I also use hot water and dissolve powdered coffee creamer to be the "milk". You don't have the spoilage problem that you are concerned about. Don't use liquid creamer, just the powdered kind. Good luck! Post a picture in Life Celebrations when done. Love to see it!
Of course, when I do this for my icing, I make a lot more hot creamer, since I'm doubling or tripling the icing recipe.
bev4insur- did you ask Wilton? Perhaps it's in a old yearbook? Personally, I can't stand meringue powder in my buttercream, so I just don't add it. Good luck with your hunt.
1 kg icing sugar (about 8 cups)
1 lb of shortening (high ratio is best, in my opinion)
in a small bowl, combine:
1/2 cup water
2 tbsp meringue powder
1 tsp butter/vanilla powder (or 1 tbsp each of butter and vanilla extract)
slowly mix sugar and shortening, strain meringue powder mixture into sugar/shotening. Mix on low/med in kitchenaide for 2 minutes. Shelf stable for 2 weeks or so ( you will start to notice the water seperating from the mixture) and freezes well.
I guess you could incorporate Mumsies idea and add coffee whitener in the water. I've never tried it though
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