FREQUENTLY ASKED QUESTIONS

Flexible & easy to roll: You can roll it very thin without tearing, making it easy to handle and apply.

Smooth, clean finish: Helps you achieve a sleek, elegant look without cracking.

Versatile: Ideal for covering cakes and for modeling figures and decorations.

Light vanilla flavor: Adds a pleasant taste and aroma.

Easy to knead: Comfortable to work with and shape.

Kneading activates the fondant’s elasticity and makes it smoother and more workable. Warm it with your hands, knead until it’s soft and uniform, and stop once it’s pliable (over‑kneading can make it too warm or sticky). If it feels dry, add a tiny amount of vegetable shortening; if it’s sticky, let it rest covered.

Use gel color diluted with a little clear alcohol (like vodka) or lemon extract (alcohol-based) for quick drying. Use a soft brush and apply thin layers, letting each layer dry. Avoid adding water, which can make the surface tacky.

Some pigments are sensitive to light, humidity, and oxidation. Store fondant decorations away from direct sunlight, in a cool, dry place, and keep them covered. Use gel colors and avoid excessive moisture.

Level and crumb‑coat the cake, chill until firm, then cover with a smooth layer of buttercream/ganache. Roll fondant evenly, lift with a rolling pin, drape over the cake, smooth the top and sides, and trim excess. Work quickly to avoid drying.

Heat softens fondant; humidity makes it sticky. Work in an air‑conditioned room when possible, keep hands/tools dry, dust lightly with cornstarch or powdered sugar, and store finished cakes away from moisture.

It’s not recommended because condensation can make fondant sticky and cause colors to run. If you must refrigerate, place the cake in a box, chill, then bring to room temperature inside the box to reduce condensation.

Wrap tightly in plastic wrap, then place in an airtight bag/container. Store in a cool, dry place away from light. Knead before reuse.

Yes. For best structure, mix in a small amount of CMC (or gum) to make it firmer and faster‑drying, then shape petals and let them dry in formers.

Condition the fondant well, add CMC for strength, build with internal supports for larger pieces, and let parts firm up between steps. Use minimal dusting and keep unused fondant covered.

You can make figures days to weeks in advance, depending on size and humidity. Let them dry at room temperature, protected from dust and sunlight, and store in a dry box (not airtight if fully dry, to prevent sweating).

Bubbles come from trapped air or warmth. Pop with a clean pin and smooth the area. Prevent by kneading gently, letting fondant rest, and smoothing from the center outward when covering.

To make ganache, heat heavy cream until just steaming, pour over chopped chocolate, let sit 2–3 minutes, then stir until glossy. Let it cool to the consistency you need.

Apply a crumb coat, chill, then add a thicker layer of ganache. Smooth with a scraper for sharp edges. Chill again before applying fondant.

CMC (carboxymethyl cellulose) is a powder used to strengthen fondant/sugar paste and help decorations dry faster and hold shape—especially flowers and figurines.

Roll fondant evenly, cut with a plaque cutter or template, smooth edges, and let it firm up. Add texture with mats or embossers, then paint or letter once dry.

For image transfer, use edible paper/printing or a template under acetate. Follow the video/tutorial link if provided in your sheet.

Use the mixing guide to combine ENCO gel colors to achieve consistent shades. Keep notes for repeatable results.

Dilute gel color with alcohol, apply in light washes with a brush, and build layers gradually for a watercolor effect.

Add a small amount of CMC, work in thin pieces, and allow airflow (fan or dehydrator on low, indirect) to speed up drying.

To resolve all your questions and keep learning different techniques, we invite you to watch our full fondant course on our YouTube channel. You’ll find practical tips, step‑by‑step explanations, and recommendations to improve your decorations and get the most out of our products.

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This product, made from egg whites, provides a convenient and practical solution for creating Italian-style meringue frostings. Unlike frostings made with fresh egg whites, those prepared with meringue powder offer greater stability and consistency. In addition, the pasteurization process ensures safe use. These qualities, among others, make it an exceptional choice for baking and confectionery applications.

Made with the Highest Quality Egg Albumin: Carefully tested under rigorous quality controls to ensure excellence in every preparation. This results in unmatched flavor and quality.

