1 - 10 of 65 for royal icing

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Sift the powdered ... minutes or until icing is very stiff. ... icing immediately or keep covered to prevent it from drying out. Makes about 2 1/2 cups.

Beat ingredients until light and fluffy and foam peaks. Add more confectioners' sugar, if needed, 1 tbsp. at a time. Store in air-tight container or ...

Beat egg whites and cream of tartar until frothy. Gradually add powdered sugar. Mix well. Beat 5-7 minutes, until stiff. Makes 2 cups.

Make sure bowl ... medium cream Crisco, flavoring and salt. Add milk, water and meringue. Slowly add powdered sugar. Very stiff icing, used to decorate.

Combine ingredients and beat ... smooth. Keep covered with a damp paper towel. This icing dries very hard and can be used as "glue" for gingerbread houses.

Put powdered sugar in bowl, then cream of tartar and egg whites. Beat on high speed for 10 minutes. Keep in airtight container.

Put all ingredients ... so that the icing will not stick ... airtight jar 2-3 weeks. Before using, mix thoroughly with a spatula. Recipe can be doubled.

If a soft, not brittle, icing is preferred add ... cloth. To rough ice, put the ... steel ruler or palette knife and making the joins as smooth as possible.

Combine egg whites ... powdered sugar, mixing well. Beat 5 to 7 minutes. Makes about 2 cups. Icing dries quickly, keep covered at all times with plastic wrap.

Beat all ingredients until icing forms peaks at low speed. Yield approximately 3 cups.

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