Meringue Powder vs. Tylose

This morning I prepping for my upcoming classes when I came across a blogger who asked the question, “Can meringue powder replace tylose for fondant”? That was a good question, but the decorator who answered it had replied, “not recommended”. No other explanation, and that got me thinking :).

So, Tylose is a fine powder that decorators add to already-made fondant to help make it dry really hard. The result is similar to gumpaste and can be used in a pinch for making figures and flowers. You can eat it – but tylose is made of sodium carboxymethyl cellulose gum (CMC) and dextrin. It doesnt sound very appetizing, but its great for drying out the fondant quickly. If you’re like me and make a lot cakes for kids though, then you might want another option. Children love fondant figures and often nibble them like candy.

You really cant add meringue powder to already made fondant. It wouldnt really “activate”, it would be grainy, and it would probably ruin the whole batch. If you prefer to make your own fondant though, then you should take another look at this stuff. Its pretty fabulous :).

You’ll have to adjust the amounts according to your recipe, but I tested this theory using a generic fondant recipe (NO marshmallows) that uses 7-9 cups of icing sugar, 1 pkge of gelatin, 1/4c. water, 1 tsp. vanilla and 1/2c. of corn syrup.

Sift 3 tablespoons of meringue powder with 3 cups of icing sugar and add your heated liquids. Begin mixing and add 2 more cups of icing sugar. By this point you’ll realize that the fondant is done and trying to harden. I actually liked this – I used much less sugar and achieved the same mass. A quick taste test proved that it was still tasty with a little meringue cookie flavor :). Who can complain about that?!

Quickly rub 1 tablespoon of margarine or veggy shortening between your hands and over the knuckles; Then start kneading. The oils will work against the meringue powder and stop it from going completely hard. (**IF YOU WANT TOTALLY STIFF FONDANT, SKIP THIS STEP AND WRAP TIGHTLY UNTIL USE!)

The finished product was very nice to work with! It rolled nicely, it cut well and shaped beautifully. I made a few flowers and leaves just to test drying time and after 30 minutes I had beautiful hard garnishes. They weren’t completely rock hard, but they were quite manageable, and tasty to eat.

For those who are wondering – the stuff that I didnt add margarine too, dried super hard in less than 15 minutes.

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2 comments

    • Hi Gloria, it can be used with marshmallow fondant, as long as you keep the air off of it as much as possible – marshmallow fondant tends to be much flimsier than the fondant I make, so in my case, that means more handling and air time.

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