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Royal Icing

Here is my classic, smooth royal icing made with meringue powder. It’s easy to operate with, sets fast, and won’t crack your teeth when it dries. It has the most refined taste and texture. Also, it makes decorating sugar cookies joy and effortless. Use this regular royal icing procedure for floodings and outlining your sugar cookies. This is the only right royal icing I use. It’s my preference because it’s simple to work. And also it rests immediately and doesn’t want raw egg whites. And, great of all, it doesn’t have a robust cement-like texture. It won’t crack your teeth like other royal icings. There are many ways to make royal icing, and my preferred method is with meringue powder. Meringue powder takes the point of raw egg whites, which is found in everyday imperial icing recipes. Both build a very sturdy and stable icing that settles on top of cookies.

Meringue powder is used while carrying eggs helps reduces the need for raw fresh eggs. But yet gives the same proportion. You can find meringue powder in some baking courses. Most craft markets with a baking section, and online. I buy it on Amazon in the 8-ounce container. Super inexpensive and it lasts me a while. Royal Icing is a simple white icing that condenses to a smooth, hard, matte finish. Besides its lovely finish. Also, colours which make it a favourite of professionals who use it. There are two methods to prepare royal icing. My preference is to use one made from a mixture of candy sugar (powdered or icing), lemon juice, and raw egg whites. But, because of the chance of salmonella when using raw egg whites. Some may favour the ingredients I have included using meringue powder. Meringue powder is a beautiful, white powder used to replace fresh egg whites. And is obtained from dried egg whites, sugar, salt, vanillin and gum. You can buy it online, in cake decorating stores or Michael’s or Joann’s.

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