Also, what exactly is the powder for?

 

Thanks for your help. 

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I use either stabilized whipped cream icing, cream icing or high humidity icing neither requires eggs
I've made the Wilton BC recipe with and without meringue powder.  I couldn't tell the difference.   I've switched to Sharon Zambito's recipe which does not call for any meringue powder.  Take a look around at different recipes, not every recipe has it. 

Here is Serious Cakes' buttercream recipe.  It's excellent and contains NO meringue powder.

 

http://www.cakeswebake.com/forum/topics/serious-cakes-buttercream

Meringue powder seems to be a big mystery.  Some say it helps to keep dark colors from bleeding onto lighter colors.  Some say it does different things like help with crusting.   Some say it doesn't make a difference.  I have used it in some batches and not in others and can't tell a difference (they weren't side by side testing though.)  If you have a recipe you really like, make a half batch without the powder and see if you like it or not before you start trying new recipes.

Hi there,

 

I've used the Wilton's BC icing without merigune powder and it tastes almost the same.  I have noticed that the BC doesn't crust as much as it did with the powder in it.

 

Btw: Can you share the eggless cake receipe that you will use? And what are you using instead of the egg as a replacement?

 

Thanks!!

The Serious Cakes recipe crusts very well and it does not contain meringue powder.

Thank you for your responses.  I may just leave it out and see what happens.  I have until the end of February so I will look at other recipes and see if I find one I like. 

@Kathy Kmonk-that recipe sounds good. My only problem is I like to use recipes that I don't have to refrigerate if possible.

@Meera-I will post the recipe and the egg replacement ingredient after I taste it first.  I want to make sure it's good enough to pass on to others. :) I'm not sure what the ingredient is called. She will give it to me when it comes closer to time for the cake.

 

I will keep everyone updated on how it turns out.

Thanks Carisa!! :)
Carisa, that recipe does not require refrigeration.

Carisa Doigg said:

Thank you for your responses.  I may just leave it out and see what happens.  I have until the end of February so I will look at other recipes and see if I find one I like. 

@Kathy Kmonk-that recipe sounds good. My only problem is I like to use recipes that I don't have to refrigerate if possible.

@Meera-I will post the recipe and the egg replacement ingredient after I taste it first.  I want to make sure it's good enough to pass on to others. :) I'm not sure what the ingredient is called. She will give it to me when it comes closer to time for the cake.

 

I will keep everyone updated on how it turns out.

maybe use another recipe just for that one cake?  just a thought. 

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