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does anyone knows how to make the icing cake (meringue) stand still for a long time???

in which it cannot melt down easily......pls help...

Public Comments

1. maybe put it in the fridge?
2. If you're asking how to make the merigue stiffer, you need to beat the egg whites until stiff peaks form, like when you pull up the mixer the peaks stay in place. Also make you sure you have added enough sugar to help stiffen.
3. cream of tartar
4. Put just a pinch of cream of tartar in the mix before you beat it, and then beat it until the peaks are stiff... if you keep it cold after that it wont go flat on you.
5. Are you asking how to keep it in place on the cake? Keep it refrigerated if possible. If that is not viable, take a dish and fill it with ice, place a towel on top and then set your cake or pie or whatever on top. Hope that helps!
6. add a pinch of "cream of tartar" powder to the egg whites while you are beating them on high. It's a natural ingredient & a by product of grape fermentation.
7. If you're in a really humid area, after you've beat your egg whites until they're stiff (not just a little stiff...real stiff!) and decorated your pie with it, you can toast the meringue in your oven (using the broil setting). This will cause it to form a "skin" on the surface (in addition to making that neat light brown coloring of the peaks), thereby helping to preserve it's original appearance just a little longer.