Meringue Powder Glaze Recipes

MY FAVORITE ROYAL ICING

Steps:

• Watch the video of the icing above so you get an idea of what the final consistency should be.
• Pour confectioners' sugar, meringue powder, and 9 Tablespoons of water into a large bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 - 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it's too thick, beat in more water 1 Tablespoon at a time. I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. Keep in mind that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners' sugar.
• When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. If icing consistency is too thin and runny, it will take longer to dry. If the icing is applied very thick on cookies, it will also take longer to dry. If you're layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. See blog post above for make-ahead and freezing instructions.

ROYAL ICING WITH MERINGUE POWDER

Steps:

• Place meringue powder and 3/4 cup water in the bowl of an electric mixer and use the whisk attachment to combine. Add 1/4 cup of the sugar; mix well on low speed. Gradually add remaining 3 3/4 cups sugar, mixing constantly and scraping down the sides.
• Increase the speed to high and continue to beat until soft peaks form, about 5 minutes. Gradually add more water as necessary to thin to the consistency appropriate for the decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the best consistency. Store at room temperature in an airtight metal or glass container for up to 2 weeks.

MERINGUE POWDER GLAZE

Steps:

• With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
• Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
• Divide into separate bowls if desired before tinting with paste food coloring.
• Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).

MERINGUE POWDER BUTTERCREAM COOKIE FROSTING/GLAZE RECIPE - (4.2/5)

Steps:

• *FROSTING:* Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more. Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later. *GLAZE:* Frosting Prep: Making Glaze Glazing is a technique that creates that super-smooth look you see on fancy cookies. Basically, "glaze" is just watered down frosting. Here is a basic how-to for making the glaze. 1. After you have colored all of your frosting, get a small container for each glaze color you will need (clean butter tubs and yogurt containers work great for this and you can throw them away when you are done!). 2. Put the desired colors of frosting in the containers by either mixing the color right in the container or squeezing it from a decorating bag. 3. Add water to the container(s) a few drops at a time, stirring after each addition. A basic rule of thumb for a good consistency is that a drop of the icing should disappear into the mass on the count of 6 or 7. It will be similar in consistency to Elmer's glue: fairly runny, but not so thin that it's hard to control. 4. Keep glaze colors covered while not in use. If your containers do not have lids, I recommend covering them with saran wrap and then a damp towel. 5. The glaze will separate as it sits, so you will need to stir the glaze well before and during use