he flour, baking soda, baking powder, salt, ginger, cloves and cinnamon
Stir flour and baking powder together in a bowl.
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.
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.
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.
Combine powdered sugar and meringue powder in a large bowl.
Add water and your choice of extract and beat until desired consistency.
Add your choice of food coloring and sprinkles if desired.
The icing needs to be used immediately or transferred to an airtight container or it will harden.
Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.
In a large mixing bowl, combine powdered sugar, meringue powder and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7-10 minutes or until mixture is very stiff. cover bowl with a damp paper towel and plastic wrap; refrigerate for up to 2 days.
Place the water, extract, corn syrup, and meringue powder in a mixing bowl and using a hand whisk, whisk it for about 30 seconds until it is puffy.
Pour all the powdered sugar into the mixing bowl and beat on the lowest speed for 4 minutes.
ore lemon juice for runnier icing. Divide icing into small bowls and
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).
mbine flour, baking powder and salt. In
emoving from sheet pan.
Royal Icing: Place all ingredients in clean
Makes hard icing for decorations.
ow speed slowly add the meringue powder, water, flavoring and salt, scraping
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer.).
Mix powdered sugar, cocoa and egg whites.
Add water slowly until the icing is the consistency of thick frosting for outlining and thin with more water to fill.
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.
Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
ntil fluffy.
Add sugar, meringue powder, about half of the cream