Wednesday, May 1, 2013

Royal Icing Recipe


I love working with Royal Icing despite its sensitive nature.  For me it pipes nicely than buttercream and there's more flexibility to the designs that you can do.
Here's a simple recipe that I like to use:
6 T Water
3 T Meringue Powder
454 g Powdered Sugar preferably 10X
In a mixing bowl just combine all ingredient and mix together using a paddle attachment, if mixture looks dry and clumpy use a small amount of water until desired consistency of the icing is achieved.
Make sure to cover or seal icing if you're not using it right away and place over damp cloth to prevent from drying and crusting. 
****Image with Wilton product taken from***


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