Adds body to royal icing, meringue, boiled icing; stabilizes buttercream. Replaces egg white in many recipes. Resealable top opens completely for easy measuring. Certified Kosher.
The recipe and Instructions are: Use as an egg white substitute for baking & decorating: 2tsp. Meringue Powder + 2 tbsp. water = 1 egg white Royal Icing (Stiff Consistency) 3 tablespoons Wilton Meringue Powder 4 cups sifted confectioners’ sugar (about 1lb) 5 tablespoons water In large bowl, beat all ingredients at medium speed of stand mixer until icing forms peaks and loses its sheen, 7-10 minutes. If using a hand mixer, beat at high speed 10-12 minutes. If peaks are not forming, increase the mixer speed and continue to beat. To prevent drying, cover bowl with damp cloth while working with icing. Makes about 2 ¾ cups of icing
- Product packed by dry weight. Contents may settle.
- After opening, store in a cool dry place. No refrigeration required.
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