Tuesday, December 7, 2010

Royal Icing

Royal Icing is the glue that holds gingerbread houses together. It really isn't for eating.

4 cups powdered sugar
3 egg whites at room temperature
1/2 tsp cream of tarter
1 tsp vanilla

Beat at high speed for 7-10 minutes until very stiff. Cover with wet towel to keep from drying out while you use it for gingerbread houses. Makes 3 cups.

Royal Icing Meringue Recipe*
3 level TBS Wilton Meringue Powder Mix
4 cups powdered sugar
6 TBS water (1 TBS less for stiffer icing)

Beat all ingredients at medium speed for 7-10 minutes. (10-12 minutes high speed for portable mixer) until icing forms peaks. Cover with damp cloth to keep from drying out. Makes 3 cups

*To give royal icing decorations a shiny, snow-like effect, add 1 TBS corn syrup to 1cup royal icing.

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