Friday, February 5, 2010

Royal Icing/Color Flow Recipe

Here's the recipe for Royal Icing:

3 Tablespoons of Meringue Powder (you definitely need it this time)
4 Cups of sifted powdered sugar (always sift!)
5-7 tablespoons of warm water (I don't know why it needs to be warm though)

Blend powdered sugar and meringue powder in a bowl. Add the water and mix for 7-10 minutes on medium-low speed until icing is no longer glossy.

You'll definitely want to use an electric hand mixer for this icing. It doesn't make much bubbles and if it does, the bubbles come out easy. 7-10 minutes is a long time to blend!

**Make sure to cover your icing with a damp cloth while your are working with it. Though it may take a few days to fully harden, it will crust fairly quickly**

For Color Flow Icing, just add more water!

Add a little bit of water at a time. You'll know when you have just enough when you can drizzle a little bit of icing from a spoon and it takes it about 10 seconds for it to disappear back into the rest of the icing.

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