Shorter Whipping Time and the Highest Yield on the Market: Our unique formula allows for a shorter whipping time, meaning greater efficiency in your kitchen. With ENCO, you achieve more with less effort.

Superior Consistency and Firmness: The consistency and firmness you achieve with ENCO Meringue Powder are outstanding. Your frostings and decorations will remain stable and flawless in any situation.

Stable in Extreme Heat Conditions: ENCO Meringue Powder has proven its stability even in extreme heat conditions. You can rely on it in warm climates without worrying about deflation or breakdown.

Delicious Vanilla Flavor: We focus not only on quality and performance, but also on taste. The delicious hint of vanilla in ENCO Meringue Powder makes your creations truly irresistible.

How to Prepare Italian Meringue with ENCO Meringue Powder

What You’ll Need
70 g (7 tablespoons) ENCO Meringue Powder
200 ml water

For the Syrup
150 ml water
400 g refined white sugar

Step 1: Meringue Base
Beat the water and ENCO Meringue Powder at maximum speed. Continue whipping until you reach stiff peaks, when the mixture becomes white, firm, and stable. The consistency is correct when you can turn the bowl upside down without the meringue falling out. Avoid overwhipping, as this can create a porous texture.

Step 2: Syrup
In a saucepan over high heat, combine the water and sugar. Let it boil for about 2 minutes, or until the syrup reaches 110°C (230°F).

Step 3: Incorporation
With the mixer running at maximum speed, slowly pour the hot syrup in a thin stream into the meringue. Continue beating until the meringue is firm and you can form defined peaks.

Final Notes
The meringue can be used immediately; there is no need to wait for it to cool. Preparation time may vary depending on the power of your mixer. If using a hand mixer, it is normal for the process to take longer.

Choosing the right mixer to prepare Italian Meringue plays an important role in the time required to achieve optimal results. Make sure to use a mixer with a minimum power of 275 watts. Below are the available options:

1. Professional Stand Mixer:

This is the most recommended option, as it provides the necessary power to prepare meringue quickly and efficiently.

A large balloon whisk attachment is ideal for stabilizing the meringue and achieving a maximum yield of up to 3.5 liters.

With a professional mixer, the total whipping time is approximately 6 minutes.

2. Hand Mixer:

Hand mixers generally have less power compared to professional mixers, which means more time is required to achieve the desired texture. Yield may also be slightly lower.

For best results with a hand mixer, use a bowl that is not too wide and whip using circular motions.

The total whipping time will be approximately 11 minutes.

3. Stand Mixer (Tilt-Head or Basic Model):

This type of stand mixer is similar to a hand mixer in terms of power and attachments.

Its main advantage is that it remains fixed in place, meaning you do not need to hold it manually for extended periods.

This option is highly recommended if you do not wish to invest in a professional mixer and only plan to use it occasionally.

In all cases, it is essential to use an appropriate bowl to achieve the best results when whipping meringue.

Keep in mind that whipping time may vary depending on the brand and model of your mixer, so always follow your specific recipe instructions to achieve the perfect Italian Meringue.

To determine whether the stiff peak stage has been reached, you can perform a simple test:

Bowl Flip Test:
After whipping the meringue, lift the whisk and observe the mixture in the bowl.

If the mixture falls out of the bowl, it means the meringue has not yet reached its ideal stage and needs more whipping time.

If the mixture does not fall and remains firmly attached to the bowl, this indicates that the stiff peak stage has been reached and you are ready to add the hot syrup.

Remember that this step is crucial for achieving the highest-quality Italian Meringue. Avoid overwhipping, as this will help you achieve a smooth and consistent meringue rather than a porous one. Follow this recommendation for the best results.

Avoid Overwhipping When Preparing Italian Meringue
One of the most common mistakes when preparing Italian Meringue is extending the whipping time excessively in an attempt to reach the stiff peak stage. It is sometimes believed that whipping longer will result in a better, more consistent meringue. However, this can lead to a porous texture instead of a smooth and glossy finish.

Once you have incorporated the hot syrup into the meringue, it is essential to continue beating until a firm consistency is achieved. A sign that the meringue is ready is when small folds or ridges begin to form in the bowl. It should have a smooth and silky appearance, indicating that it has reached the desired consistency.

