Hello,
can some one one please suggest me using a small amount of Royal icing recipe that only would cover 10-15 cookies.
i just need to make a small cook batch. Then I will making large 30 -40 batches two weeks later.
If I used Meriangue poweder I believe I can store the icing in freezer for a month making large batch. However if I use regular egg white, how long I can use that royal icing.
thanks,
Just cut the ingredients in 1/2 if not even into 1/4s. Sometimes when I needed just a small amount I just whipped together about 1/3 cup powdered sugar, a tablespoon or so if meringue powder and enough liquid to make it soft enough to mix w/a whisk. Mix until it's as thick/thin as you think will work.
- 1 Tablespoons Meringue Powder
- 1/3 lb. (1 & 1/3 cups) confectioners’ sugar
- 1-2 Tablespoons warm 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!
* For stiffer icing, use 1 tablespoon less water
Instructions
egg white royal is not as resilient as meringue powder royal --
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