50Express® Meringue Royal Icing Recipe скачать в хорошем качестве

50Express® Meringue Royal Icing Recipe

Today we will be making our 50Express® Royal icing recipe using 50Express® Meringue powder. Perfect for making royal icing decorations. This stiff consistency is a base to make other icing flows for cookie decorating or creating other designs for icing transfers. Tools needed: -Stand mixer with the whisk attachment -Measuring cups -Measuring spoons -Spatula -12” Pastry bags -Tips #20, #352 -Parchment paper -Baking sheet Ingredients: -1/4 Cup of 50Express® Meringue Powder -1/4 tsp. 50Express® Bakers Cream -2 lbs. confectioner’s sugar -1/2 Cup of water + 1/4 Cup of water Procedure: In a bowl of a standard mixer fitted with the whisk attachment add in 1/4 cup 50Express® Meringue Powder, 1/4 tsp 50Express® Bakers Cream, and 2 lbs. confectioner’s sugar. Add in 1/2 cup water and whisk at low speed 2 mins. Stop and scrape the sides of the bowl. Add the additional 1/4 cup of water, mix at low speed to reach a stiff consistency. Take about 1 cup of the stiff icing and add in gel food coloring and 1/4 tsp of water to help soften a bit. Be sure not to add too much water as that will not work for this design. Fit a #20 piping tip into a 12” pastry bag. Add in the colored royal icing. Make additional colors for leaves and rosettes. Prepare an additional bag fitted with a #352 piping tip and color a bit more icing green. On a parchment paper fitted to a baking sheet, begin piping rosettes 1 inch apart. Add a leaf for special touch. Once piped, let dry for 2-4 hours or overnight. The icing should peel right off, now they’re ready to use