Royal Icing for making flowers and such. I’ve noticed a lot of royal icing recipes I’ve tried don’t taste great at all. The raspberry extract gets rid of the meringue tang and tastes so good.
Tasty Royal Icing
- 3 Tablespoons Meringue Powder
- 1 lb. (4 cups) confectioners’ sugar
- 6 Tablespoons warm water*
- 1 Teaspoon Raspberry Extract
* For stiffer icing, use 1 tablespoon less water
- 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).
- As with all royal icing, keep grease away!
Loved the icing, was easy to work with, but I added another tsp of extract to the recipe, it does taste better
I'm going to be carving a dragster race car out of RKT and read that I should first coat it with RI and then ice it with buttercream. Could you shed a little light on this for me?
I am confussed i thought that 1 lb was 2 cups. On my confectioners sugar package it shows 2 lbs is 32 oz. So 1/2 of that is 16 oz which is 2 cups. Can someone please explain this to me?
I'm not too fond of raspberry. Could I use any extract for this?
a two pound bag of icing sugar is approximately 8 cups. one pound is equal to 4 cups of icing sugar. For real accuracy I use a good quality food scale if precision is required.
I too bought a quality food scale two weeks ago for correct measurements, and was I suprised when I realized how much easier it is and no more guessing game.
To prillie: The ounces on the package are weight ounces which is not the same thing as volume ounces. So you can't convert the ounces on the package to ouces in a cup. That's why it's confusing.
This recipe is GREAT!! There is nothing I have tried with this icing that hasn't worked!!! Works wonders with the royal icing crowns!! And it tastes great too!
Login To Leave A Comment