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Meringue Powder for Frosting and Whipped Cream (4-oz package--about 1 cup)

Meringue Powder for Frosting and Whipped Cream (4-oz package--about 1 cup)

Would you like to make even better cakes, cookies, and desserts?

Add a little meringue powder.  It's like magic!

We rarely make cupcakes, whip cream, or frost cookies without using meringue powder.  It's a kitchen staple. 

  • Essential for whipped cream frostings, royal icings, and buttercream frostings
  • Helps whipped cream stay perky and firm for prettier, nicer desserts 
  • Makes frosted cookies with a shell icing that resists marring and are less likely to stick together
  • Economical--only one or two tablespoons per bath needed for most recipes
  • Large 8-ounce resealable package to stay fresher

Your cupcakes are beautiful.  But in a warm room, the frosting starts to droop.  Most whipped frostings, including buttercream, need to be stabilized to make them more durable.  Depending how stiff you want your frosting to be, two tablespoons will usually do it.  For additional stabilizer, add cream cheese, cocoa, or more meringue powder. 

Your whipped cream is beautiful.  But soon it's sagging and melting and your pretty dessert isn't so pretty anymore.  We serve desserts in our store all day long. 

We make up the whipped cream, usually fancy whipped cream like caramel or chocolate and add two or three tablespoons per two cups of whipping cream.  We refrigerate the whipped cream and rewhip once or twice a day as needed to keep it stiff and attractive. 

What's the best whipping cream to buy?

A little extra butter fat makes a big difference in your desserts. We buy 40% extra heavy whipping cream, Darigold, from Sam's club.  With this, cupcakes stored overnight in the refrigerator are still good the next day. 

Whipped cream frosting is always best the same day.  Buttercream frosting will last several days if kept cool.

Strawberry Cheesecake Whipped Cream Frosting

  • 4 ounces cream cheese softened
  • 3/4 cup sugar
  • 1/2 cup strawberry jam or pastry filling
  • 1 teaspoon strawberry flavor or to taste
  • 2 cups heavy whipping cream
  • 2 tablespoons meringue powder

Cream the sugar with the cream cheese until soft and smooth. Blend the strawberry jam or strawberry pastry filling with the creamed sugar mixture.  (That’s the little flecks of strawberry you see in the frosting.)   

Add the strawberry flavor, heavy whipping cream, meringue powder, and a tiny drop of pink food color and whip until it is very stiff and will stand like buttercream. 

Chocolate Whipped Cream Frosting

  • 2 ounces cream cheese softened
  • 1/2 cup sugar
  • 1/2 teaspoon Madagascar vanilla
  • 2 cups heavy whipping cream
  • 3 tablespoons Ramstadt Breda Rich Dark Cocoa
  • 2 tablespoons meringue powder

Whip the cream cheese and sugar together until blended.  Add the rest of the ingredients and whip until stiff peaks form.

Caramel Whipped Cream

2 cups whipping cream

1/2 cup brown sugar

2 tablespoons meringue powder

2 teaspoons caramel flavor

Whip the cream to soft peaks.  Add the sugar, meringue powder, and flavor and continue whipping.


Ingredients: sugar, egg whites, corn starch, ammonium aluminum, salt, cellulose gum, gum arabic, and artificial flavor. This product contains eggs and is packaged with equipment that is used in the production of baking mixes and may contain traces of soy, dairy, wheat, or nuts.

Use this meringue powder to stabilize whipped cream, firm up frosting, and put a hard shell on icing.

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