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Old 05-09-2002, 01:47 PM
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Stiff Royal Icing

3 Large Egg Whites
5 cups sifted confectioner's sugar

In the bowl of an electric mixer (if you have one, I don't) , beat egg whites on low speed until just frothy, 1 minute. Beat in 1/4 cup sugar. Add remaining sugar and beat icing on high speed until it holds a peak and is very thick, 5-10 minutes. To keep a crust from forming, cover icing with a damp paper towel. Makes 3 cups.
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Old 05-09-2002, 02:03 PM
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Cool! Have you ever tried this one? I found these too and can't decide which one to try LOL

Royal Icing from Sugarbaker's

Makes 3 cups of base consistency icing

3 3/4 cups sifted confectioners' sugar
3 T meringue powder
6 T warm water

Beat 4 to 5 minutes
By hand, stir in optional flavorings and desired tints.

They say to add 8 T of warm water if you want flow consistency


Toba Garrett's Glace' Icing

1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired

In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
Divide to flavor and add color.
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Old 05-09-2002, 06:57 PM
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You should be able to purchase Merengue Powder where Wilton products are sold...ie Michaels, possibly Wal-mart, etc... I have had some in my fridge forever and I can't remember where I bought it!

Royal Icing (Tried and True)

3 Tablespoons merengue powder
1/3 cup warm water
1 16 oz pkg powdered sugar, sifted (4 1/2 cups)
1 tsp vanilla
1/2 tsp cream of tartar
paste food coloring

In a small mixing bowl combine merengue powder, water, sugar, vanilla, and cream of tartar. Beat with an electric mixer on low till combined, then on high speed for 7-10 minutes or till very stiff. Divide and add food color. Use at once. Keep covered with clear plastic wrap to keep it from drying out. Makes 3 cups per batch.

Note: I usually keep mine covered with a damp rag while using it to keep it moist.
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Old 08-21-2002, 03:25 AM
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Royal Icing (Nice hard icing)

Royal Icing
Makes 2 cups

This is great for making a gingerbread house or icing a cookie that needs a hard icing.

4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.
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