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1/4 cup water 5 teaspoons Meringue 2 cups 10X Confectioners Sugar (Powdered)* Whip for 5 minutes at high speed. Keep covered withdamp cloth. Icing should stand to 3-4 inch peak onspatula knife, if icing begins to fall slightly after lengthyuse, simply rewhip.*33/4 cups of Confectioners Sugar to one pound. For a lighter icing, add a tablespoon of water andcontinue beating. The addition of water and continuedbeating makes this icing even lighter than boiled icing.When your flowers harden from this lightly beatenicing, they must be handled very carefully because theair cells in the icing tend to crumble. Use this icing when you are making up flowers or vari-ous decorations in advance. The icing will dry and youmay peel it off your waxed paper and place your deco-rations on cakes, petits fours, etc. without damagingyour decorations. |
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