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Original Message
  • Frosting - breaks down with grease
      • (Premier Login Gingerbread)
      Forum Owner
      Posted Feb 20, 2008 5:45 PM

      When working with egg whites or meringue powder, keep all utensils grease-free. Any oil or grease will break down the frosting mixture. Note that many "decorators frosting" contain grease (shortening). When decorating, it is helpful to keep one bag exclusively to be used for "glue frosting", and another bag to be used for the decorators frosting. This helps to keep grease away from the "glue frosting".

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