Monday, September 5, 2011

Royal Icing I

This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.


3 tbs Marinque Powder

4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm water

About 3 cups of icing.


step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed

 with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
step 2

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup
 of royal icing. Use grease-free spoon or spatula to stir slowly. 
 Add 1/2 teaspoon water at a time until you reach proper consistency.

1 comment:

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