Day 19 with Sugar and Merigue
I found Emily from Sugar and Meringue by chance and was instantly smitten. Her cookie designs are intricate and beautiful. I’m not sure I could really eat her amazing work! Today she is sharing a cookie decorating essential.
Hi! I’m Emily from Sugar and Meringue. I call myself Sugar and Meringue because those are the primary ingredients in Royal Icing – my favorite creative medium. Decorating cookies makes me happy. Decorating Christmas cookies to share with my family and friends makes me even happier and sharing cookie decorating ideas is something I really really love doing. That’s why I’m thrilled to take part in Amy’s 25 Days of Cookies!
A couple of weeks ago I spent a day decorating cookies with my best friend (also named Amy). She’s new to cookie decorating so I spent some time showing her some of the methods I use. We taped it so you can decorate with us if you’d like.
Here’s the Royal Icing Recipe that I use:
Royal Icing (originally from Sweetopia):
6 oz (3/4 cup) of warm water
5 Tablespoons Meringue Powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
*** Note; if your meringue powder has no vanilla flavour (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Thanks again for inviting me to take part in 25 Days of Cookies. Happy Baking!
Follow this link and get all the goodness for yourself!