One technique to check if the meringue is ready is to create peaks using the whisk or a spatula. If the peaks are soft or collapse, it means it needs more whipping time. When the peaks hold firmly and do not break down, you will know the meringue has reached its ideal stage.

Do not underestimate this crucial step, as it is essential to ensure that the Italian Meringue has the perfect texture and is ready to be used in your creations. Follow these indicators to achieve an exceptional result.

Here are some recommendations to make the most of any leftover of this incredible frosting:

Proper Storage: If you have leftover meringue, store it in an airtight container and make sure it is tightly sealed. You can keep it at room temperature for the first 24 hours after preparation.

Use It Wisely: After that period, it is not recommended to decorate with the meringue, as it may lose consistency or release syrup over time, especially if it was prepared with a hand mixer.

Make Mini Meringues: A great way to use leftover meringue is to make delicious mini meringues. Find the recipe below and treat yourself to these small delights.

Mix with a Fresh Batch: Another smart option is to combine the leftover meringue with a freshly prepared batch the next day to prevent waste. This way, every baking creation will be just as delicious as the last.

Enjoy the versatility and exceptional flavor of ENCO Italian Meringue, and never miss the opportunity to treat yourself and your loved ones with these wonderful ideas.

Baking perfection may take a little practice! Here are some solutions to overcome the most common issues when preparing Italian Meringue:

• Porous or Bubbly Meringue: If the meringue turns out porous, it was likely overwhipped past the stiff peak stage, incorporating too much air. Make sure not to whip beyond this point to maintain the right consistency.

• Chewy Meringue: If the meringue becomes chewy, the syrup may have been overcooked or added when too thick. Keep the syrup at the correct temperature (110°C / 230°F) and avoid letting it thicken too much.

• Soft or Runny Meringue: This can be caused by under-whipping or insufficient mixer power, especially when using a hand mixer. Make sure to whip it long enough and use a mixer with adequate power.

• Meringue That Won’t Whip or Has Low Yield: The presence of grease or residue in the bowl or whisk can prevent the meringue from whipping properly. Ensure all utensils are completely clean. Avoid adding oil-based flavorings, as they can affect the meringue’s performance.

Italian Meringue is a versatile companion in baking and can be used in a wide variety of cakes and desserts, including Italian Meringue, American Buttercream, Heat-Resistant Frosting, Royal Icing, Mini Meringues, Strawberry and Chocolate Frosting, and much more. Discover how to make all of these in our Meringue Recipe Book.

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ENCO Meringue not only delivers high-quality coverage and delicious flavor, but it also stands out for its outstanding cost-efficiency. Below is a comparative cost analysis that highlights the significant savings when choosing ENCO Meringue:

ENCO MERINGUE: A 3.5-liter bowl (800 g) costs only $1.60 USD. This includes 70 g of Meringue Powder ($0.90 USD) and 400 g of sugar ($0.70 USD).

NON-DAIRY WHIPPED TOPPINGS: In contrast, a 3.5-liter bowl (907 g) of popular non-dairy whipped toppings on the market costs an average of $3.25 USD.

BUTTERCREAM: Buttercream, a common alternative for cake decorating, is considerably more expensive. A 3.5-liter bowl (2.2 kg) costs an average of $6.85 USD. This includes ingredients such as shortening, butter, powdered sugar, milk, and vanilla.

These calculations show that by choosing ENCO Meringue, you can enjoy a high-quality frosting at a significantly lower cost. Achieve professional results without compromising your budget.

When it comes to adding color to your creations, ENCO Meringue proves to be more efficient than alternatives such as non-dairy whipped toppings and buttercream. In our test, we used the same amount of frosting (1 cup) and added color until achieving the same shade across all three frostings. Here are the results:

ENCO MERINGUE: 1 cup (64 g) requires only 2 g of Red-Red Gel Food Color to achieve the desired shade.

NON-DAIRY WHIPPED TOPPINGS: In comparison, 1 cup (74 g) requires approximately 3 g of Red-Red Gel Food Color. This represents about a 25% increase in the amount of color needed.

