Royal Icing
Posted: Mon Sep 07, 2009 11:31 pm
Royal Icing
Pastry Chef Chris Broberg
Ingredients:
3 egg whites
Pinch cream of tarter
1 pound powdered sugar
Preparation:
Place all ingredients in very clean mixing bowl. Turn machine on, and with whisk attachment, combine on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer.
Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form.
Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
Pastry Chef Chris Broberg
Ingredients:
3 egg whites
Pinch cream of tarter
1 pound powdered sugar
Preparation:
Place all ingredients in very clean mixing bowl. Turn machine on, and with whisk attachment, combine on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer.
Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form.
Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.