Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: Snoggi on July 01, 2011, 04:46:49 am

Title: Butter cream Icing
Post by: Snoggi on July 01, 2011, 04:46:49 am

This is an really good working Butter cream icing from Wilton (I`m Wilton Instructor in the USA).

450g powdered sugar
1 cup Shortening (Crisco)
1 tsp. Vanille Extract
1/4 cup water
1/4 tsp. salt
2 Tbsp. Meringue Powder

Place all Ingridients in the bowl and mix it 3-4min/ level 3.
You can add some color in it.

Title: Re: Butter cream Icing
Post by: Cuilidh on July 01, 2011, 04:59:22 am

Are you able to describe what meringue powder is to the Australian contingent?  I haven't heard of it before and, I suspect, a lot of others on here possibly haven't either.  It's so frustrating when one product is known by one name in one country and by an entirely different name in another country.

Title: Re: Butter cream Icing
Post by: cookie1 on July 01, 2011, 06:21:44 am

This looks interesting Snoggi. I am wondering what the meringue powder is too please?

Title: Re: Butter cream Icing
Post by: judydawn on July 01, 2011, 11:12:50 am

I would think it is powdered egg white - you see it in shops in that egg shaped container for pavlova making. Is that right Snoggi?

Title: Re: Butter cream Icing
Post by: maddy on July 01, 2011, 12:28:03 pm

It looks like this

(http://bakingpleasures.com.au/Content/ProductImages/wilton-meringue-powder_1_lg.jpg)

I have some, but haven't used it yet.  It's used as an egg replacement, Adds body to royal icing, meringue, boiled icing and  stabilizes buttercream. Replaces egg white in many recipes.
I did originally buy it for piping roses with buttercream.

Title: Re: Butter cream Icing
Post by: Cuilidh on July 01, 2011, 12:35:38 pm

That's great everyone, thanks for the help.  It's a type of product I've never used before so that is why I was so bewildered - this just shows how the forum members and TMX encourages us to try all sorts of recipes and ingredients we've never dreamed of using before.

Basically, if you can get it Maddy, seeing as we are both in Victoria, I should be able to get it as well.

Title: Re: Butter cream Icing
Post by: Lellyj on July 01, 2011, 01:30:28 pm

I found this information about meringue powder on the Taste.com forum

Quote

American eggs are rife with salmonella, so it's recommended that raw eggs not be consumed.

Meringue powder is an integral part of recipes like Eggnog, Royal Icing, meringues, some types of buttercreams especially American buttercream, where raw eggs would normnally be used. Wilton Meringue powder is a big player in the marketplace. You can get it here, but $$$

In Australia, you can use "Pavlova Magic" or buy powdered egg white from catering or cake decorating suppliers like CakeArt in Brisbane as a substitute .. I find it is easier to use an original recipe that uses raw egg rather than trying to use a substitute that may not produce a satisfactory product.

Just posted this as I thought it might be helpful to someone!

Title: Re: Butter cream Icing
Post by: jomarko on July 22, 2011, 02:57:29 pm

Sorry I'm new to the TMX world but when it says shortening -crisco is that oil? Or copha? Thanks

Title: Re: Butter cream Icing
Post by: Meagan on July 22, 2011, 03:33:10 pm

I wonder if you could use egg replacer??

Title: Re: Butter cream Icing
Post by: judydawn on July 23, 2011, 12:26:26 am

Quote from: jomarko on July 22, 2011, 02:57:29 pm

Sorry I'm new to the TMX world but when it says shortening -crisco is that oil? Or copha? Thanks

I found this (http://answers.yahoo.com/question/index?qid=20090420073218AAv5JnC) on the net Jo, it will explain crisco.