Royal Icing Using Meringue Powder

I forgot to mention in my post about runout icing that I wasn't using that Wilton recipe I posted. When I started baking, I could hardly find Wilton products in groceries or department stores. Even famous baking suppliers in Metro Manila like Chocolate Lovers hardly carry Wilton products.

I used Royal Icing for works requiring flooding and outlining.

The recipe below uses eggwhite or meringue powder as substitute for eggwhites. You can find meringue powder in baking suppliers. If you're in the Philippines, you can use Ovasil which Chocolate Lovers carry. I don't suggest using eggwhites in your recipe especially if it's meant to be eaten. Better safe than be sorry if you cause salmonella poisoning to your guests or customers.

Here's the recipe:

INGREDIENTS

• 5 - 6 tablespoons hot water
• 3 tablespoons meringue powder
• 1 teaspoon vanilla

• 1 pound confectioner or powdered sugar (others call this 10x sugar, maybe because it is 10x finer)

Note: I used a Kitchenaid heavy duty mixer with the whisk attachment when doing this icing but can use handheld mixer.

Instructions:

1. In the mixer bow, add the FIRST THREE ingredients in the order given and beat until meringue powder is thoroughly dissolved or until it will begin to froth like eggwhites.

2. With the mixer on low, slowly add the powdered sugar. Don't add everything if you think it's already thick enough.

3. Beat until the icing thickens and it loses shine and stand in peaks.

Kate's personal note:

1. I usually make mine just thick enough for outlining. That way, I just have to thin it with a little water when I flood the pattern.

2. I store unused icing in an airtight container at room temperature. I once tried storing in the fridge but it crusted.

3. When working with royal icing, cover the unused portion with wet hand towel to avoid drying the mixture. However, one problem I encountered in using this methodl is the icing getting too thin as it absorbs the moisture from the towel. What I usually do is put my working mixture in an airtight container such as 'lock and lock". That way I can just easily cover it while I work.

Royal icing can be used to decorate cookies
and make flower decorations (which I never perfected)

These were my practice flowers using royal icing (Sept and Dec 2007)