I concluded that when you’re up against crazy heat (according to these test results at least), use half butter and half shortening with meringue powder. If you’re in need of vegan frosting, you can chance it with half vegan butter and half shortening or try the all-shortening route (with the meringue powder omitted) if you can get it to taste good. I’m going to add my preferred recipe below and in the notes, I will show you how to adapt the recipe for using all-shortening, making it vegan, etc. What is High Ratio Shortening?

Heat the oven to 200 degrees. Add the egg whites and cream of tartar in a bowl and beat them on medium speed until soft peaks form.

There are a few downsides to meringue powder. Not all additives completely dissolve in water. So you may get a slightly grainy texture. On top of that, it doesn’t create billowy and robust foam compared to using fresh egg whites as the drying process weakens its bonding and foaming capability. For my experiment, I created four mini cakes and frosted them each with different frostings using my favorite vanilla buttercream recipe as a base: Decorating: Use food coloring or colored gels when making meringue-based icing or frostings. Use piping bags, tips, or squeeze bottles for creating intricate designs. 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.

The cake with the half vegan butter and half shortening got a huge air bubble in the frosting that started to melt:This substitute is suitable for vegetarians, vegans, and people allergic to eggs. One tablespoon of agar mixed with one tablespoon water is the amount you can use as a substitute for 2 teaspoons of meringue powder 5. Chia seeds Mix 1 tablespoon of gelatin with 3 tablespoons of warm water. Let it sit for few minutes. Whip the mixture and use it as a substitute for 2 teaspoons of meringue powder. 8. Xanthan gum This Summer, something happened to me that has never happened before (to my knowledge at least): one of my cakes melted in the outdoor heat. I made a birthday cake for a dear friend’s daughter – my vegan vanilla cake with vegan vanilla buttercream. The party was outdoors and the temperature was around 85 degrees. I refrigerated the cake up until I needed to drive it to the party, thinking that would be enough to preserve it for a few hours. But about an hour after the cake was displayed, the thing started melting (along with my heart). Thankfully, these were the kind of friends who were able to laugh about it with me as it all fell apart.Here’s a before and after: But if you are vegan or don’t want to consume eggs, you can choose between some of these substitutes that don’t contain eggs. 1. Fresh egg whites Meringue powder– Quite simply we are replacing egg whites with egg white powder. You can buy meringue powder at most cake decorating stores. And yet, meringue powder can be expensive while egg white powder is more affordable. The good news is that you can also make meringue powder at home – I have given you the recipe above.

For the best results in your recipes, you can use fresh egg whites or egg white powder as a substitute for meringue powder. Before you start dying your Royal Icing, I would recommend having a plan of what colors you will need and what consistencies you need.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. I love using meringue powder for baking -- it's one of my go-to baking ingredients, actually. You can really do so much with it.

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? Mix them and let the mixture sit for 15 minutes. Whip the mixture and use it as a substitute for 2 teaspoons of meringue powder. 7. GelatinDissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely, then add to 4 (or 6) cups buttercream. When frozen it is best thawed in the fridge overnight. Then, whip with a paddle attachment for about five minutes to restore consistency. Cornstarch is the ingredient in meringue powder that prevents it from collapsing. But you can’t use cornstarch instead of meringue powder. Can I make my meringue powder? 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. For stabilizing frostings: Depending on the frosting type, the amounts and how it’s added vary. A small amount (about 1 tablespoon) is added dry once the butter and sugar have been creamed together for buttercream frosting. For whipped cream, about 1 tablespoon can stabilize 1 cup; add it after the cream starts to foam.