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Full Online Book HomeLearning KitchenCakesandfrostings - Frosting Royal Icing
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Cakesandfrostings - Frosting Royal Icing Post by :samzbuzy Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2212

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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 temperature in an airtight metal or glass container for up to 2 weeks.



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Cakesandfrostings - Frosting Royal Icing By Kayce Cakesandfrostings - Frosting Royal Icing By Kayce

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
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1/2 cup butter or margarine 6 tbsp. water 4 tbsp. cocoa 1 lb. powdered sugar 1 tsp. vanilla Melt butter in a saucepan with the water and cocoa. Bring to a boil. Remove from heat, stir in powdered sugar and vanilla, mixing until smooth. Spread on cake.
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