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.
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.
rick I learned from my Wilton class instructor! Remove cakes to
Combine water and Meringue Powder.
Whip at high speed until peaks form.
Add four cups sugar, one cup at a time, beating after eash addition at low speed.
alternately add shortening and remainder of sugar.
add salt and flavourings.
beat at low speed until smooth.
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.
/3 cup water and meringue powder; whip with electric mixer at
ans to cool completely.
MERINGUE TOPPING -
Preheat oven to
Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.
* You can purchase meringue powder at your local grocery store
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.).
ixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add
arge bowl, beat confectioners' sugar, meringue powder, and water until stiff, about
Sure Jel, lemon peel, cornstarch, meringue powder and paprika in small mixing
ow speed slowly add the meringue powder, water, flavoring and salt, scraping
whisk to combine flour, baking powder and salt. In the bowl
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.