Royal Icing Glaze
by Natalie Puikkonen

3TBS Meringue Powder (or egg white powder if using egg white I believe that is 3-4 egg whites)
¾ cup warm water
1 TBS lemon juice (must use if not using meringue powder because it stabilizes the egg whites)
1 tsp vanilla
3/4 tsp lemon emulsion
1 tsp butter emulsion
2lb confectioners’ sugar
1 TBS of corn syrup or food grade glycerin (optional)

Place meringue powder, lemon juice, water in the CLEAN bowl of a stand mixer with whisk attachment.  A hand mixer will work for this too.  (If using egg white powder just give the water and powder a quick stir and then let sit for 5 minutes before proceeding) * Beat on medium high until the mixture is to a soft peak. Add the powdered sugar and start mixing on low until the sugar starts to incorporate then add extracts and corn syrup and glycerin if using. You don’t have to add the last two ingredients but it gives the icing a softer bite and does not dry as hard.  Mix on low until ingredients are incorporated then kick it up to medium high and beat for about 3 minutes.  Beat until right before it starts getting shiny. It should be a stiff consistency Keep an eye on your icing.  When it's done, scoop it into a Tupperware, place a piece of saran wrap over the top and close the lid to store (if needed).

*if you use egg white powder you need to do this step so that the powder will dissolve or else you will get little lumps in your icing and you don’t want that and it will clog your icing tips.

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