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Recipe: Royal Icing

Here is a very basic recipe for Royal Icing.  Its easy to make and since it is made with meringue powder, there’s no need to worry about the raw egg whites.   Royal Icing can be used to make various cake decorations like flat images or flowers.  Meringue Powder can be found at most craft/hobby stores or in many places that sell cake decorating supplies.

Royal Icing

(based on Wilton’s recipe)

6 T Meringue Powder
1 lb Powdered Sugar
5 T Warm Water

Sift meringue powder and powdered sugar together in a mixing bowl.  Mix with a stand or hand held mixer for about 10 minutes.  The icing should loose its sheen.

This recipe makes a stiff consistency icing which is great for making flowers or using to outline or accent other decorations.  More water can be added to thin it down to flood fill decorations.

– Make sure all of your equipment (bowls, beaters, piping bags, etc) are GREASE FREE.  Grease will deteriorate the royal icing and make it turn to mush 🙁

– If you thin the icing down too much you can add more powdered sugar to thicken it back up.  Also if the icing is too hard to pipe, it is probably too thick and needs just a touch more water.  It only takes a VERY little bit to thin it down more so add it a little at a time.

– After you make the icing, cover the bowl with a damp wash cloth or paper towel to avoid the top drying out.  Likewise, once you fill your piping bags, keep the icing tips tucked into a wet washcloth when not in use.  Otherwise the icing could dry up in the tip and block it up.

– To store Royal Icing:  Put icing in a plastic storage container.  Place a layer of plastic wrap over the icing and press it down into the top surface of the icing so that air can not reach the surface.  Put on an air tight lid.  This will keep the icing from drying out.  It can be stored at room temperature.

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