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Meringue Powder Buttercream Recipe
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This is great to use
when
decorating
cookies.
I have
recently discovered that this icing can be thickened up with additional
powdered sugar to make an outline. It works really well, and is SO easy.
The only problem I had with it is that the color seems to get a little
blotchy and faded after the cookies sit for about a day. But it's great if
you need some quick cookies that will be used fairly soon. |
1/3 cup water
3 T. meringue powder
1/2 cup shortening
5 1/2 cups powdered sugar
1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
1/4 tsp. almond extract
Beat water and meringue powder until stiff peaks form. Add shortening, sugar,
and extracts and whip for 3 minutes. Store well covered.
Note: I have had a lot of problems with tiny lumps in this icing,
which prompted me to experiment to see if I could eliminate the problem. My
theory is that the lumps were being caused by the meringue powder mixing with
the water and then drying on the sides of the bowl. So, what I came up with is
this:
Sift half of the powdered sugar with the meringue powder, and place in the bowl
of a large mixer. Turn on mixer (use whip attachment) and, while mixing the
sugar, slowly stream in the water. Let it mix, until everything is incorporated.
Avoid scraping the bowl down if you can. When stiff peaks form, add flavorings
and mix well. Then add remaining powdered sugar and shortening and whip for 2-3
minutes more. Hopefully you will have a lovely, lump-free icing!
From
http://www.karenscookies.com/recipes_cuticing.htm#linkx
