3 Tablespoons Meringue Powder
4 Cups (or 1 Pound) confectioners sugar
6 Tablespoons warm water
Beat all ingredients together about 8-10 minutes, using a high speed hand mixer,until the icing forms stiff peaks. If you want stiffer icing use up to 1 Tablespoons LESS water and to make it thinner for pouring add 1 teaspoon (per cup) MORE water. When adding more water, add 1/2 teaspoon at a time until you get the desired consistency.
Sugar Glaze Icing
Sift Confectioners sugar. Combine all ingredients in a mixing bowl. Mix until smooth and shiny. Place in a decorators bag or small squeeze bottle for outlining and decorating. Outline cookie and let it set for 20-30 minutes. Then fill the inside of the cookie with ample glaze to cover all desired areas. The icing will set up in about 30 minutes and can then be touched.
Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1½ cups of vegetable shortening to then buttercream. This will give more stability when the weather is hot.
• 8 egg whites (approx.1 cup)
• 1 cup granulated sugar
• 6 sticks unsalted butter (3 cups), room temperature
• 1 cup confectioner’s sugar (sifted)
• Pinch salt
• 2 tablespoons vanilla extract
Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don’t want scrambled eggs!
Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes.
Turn the mixer to medium speed and add the softened butter a little at a
time. Remember, depending on your area, you may need more or less butter.
Add the powdered sugar and vanilla and mix.
From Food Network
- 1 cup egg whites, room temperature
- 1 1/2 cups sugar
- 2 cups butter, room temperatured
Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results