Dessert & Baked Goods » Dani's Royal Icing
Sweet Dani B shares her royal icing tips. Using meringue powder instead of eggs eliminates the dreaded raw egg fear. Once the icing is mixed, it will last in an air-tight container at room temperature for a couple of weeks. Have fun with a rainbow of food colorings and watch Dani's creative use of royal icing on Owl Cupcake Toppers, Snow Divas and Woolly Sheep.
Ingredients
- ½ cup meringue powder
- 1 cup cold water
- 2 lbs confectioners sugar
Special Equipment
- hand mixer
How-to
- Using a hand mixer fitted with the whisk attachment , beat together meringue powder and water to a smooth texture, removing air bubbles, and swirling the mixer to get at the edges of the bowl
- Fit beater attachment to the hand mixer and beat in confectioners sugar, starting slowly, then increase speed until combined. Brush down sides of bowl and the bottom with a spatula to make sure all ingredients are incorporated and icing has a ribbon-like consistency
- Transfer to containers and add food coloring as desired. If not using immediately, cover air-tight and store at room temperature. Icing will last a couple of weeks until it starts to dry out. Re-mix briefly when ready to use
Notes
- If the icing is too thick, add water, about 1 tbsp at a time, and beat until the water is thoroughly combined. If icing is too thin, add more confectioners sugar
- When using royal icing, squeeze bottles work great for designing cookies like Sweet Dani B's Owl Cupcake Toppers, Wooly Sheep, Cocoa Mug and Snow Divas!
Comments (3)
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Posted Sunday, April 17, 2011, at 10:41 pm by Donna Viera:Had a blast making these for Easter, thanks to the tips from Sweet Dani B.
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Posted Tuesday, December 21, 2010, at 10:02 am by Bea Viera:Made these gingerbread cookies and used Dani's royal icing.
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Posted Saturday, December 11, 2010, at 12:45 pm by Donna Viera:This icing is a dream! No eggs, so no worries about keeping the icing or whatever you're decorating chilled. Thank you, Dani! Meringue Powder is the way to go.
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