Difference between revisions of "Outstanding Royal Icing"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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[[Category:Frosting and icing Recipes]] | [[Category:Frosting and icing Recipes]] | ||
[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
Revision as of 11:09, 5 May 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988. From "Catsrecipes Y-Group"[1]
Ingredients
- 5 tablespoons meringue powder combined with ½ cup water
- 2 egg whites at room temperature
- ½ teaspoon cream of tartar
- 2 teaspoons water
- 1 pound confectioners' sugar
Directions
- Place all the ingredients in the bowl of an electric mixer and beat slowly until they are blended then beat at medium speed until icing forms stiff peaks.
- Add more sugar if icing is not stiff enough or a few drops of water if it is too stiff.
- Use immediately.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
