Monday, March 16, 2015

Royal Icing with Meringue Powder or with Raw Eggs


Royal Icing with Meringue Powder
3 T, level of meringue powder
1/2 minus 1 T luke warm water
3/4 t cream of tartar
1 lb. powdered sugar

Combine all ingreadients. Beat on low or medium speed until icing holds a peak and has a dull finish. The icing will not be as strong if beaten on a high setting. This may take up to 15 minutes of beating.  Keep covered at all times with a damp cloth (while you're piping on the cake). To restore texture simply rebeat the icing.  For a lighter icing add a T of water and continue beating. This makes a more brittle flower, however. Add food coloring for special effects.

Royal Icing with Egg Whites
3 egg whites (room temp.)
1 t vanilla
1/2 tsp cream of tartar
1 lb. powdered sugar

Combine all ingredients. Beat on low or medium speed 7 to 10 minutes or until very stiff. Keep icing covered with a damp cloth at all times to prevent crust from forming. This icing holds its shape and decorations. Can be made days in advance. Add food coloring for special effects.

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