days.).
For the icing:.
In a bowl, combine
ssembling the cake, make the meringue layers. Cut out TWO-11
/4.
For the meringue stack, place the egg whites
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
ntil fluffy.
Add sugar, meringue powder, about half of the
ot pasty).
-Butter Cream Icing-.
Add a dash of
Sift the flour and icing sugar into a bowl.
* You can purchase meringue powder at your local grocery
ow speed slowly add the meringue powder, water, flavoring and salt
-8 minutes, until the meringue mixture is white and glossy
br>Stir the finely crushed meringue into the whipped cream then
e nieve). Then add the icing sugar little by little while
Beat cream, icing sugar and Queen Natural Vanilla Essence until smooth and thick.
Fold cream gently into raspberries and meringue pieces to create a soft, marbled effect. Serve immediately in tall glass or small bowl.
Beat meringue powder and cold water until stiff, about 4 minutes.
In large microwave safe measuring cup, stir sugar, corn syrup, and water.
in microwave oven * bring syrup mixture to a boil ( approximately 5 minutes )
Remove when boiling stops.
Slowly add syrup to meringue mixture while beating on low speed.
Beat on high speed for four minutes until stiff and glossy.
* For stove top mix sugar, corn syrup, and water in a 2 quart saucepan. Bring to a boil, cool lightly and resume directions above.
hen gradually add confectioner's/icing sugar and beat until thick
rom sheet pan.
Royal Icing: Place all ingredients in clean
ll equipment for making the icing with vinegar, including spatulas, measuring
In bowl, beat meringue powder with water until combined.
Gradually beat in icing sugar til very stiff, about 4 minutes.
Cover with damp cloth to prevent drying out.
rozen.
For the royal icing: Using a stand mixer on
Place sugar and Meringue powder in a bowl and stir at low speed.
Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen.
To prevent drying out, keep the bowl and icing tips covered with a damp towel.
Will keep for two weeks stored in the fridge.
Whip again before using.