Well....Meringue powder as you know from looking at it is a fine white powder. It’s made primarily from dried egg whites…..it does have cornstarch in it, to keep it from clumping while stored and some food gums. Food gums, what the heck? The food gums help the meringue bind together easier when your whipping it up. Once reconstituted with water and beaten at high speed, you get fluffy meringue.
The primary advantage of meringue powder is that it is pasteurized. Pasteurized equals less potential for food borne illness such as salmonella, or "sammynella" as my little sister use to call it growing up. This trait makes it ideal for recipes which call for uncooked egg whites.
With regards to your class buttercream recipe, we are adding meringue powder because it acts as a stabilizer, keeping the shortening in the recipe (or half shortening/half butter depending on how you made it) as well as the other liquids in the recipe from breaking down. You can also use the meringue powder to add body to boiled icing and regular meringue (think pie...mmmm pie sounds good right now! Blackberry cream pie....). Oh, sorry! Back to meringue powder...
Adding meringue powder to many of your dark colored butter creams (navy, red, black, etc) keeps them from bleeding, says Rhoda Sheridan, Member of Epicurean Delights.
I was asked about a “natural” substitution for the meringue powder....there is no substitution for meringue powder it's self. However, you could use fresh egg whites or pasteurized egg whites but you would have to make a boiled icing recipe to use that method. Boiled icing....that's a whole other topic! One of which I will delightfully cover at some point! ;-) But for now, let's stick to the basics!
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