Wilton Meringue Powder Egg White Substitute, 8 oz.

I am relatively new to using Meringue Powder, but have been decorating cookies using it for a few weeks. I purchased a small, 4 oz container at my local retailer and jumped right in making Royal Icing. It was so simple! The product meets my expectations. I use a lot of Royal Icing and decided to purchase a bigger container to use, not only on my cookies, but as a topping on my cupcake bathbombs. If you are looking for an excellent product, that's easy to use, this is definitely it! Since pasturized egg whites, which can be substituted for Meringue Powder, are hard to find, like it is in my area, then this is definitely the way to go! I have used a lot of Wilton products over the years and this is by far, one of my favorites. If you love decorating and are looking for the perfect Royal Icing, then I highly recommend that you purchase this. I will definitely be purchasing more. Shipping was SUPER fast & just in time to finish my Christmas goodies! *I paid full price, received no discount or incentives, for my personal use and review of this product. I rely on other reviews when buying items and I hope this review is helpful to someone else.* If you're on the fence about this product, just purchase it! You will not be disappointed!

I used this to stabilize an all butter (AKA American Buttercream) buttercream frosting. Doing this allows you to keep the cake @ room temperature for longer periods of time, as refrigerated buttercreams will harden & need to set out before serving, (unless the cold density when used in multiple layers doesn’t bother you). It worked perfectly! It also made it easier to decorate w/the buttercream, as it helped give it more of a shortening buttercream consistency w/out the sacrifice of taste & texture that sometimes yields. The measurement for use w/a 100% butter buttercream is 1 tblspn of this powder to every POUND of powdered sugar used in the buttercream recipe. I creamed my butter first, sifted the meringue powder w/the powdered (confectioners) sugar & added/mixed the sugar as directed for my chocolate buttercream recipe. I was able to spend about 45 minutes frosting & decorating a 3 layer cake w/out my buttercream being compromised. It made the frosting easy to spread (no cake tearing or crumbing) & the cake was able to be displayed for the entire birthday celebration w/out issue. The meringue powder is very fine, so doesn’t make a grainy texture. The vanilla flavor is light. The powder is undetectable. I will never make an American Buttercream w/out this meringue powder again. It should be extremely helpful for our very hot CA springs & summers! If you’ve been looking for an alternative to using shortening for stabilizing your buttercreams, this is it!

I love using this for royal icing instead of egg whites. Works well, doesn’t add a weird taste, and super easy to use!

Amazing product!

I had a great recipe for a honeydew sorbet using meringue powder. I guess it stabilizes the ice crystals so it is a bit smoother. I only used 2 tsp but it def. worked I don't think I'll buy it again though. Has a lot of chemicals in it. Would rather just get powdered egg whites....

Most meringue powders don’t have any flavor but this one has a vanilla flavor to it. So flavor is great, and made very consistent results. A great recipe is to put in electric mixing bowl/paddle attachment: 1 lb sifted powdered sugar, 5 Tbs meringue powder. Then fill a measuring cup with food coloring gel, any flavoring, then the rest water, to just under the 1/2 c mark. Start the mixer & slowly pour in the liquid until you have a mixture that takes at least 8 seconds to reincorporate when you run a knife through it. Add more sifted powdered sugar if too thin. Water a few drops at a time if too thick. Pipe edges of cookies first then flood. Every 2 cookies, smooth the tops and add decorations.

I got this Meringue Powder to make sugar skulls. I've never made them before, but I've read that the choice of meringue powder makes a big difference. I was running out of time, and I didn't want to spend the extra money on the specific Mexican brand that the recipes recommended, so I went with Wilton's. Long story, short: sugar skulls turned out great, although a little rough/gritty compared to ones I've seen in Mexican homes, but that is more likely from the grain of sugar used, and not the Meringue Powder. Finer sugar = better resolution from the mold and less grit. The meringue is used to hold them together in their shape, and it did that job really well! It actually took a lot more effort to break them when I tried. Wilton Meringue Powder worked so well I put a little bit in my whoopie pie filling. I like my filling light and fluffy, similar to what's used in a cream-filled doughnut or those famous cakes that supposedly will survive a nuclear apocalypse. The meringue powder made my filling very light and fluffy. It took away the straight sugar and shortening flavor that often occurs with such fillings. It also kept the shortening from separating from the sugars and breaking down quickly, as normally happens when you let the whoopie pies, etc, sit out in ambient temperatures for some time.

I used this to make royal icing! Works great, I will definitely be buying more in the future! WOW! I have never used meringue powder before! I have been a butter cream frosting girl my whole life. So I am new to this whole royal icing world. However I found a recipe online and it called for meringue powder. I wasn't sure to buy this in stores so I decided to buy it on amazon! WIN! This stuff comes in a small can, and you can make only a few batches of royal icing per can. The Meringue powder smells a little bit like marshmallows and definitely adds a sweet flavor to the icing. I thought this product was easy to use. Just make sure to follow whichever recipe you are following so you know how to use it correctly. I chose the wilton brand because I know they have been around for a while and are an established brand that I can trust. I would definitely recommend this product if you are planning on making royal icing. Meringue powder is probably easier to use and safer than using egg whites. The only down side of meringue powder is it is a little on the expensive side. One can does not last that long... Happy Baking!

Necesario para hacer la glasa para decorar las galletas. Ha venido en buen estado os lo recomiendo wilton muy bueno.

Très bon produit première fois que je l’utilise pour le glaçage royal je le recommande

Didn't know there was such a thing as this until an icing recipe I wanted to try called for it. Happy to have discovered this item. You don't have the worry of using raw eggs and it whips up nicely.

So the meringue is good. It tastes like a meringue mix and not nearly as good as homemade of course. I was surprised by the size though. I thought since it was the larger size option it was the size I bought at the store but I guess wilton has redesigned packaging options because it is SMALL!! Made only 4 batches of royal icing for our gingerbread houses - I'd say about 3/4 cup of powder.

This Meringue Powder is so fresh when I opened the tin it give off a wonderful aroma, Fast delivery Quality item. I made a batch of Fairy cakes then topped them off with this fantastic 'Meringue Buttercream' Recipe below. Ingredients 1 cup softened butter 1 cup of vegetable shortening (Trex) 4-lbs. powdered sugar icing (divided) 1 tbsp. meringue powder 1/4 cup almond liqueur 1 tbsp. vanilla extract (clear) 1/2 tsp. salt 5/8 cup whipping cream Method 1. Beat butter and shortening at medium speed with an electric mixer until creamy. 2. Gradually beat in 1 package sugar and meringue powder; add liqueur, vanilla, and salt, beat until blended. 3. Gradually add remaining powdered sugar alternately with 1/2 cup whipping cream, beginning and ending with sugar. Continue to beat at medium speed, and gradually add more whipping cream until frosting reaches spreading consistency. Cover frosting to prevent drying.