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Full Online Book HomeLearning KitchenCakesandfrostings - Frosting Royal Icing By Kayce
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Cakesandfrostings - Frosting Royal Icing By Kayce Post by :Carola Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2119

Click below to download : Cakesandfrostings - Frosting Royal Icing By Kayce (Format : PDF)

Cakesandfrostings - Frosting Royal Icing By Kayce

7 Tablespoon water
4 Tablespoon meringue powder
7 cups of powdered sugar
1/2 teaspoon cream of tartar

Royal Icing - egg whites

3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar

As always when working with egg whites, make sure that all utensils are free of grease.

Beat together water and meringue powder or egg whites.

Sift together powdered sugar and cream of tartar. Place all ingredients into a mixing bowl. Beat 7 to 10 minutes or until icing holds a strong peak.

It is almost impossible to specify the exact amount of sugar that your recipe needs as it depends on the size of the egg whites as well as the moisture content of your powdered sugar.

Keep frosting covered with a damp cloth at all times to keep it from drying out.

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1 cup heavy cream 2 tbsp. unsalted butter 2 tbsp. granulated sugar 12 oz semisweet chocolate, broken into 1/2 oz pieces Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Makes 2 cups.
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Cakesandfrostings - Frosting Royal Icing Cakesandfrostings - Frosting Royal Icing

Cakesandfrostings - Frosting Royal Icing
6 tablespoons meringue powder 4 cups confectioners’ sugar 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 sides. Increase 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 job you are doing. You will need to experiment to find the best consistency. Store unused icing at room
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