Egg allergy

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Permalink Reply by Platinum Lady Cakes on January 10, 2011 at 12:36pm

I use either stabilized whipped cream icing, cream icing or high humidity icing neither requires eggs

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Permalink Reply by Deah on January 10, 2011 at 1:25pm

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. 

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Permalink Reply by Kathy Kmonk on January 10, 2011 at 5:51pm

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

 

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

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Permalink Reply by denette lynch on January 11, 2011 at 12:03am

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.

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Permalink Reply by Mizztry on January 11, 2011 at 9:10am

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!!

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Permalink Reply by Kathy Kmonk on January 11, 2011 at 12:53pm

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

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Permalink Reply by Carisa Doigg on January 12, 2011 at 11:17am

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.

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Permalink Reply by Mizztry on January 12, 2011 at 12:03pm

Thanks Carisa!! :)

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Permalink Reply by Kathy Kmonk on January 18, 2011 at 1:19pm

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.

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Permalink Reply by Diane Elizabeth Dorsey on February 10, 2011 at 8:11pm

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

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