BUTTERCREAM: On the other hand, 1 cup (200 g) of buttercream requires only 2 g of Red-Red Gel Food Color, matching the efficiency of ENCO Meringue in terms of coloration.

This means that ENCO Meringue allows you to achieve vibrant colors using less food coloring, which can translate into ingredient savings and improved cost efficiency in your baking production.

When you’re looking for a lighter frosting option with fewer calories, ENCO Meringue stands out. We conducted a Nutritional Information comparison using the same volume — 1 cup of frosting — for each option, and the results are clear:

ENCO MERINGUE: 1 cup (64 g) contains only 149 kcal, 37 g of sugar, and 0 g of fat. It is a low-calorie option that is virtually fat-free.

NON-DAIRY WHIPPED TOPPINGS: In contrast, 1 cup (74 g) contains 221 kcal, 22 g of sugar, and 14 g of fat. Non-dairy whipped toppings are significantly higher in calories and contain a considerable amount of fat.

BUTTERCREAM: Buttercream is the most calorie-dense option, with 1 cup (200 g) providing 946 kcal, 124 g of sugar, and 50 g of fat. It is the least favorable option in terms of calorie and fat content.

Choosing ENCO Meringue not only delivers exceptional baking results, but also offers a lighter alternative for your creations, as it is lower in calories and contains no fat.

A 118 fl oz bowl of ENCO Italian Meringue delivers excellent yield and is enough for multiple baking applications, making it a versatile and cost-effective choice for decorating projects. Here are some of the ways you can use one bowl of this capacity:

8" CAKE: You can frost up to two 8-inch cakes with a single batch of ENCO Italian Meringue. This is ideal if you want to create two cakes with a beautiful and delicious finish.

10" CAKE: A 118 fl oz batch is enough to frost and decorate one 10-inch cake, allowing you to add decorative details and special finishes to a larger cake.

2-TIER CAKE: With this amount, you can frost and decorate a two-tier cake. Perfect for creating an impressive layered cake for special occasions.

½ SHEET CAKE: If you work with sheet cakes, this quantity is enough to frost a half sheet cake with a generous layer of ENCO Meringue.

CUPCAKES: If you prefer cupcakes, this batch is enough to decorate up to 60 cupcakes, giving them a professional and eye-catching finish with ENCO Meringue.

In cities with very humid climates, it is recommended to boil the syrup for 2.5 minutes to reduce moisture in the meringue. This helps achieve a drier consistency, ensuring that cake decorations are more stable and resistant.

First, beat 2.5 oz of meringue powder with ¾ cup + 1 tablespoon of water at high speed until it reaches the stiff peak stage. How will you know it’s ready? The foam should be firm enough that if you turn the bowl upside down, it does not fall out.

Next, add the powdered sugar in three additions, mixing at medium speed to incorporate. Then increase to high speed and beat for 3–4 minutes until the meringue forms firm peaks. Consistency is key to the success of this recipe, so do not rush this step.

Now it’s time to add color. Use ENCO gel food colors to tint the meringue as desired. Transfer the mixture into a piping bag and pipe the mini meringues one by one onto a baking sheet lined with parchment paper.

Place them in a preheated oven at 230°F and bake for 1 hour and 10 minutes. Baking time is essential to achieve the perfect texture: crisp on the outside and soft on the inside.

Once the mini meringues are fully baked and completely cooled, store them in an airtight container. They’re ready to enjoy anytime.

Yes. Using a professional kitchen torch will toast the surface and create a marshmallow‑like flavor.

Yes. Whip slightly longer to get extra‑firm peaks for crisp petals. You can also download our Flower Manual to learn multiple designs.

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To frost a cake with meringue, you will need a spatula and a cake turntable. Here’s how to do it:

Start by covering the top of the cake, allowing the meringue to naturally extend toward the edges.

Then, apply a generous layer of meringue to the sides of the cake. To smooth the sides, use side-to-side motions (never up and down).

Since meringue is light, be careful not to apply too much pressure while smoothing the sides. You can use a cake scraper to help, making sure to clean it after each pass.

Finish by smoothing the top of the cake, working from the outside toward the center.

If needed, lightly mist the meringue with a small amount of water using a spray bottle to make smoothing easier.

Complete the cake by piping a simple border around the base and the top edge.

