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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

FLOOD ICING (ROYAL ICING) FOR DECORATING COOKIES Recipe

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This recipe for FLOOD ICING (ROYAL ICING) FOR DECORATING COOKIES is from Turn Off & Tune In, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 CUP WARM WATER
5 TBSP MERINGUE POWDER
1 TSP CREAM OF TARTAR

5-7 CUPS CONFECTIONER'S SUGAR (ICING SUGAR)
Directions:
Directions:
Whisk first 3 ingredients together until foamy, approximately 30 seconds.

Gradually add in sugar and mix with paddle attachment (or electric mixer) for 10 minutes. Less sugar if you want the icing thinner, and more sugar if you want it thicker.

Add in colour as needed.

Pour into squeeze bottles to use. Can be kept at room temperature for approximately 1 week, if sealed. If icing separates just stir together prior to use.
Personal Notes:
Personal Notes:
Consistency of icing can be adjusted by adding small amounts of water to thin or small amounts of sugar to thicken.

 

 

 

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