With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
Divide into separate bowls if desired before tinting with paste food coloring.
Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).
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.
ans to cool completely.
MERINGUE TOPPING -
Preheat oven to
arge bowl, beat confectioners' sugar, meringue powder, and water until stiff, about
ow speed slowly add the meringue powder, water, flavoring and salt, scraping
whisk to combine flour, baking powder and salt. In the 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.
he flour, baking soda, baking powder, salt and spices.
3
Mix vanilla, meringue powder and Crisco for 3 to 5 minutes in a mixer.
Add sugar and half of water; moisten at low speed.
Add remaining water and mix 6 to 8 minutes.
Recipe will frost one 9 x 12-inch layer cake or two 8-inch round layers.
cing, whisk together powdered sugar, meringue powder, 2 tbsp lemon juice and
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.
ogether flour, cornstarch, nutmeg, baking powder, baking soda and salt.
ixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add
eturn to freezer while preparing meringue.
In a medium mixing
ntil fluffy.
Add sugar, meringue powder, about half of the cream
old the almond mixture into meringue mixture until completely incorporated. The
Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, and confectioners' sugar in a large bowl using an electric mixer on low. Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes. If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.
ith parchment paper. Place sugar, meringue powder and water in a large
lavor to cut sweetness. Use meringue powder and/or cornstarch if cake
* You can purchase meringue powder at your local grocery store