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Meraingue (sp?) Powder in royal icing.

post #1 of 4
Thread Starter 
First of all, I would like to thank Antonia74 for putting her tutorial for decorated cookies on this site as well as her recipe for Royal Icing. Thank you, Thank you and Thank you.

Now, I was wondering Antonia74's Royal Icing recipe calls for 5 tablespoons of MP. What if I used only 3 tablespoons? Would I still get the same great stiff consistency? The reason I am asking is because the MP is sooooo darn expensive ($3.94 US) for about 4 ounces. However, when you open the container it looks like it is about 2 ounces (from settling). TIA
post #2 of 4
The Royal Icing recipe I have only calls for 3 tbsp of MP, with 4 cups of icing sugar and 5 tbsp of water. Now the problem with the 5 tbsp of water is I am in Canada and our icing sugar has corn starch so in the states you would use less water.

I agree with you MP is very expensive. I pay $8.34 for a 4 oz can, and yes i agree it looks like I only get 2 oz.

I know this may not be of any help to you but that's how we do it here.
post #3 of 4
Quote:
Originally Posted by vie

Now the problem with the 5 tbsp of water is I am in Canada and our icing sugar has corn starch so in the states you would use less water.



You know I am curious now...I live in Maryland and buy my 10x at Costco...and it has cornstarch in it too. In fact I have tried to find it without, but can't. Do you know where people get it without? i wanted it w/o b/c i heard it tastes less gritty.....
post #4 of 4
I'm in MD too,and I haven't seen it without. But, I know you can make powdered sugar at home by finely grinding regular sugar in a food processor or powerful blender... I have a Vita-mix and I've made it in that. hope that helps!
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