ICING WITH MERINGUE POWDER RECIPES
HOW TO MAKE ROYAL ICING WITHOUT MERINGUE POWDER
Meringue powder may be the gold standard for royal icing, but you can make a beautifully smooth alternative with egg whites instead.
Provided by Bridget Edwards
Categories dessert
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 36 servings
Number Of Ingredients 3
Steps:
- Sift sugar into a bowl of an electric mixer. Add remaining ingredients. Using the paddle attachment, mix on low until sugar is incorporated. Increase speed to medium and beat for 5 minutes. Check for stiff peaks. If needed, increase speed to medium-high and continue beating icing, watching closely for stiff peaks. Once stiff peaks are formed, transfer the icing to bowls and cover with plastic wrap, pressing the wrap onto the icing to prevent crusting. At this point, the icing can be tinted with gel paste food coloring. The icing can also be thinned with water to fill in piped outlines.
ROYAL ICING WITH MERINGUE POWDER - MARTHA STEWART
Meringue powder is an icing mix available in cake-decorating supply stores. This recipe is a good choice if you're concerned about consuming raw eggs.
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Place meringue powder and 3/4 cup water in the bowl of an electric mixer and use the whisk attachment to combine. Add 1/4 cup of the sugar; mix well on low speed. Gradually add remaining 3 3/4 cups sugar, mixing constantly and scraping down the sides.
- Increase the speed to high and continue to beat until soft peaks form, about 5 minutes. Gradually add more water as necessary to thin to the consistency appropriate for the decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the best consistency. Store at room temperature in an airtight metal or glass container for up to 2 weeks.
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