Combine warm water and meringue powder, beat on medium speed until the meringue powder/ water mixture resembles frothy egg whites. Add flavoring, cream of tartar and gum arabic, or gelatin, if using. (I don't use any of these strengtheners for 'every day' royal icing). Add confectioners' sugar, beating slowly. Beat on low to medium speed until icing is light and fluffy, holds its shape, stands in peaks and has a [dull] finish.
Beating can take up to 15 minutes. Keep covered at all times with a damp cloth. To restore texture, simply re-beat. For lighter icing, add tablespoon water, continue beating. This makes a more brittle flower.
Air holes (from beating on too-high speed) will cause decorations to be very brittle and break easily. High humidity can make pieces brittle.
All utensils should be absolutely grease-free. But when
problems occur for my students, it has always because the icing was not
beat long enough.
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