What can I substitute for Meringue Powder in this frosting recipe?

Hello. =3 I want to use this buttercream frosting recipe:





1 cup Vegetable Shortening


3 1/2 Tbsp Water


1 lb Confectioners' Sugar


1 Tbsp Meringue Powder





But I don't have any Meringue Powder. What's a reasonable substitution, and how much for one tablespoon of the Meringue?





Thanks!!What can I substitute for Meringue Powder in this frosting recipe?
I think I'd just choose another recipe. You could TRY substituting an egg white and decreasing the water by about half, but you'd risk wasting all your other ingredients. I think your original recipe is quite heavy on the fat proportion, too. How about trying this one, from Wilton, which has been very reliable for me?





Ingredients:


鈥?/2 cup solid vegetable shortening


鈥?/2 cup (1 stick) butter or margarine softened


鈥? teaspoon clear vanilla extract


鈥? cups sifted confectioners' sugar (approximately 1 lb.)


鈥? tablespoons milk





In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Makes about 3 cups.





For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.





For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.





For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.





NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

mozzila