ENCO Meringue already has a delicious vanilla flavor. However, if you would like to add an extra touch of flavor, you can add a few drops of lemon juice or flavoring extract (make sure it is oil-free) to taste. It is recommended to do this after adding the syrup so the flavor fully incorporates into the meringue.

ENCO Meringue can withstand extreme heat of up to 40°C (104°F) thanks to its composition. This frosting is made from pasteurized egg whites and contains a high amount of sugar. This combination creates an environment that is unfavorable for the growth of microorganisms, as they cannot thrive under these conditions.

As a result, ENCO Meringue remains stable even in warm climates, making it ideal for decorating cakes and desserts in a variety of conditions.

ENCO Meringue Powder has a shelf life of **1 year and 3 months** when stored in a cool environment and kept in its original foil-lined packaging. Refrigeration is not required, but doing so may help extend its shelf life.

If you choose to purchase it in bulk, use caution, as meringue powder can lose functionality and develop a yellowish color if exposed directly to light. To check whether the meringue powder is still in good condition, you can perform the following tests:

* Make sure it has a pleasant aroma — sweet with a hint of vanilla.
* Try whipping the meringue powder with water manually using a whisk. If it still produces foam, it is in good condition.
* If it no longer foams or has an unpleasant smell, it has lost its functionality and should not be used. Always check the expiration date before using it to ensure freshness and quality.

One of the advantages of meringue is its stability, which allows you to safely place fondant decorations on a cake covered with this frosting. To do so, simply press the fondant decoration gently onto the frosting, and it will adhere firmly without the risk of falling off, as shown in the photo.

To answer all your questions and keep learning new techniques, we invite you to watch our full course on our YouTube channel. You’ll find practical tips, step‑by‑step tutorials, and recommendations to improve your results and get the most out of our products.

Click here

Unique texture: ENCO Royal Icing creates a smooth, even layer for a clean, professional finish on decorated cookies.

Light vanilla flavor: Adds a pleasant vanilla taste that complements cookies and cakes.

Easy to make—just add water: Simply mix with water to reach the right consistency for decorating.

Fast drying at room temperature: Helps you work faster without long wait times.

Bright white, smooth finish: Delivers a crisp, clean look that makes designs stand out.

Versatile uses with one product: Great for cookies, cakes, and many other decorating applications—convenient and cost‑effective.

The best starting point is medium consistency. Here’s how to prepare it:

Medium consistency (base batch):
Royal Icing powder: 500 g
Water: 100 ml

Instructions:
1) Combine the powder and water with a spatula.
2) Mix for 1 minute with a hand mixer on medium‑low speed.
3) Store in an airtight container so it doesn’t dry out or thicken.
4) Scoop out portions to color as needed.

Flood consistency (to fill):
Medium‑consistency Royal Icing: 1 cup
Water: 1 tsp (add more only drop‑by‑drop with a dropper or spray mister)

Mix with a spoon or spatula and check using the seconds rule: drag a toothpick across the surface and count how long it takes to smooth back together.

Flooding consistency: smooths out in 10–15 seconds (easy to spread, but should still hold its shape—otherwise it will drip over the edges).

Piping/medium consistency: smooths out in 20–25 seconds (keeps its shape but begins to settle when gently moved with a scribe tool). Ideal for outlining, writing, and details like eyes or letters.

To make homemade sprinkles with Royal Icing:

1) Prepare Royal Icing in medium consistency.
2) Color it with gel food colors.
3) Pipe small dots, lines, or shapes onto parchment paper (or acetate).
4) Let them dry completely (overnight is best).
5) Once hard, peel them off and store in an airtight container in a cool, dry place.

To create a drip effect with Royal Icing, you need a thin, fluid consistency that drips neatly without losing control.

Mix 100 g Royal Icing powder with 23 g water. First combine with a spatula, then beat for 1 minute on medium‑low speed. A scale is strongly recommended—the measurements are very precise.

The correct consistency is reached when, applied to the edge of the cake with gentle pressure, the icing flows down smoothly and levels out on its own.

Recommended only for cakes frosted with meringue or buttercream. Do not apply on whipped‑cream cakes, as moisture can affect the finish and you may not get the desired drip effect.

