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Halving a Recipe...

post #1 of 4
Thread Starter 
Has anyone has success halving a royal icing recipe?

I've tried have not been successful...it is a pain when I am doing projects that only call for a small amount of RI...I make a whole batch and have way to much.

I hate wasting....
post #2 of 4
If I only need a small amount I use 1 teaspoon of meri-white (I think that is similar to your merangue powder), 1 1/2 tablespoons of water and 4-8 oz icing sugar.

Mix the meri-white and water together until there are no lumps. Mix in the icing sugar a bit at a time beating well between each addition until icing reaches desired consistency
post #3 of 4
Thread Starter 
Many thanks MissB...I will give that a go!!!
post #4 of 4
I usually just make half a recipe of royal. I just use 3 TBS of meringue powder and 1/2 a bag of powdered sugar (or 1 box). I start out with 4 TBS of water and add as I need it.
Hope this helps.
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