Friday, February 29, 2008

Royal Icing

1/2 cup plus
1 tablespoon meringue powder*
1 cup plus 2 tablespoons warm water
12 cups icing (confectioners')sugar
3/4 teaspoon cream of tartar
Special equipment: an electric mixer or heavy-duty mixer fitted with a wire whisk attachment
*Meringue powder can be purchased at health and bulk food stores. It may also be called dried egg whites.
Combine all ingredients in the bowl of an electric mixer fitted with the whisk attachment. Start on slow speed and whisk the mixture and as the mixture begins to come together increase the speed. Mix for 6 to 8 minutes or until fluffy and shiny; it may be necessary to scrape down the sides of the bowl with a rubber spatula after the first 3 minutes so that all the ingredients can be fully incorporated. Keep covered with a damp towel until ready to use.
Use to decorate gingerbread houses and cookies.

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