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last minute icing

post #1 of 7
Thread Starter 
It's my own fault for waiting till the last minute, but I am looking for an easy royal icing for a cookie pop bouquet I need to construct tonight. Help?

BTW, I am loving this site!
Life's too short to drink poison- Alton Brown
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Life's too short to drink poison- Alton Brown
I'll start being nicer when you start acting smarter.
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post #2 of 7
Hi Pup,

Here is the recipe from one of my Wilton class books...it's really easy! Hope it helps!!

3 tablespoons Meringue powder
1lb powdered sugar
5-6 tablespoons lukewarm water

Yields about 2-21/2 cups

Combine all ingredients and mix for 7-10 min at a low-medium speed in a stand mixer until icing looses its sheen. You can substitue some of the water for clear flavoring if you want. My instructor told us to start with 5 tbls. of water and then add the last one if needed.

You can store this in an air tight contanier for up to 2 weeks. When you want to re-use just put it in the mixer again for a few minutes.

Good Luck!!
"Life may not be the party we hoped for, but while we're here we might as well dance."
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"Life may not be the party we hoped for, but while we're here we might as well dance."
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post #3 of 7
The easiest Royal icing is egg white and icing sugar, if you want colour add it. The more egg white you use the more icing sugar you need. I guess you call icing sugar powered sugar.
post #4 of 7
Do you have to cook that recipe? Raw eggs kinda scare me!
post #5 of 7
I've done it before, got the recipe from Martha Stewart.......didn't have any issues......if you're worried just use the meringue powder with the amount of water on the can...it will tell you how much is worth how many egg whites......then add powdered sugar until it is the consistency you're looking for.......
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or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #6 of 7
Thank You so much! I will just have to give it a try!
post #7 of 7
The egg white is raw, its only a bit on the googy side but you can live with it. In other words no you don't cook it.
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