Royal Ic­ing

The Denver Post - - LIFE & CULTURE -

The trick to royal ic­ing is the con­sis­tency. If it is too thick, it will break when pip­ing. If it is too thin, it will run. The amount of wa­ter you need to add to get the right con­sis­tency will vary with the hu­mid­ity and tem­per­a­ture of your kitchen. Use gel food, color­ing such as Wil­ton, so that the color does not wa­ter down your ic­ing. Royal ic­ing crusts quickly, so cover your bowls of ic­ing with damp pa­per tow­els. In­gre­di­ents 4 ta­ble­spoons meringue pow­der ½ tea­spoon cream of tar­tar M cup wa­ter 8 cups (ap­prox­i­mately 2 pounds) pow­dered sugar

Gel food color (if tint­ing ic­ing) Direc­tions

In a mix­ing bowl, com­bine meringue pow­der, cream of tar­tar and wa­ter. Beat on high speed un­til stiff peaks form. Add pow­dered sugar to meringue. Beat on low speed un­til in­gre­di­ents are in­cor­po­rated, then mix on high speed un­til stiff peaks form. Add ad­di­tional wa­ter as needed to achieve pip­ing or flood­ing con­sis­tency. Sep­a­rate ic­ing into smaller bowls to tint dif­fer­ent col­ors us­ing gel food color­ing. Fill pas­try bags out­fit­ted with pip­ing tips (typ­i­cally size 2 or 3).

Yields 4¾ cups.

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