It’s important to use gel food colors so you don’t add extra water to the icing and alter its consistency. Gel colors also tend to intensify as the royal icing dries, so add color gradually until you reach the shade you want.

Yes—using two consistencies makes cookie decorating easier and gives a more polished finish.

• Use medium consistency to outline: it holds shape and creates clean, defined borders.

• Use flood consistency to fill: it self‑levels and creates a smooth, even surface.

Disposable piping bags or plastic bags are a convenient option for Royal Icing cookies. You don’t need a tip.

Cut a small opening (about 1 mm) at the corner using scissors. You can use the same opening for outlining and flooding—the flow is controlled by how much pressure you apply.

Tips are recommended only when working with stiff consistency, such as making flowers.

Drying time varies with humidity.

Air‑drying:
• Let each layer dry at least 1 hour before adding simple details.
• Use a fan on low speed, placed nearby but indirectly, to circulate air.
• In 4–6 hours, cookies are usually dry enough for drawing, painting, tracing, or stenciling.
• For packaging, it’s best to wait until the next day.

With a dehydrator:
• Dry at 35–55°C in 10‑minute intervals (10 min on / 10 min rest) until the surface no longer looks wet—usually 3–6 cycles.
• Even so, packaging is recommended the next day.

Working in layers:
• 5 minutes at 55°C is usually enough to dry the surface so you can add another layer or simple details.

To make transfers:

1) Print or draw the design on paper.
2) Cover it with acetate or wax paper.
3) Pipe the design using medium consistency Royal Icing.
4) Let it dry completely.
5) Carefully peel the pieces off.

To attach, make sure the cookie base is fully dry, then use a small amount of Royal Icing as “glue.” You can also store transfers for future projects.

One 500 g bag yields about 2.5 cups of medium‑consistency icing. This is typically enough to decorate around a dozen regular‑size cookies with many details. Exact yield depends on design complexity.

ENCO Royal Icing already includes a light vanilla flavor, so it usually doesn’t need extra flavoring. If you’d like, add a few drops of lemon juice or water‑based vanilla. Do not use oil‑based flavorings, as they can affect the icing consistency.

If you need to make the icing more fluid, add water gradually—ideally with a dropper or spray mister.

Royal Icing can dry out or harden when exposed to air, so keep it covered or in sealed bags.

If your icing becomes too runny, it’s hard to correct by adding more powder (it won’t blend well and can dry with lumps). Instead, the best fix is to gradually mix in medium‑consistency Royal Icing until you get the texture you need.

You can store Royal Icing at room temperature in an airtight container, or keep it in your piping bags and place them inside a sealed container.

For best results, use it within one week. Over time it will thicken; if needed, take it out and adjust by adding water gradually.

Tips to reduce waste:

Plan your design first so you know how many colors and how much icing you need.

• If you need dark details, paint them at the end using leftovers from your initial colors.

• Store leftover colors and reuse them next time by mixing with fresh icing.

• Make a base batch in medium consistency, store it airtight, and scoop out small portions to color as needed.

Common mistakes and how to avoid them:

Over‑mixing: Mixing too long adds air bubbles, which can cause a porous surface and a gritty/sandy texture once dry. Don’t exceed 1 minute on medium‑low speed. For adjustments, stir with a spoon or spatula.

Adding too much water: If it becomes too thin, fix it by blending in medium‑consistency icing little by little. Avoid adding extra powder.

Working in high humidity: Humidity slows drying significantly (especially on rainy days). A dehydrator is recommended in humid environments.

Vanilla cookies (makes ~25 cookies)

Ingredients:
• 125 g unsalted butter, room temperature
• 1 cup sifted powdered sugar
• 2¼ cups (300 g) sifted all‑purpose flour
• 1 tsp vanilla extract
• 1 egg

Instructions:
1) Cream the butter. Add powdered sugar, then add the egg and vanilla and mix until combined.
2) Add the flour little by little until a dough forms.
3) Knead lightly, place in a plastic bag, and chill 15–20 minutes.
4) Roll out on parchment paper, cut shapes, and bake at 180°C for 12–15 minutes until lightly golden.
5) Cool completely and decorate with ENCO Royal Icing.