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Recipes Desserts Icings and Fillings
Recipes Desserts Icings and Fillings
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| Author Notes: |
Royal icing dries to a hard, glossy finish, making it especially appropriate for cookie decorating or for making special adornments for cakes. Most professional bakers use egg white or meringue powder instead of raw egg whites to make royal icing. Not only does it eliminate the possibility of contracting food poisoning from the raw eggs, it makes the icing stable enough to keep several days, tighly covered, in the refrigerator. Just re-beat the icing when you're ready to use it and thin it a bit with some water, if necessary. You can find the meringue powder where supplies for bakers or cake decoraters are sold, sometimes even at craft or party shops or well stocked grocery stores. |
| Ingredients: |
3 tablespoons meringue or egg white powder
4 cups confectioner's sugar 6 tablespoons warm water |
| Instructions: |
Makes About 3 Cups With an electric mixer at medium speed, beat the meringue powder with the confectioner's sugar and water until still peaks are formed. This will take about 8 - 12 minutes depending on the speed of your mixer. |
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