Recipe for Fresh Lemon Royal Icing Metric Version 1kg powdered sugar, sift if needed 50grams meringue powder 5grams(1tsp) cream of tartar 55 ml strained fresh lemon juice 110ml tap warm water 10ml (1tbl) Vanilla Extract Cup Version 2lb (7-8 cups) powdered sugar, sift the sugar if needed 4 1/2 tbl meringue powder 1/4 cup strained fresh lemon juice (one lemon) 1/4cup +2 tbl tap warm water 1tsp cream of tartar 1tbl Vanilla Extract For non lemon icing, use the same measurements, instead of lemon use water. Make sure all your tools are grease free! Wipe all tools with a piece of paper towel and vinegar. Wipe dry with a clean towel. •Sift the powdered sugar if needed, if powdered sugar has big chunks make sure you sift it. • Mix using a whisk meringue powder with fresh lemon juice and warm water, until slightly foamy, add cream of tartar, mix again and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for about 3-4 minutes, add vanilla extract, continue mixing for another 5-6 minutes. Scrape the bowl once and beat again. •When icing is done it should be stiff NOTE •Store this icing in an airtight container in the fridge, make sure that plastic container is grease free as well. •This icing behaves really well even after several weeks, just keep it in the airtight container and remix the icing when you are ready to use it again
Posted on: Thu, 18 Sep 2014 19:15:31 +0000
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