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This is a good all-purpose decorator's icing. I use a blend of professional strength vanilla, butter, almond and lemon flavors in mine. This icing is stable at room temperature and can be refrigerated in an airtight container for 2 weeks.
2 lbs. powdered sugar, sifted
In a large mixing bowl, combine water, salt, shortening and flavoring with 1 cup of the powdered sugar.
Beat on medium speed until creamy. Scrape sides often and gradually add the remaining sugar, one cup at a time. Continue beating on medium speed until light and fluffy.
Yield: 7 cups (appx.)
Royal Icing (Egg White)
5 egg whites (room temperature)
Beat egg whites until frothy. Slowly add powdered sugar and lemon juice. Beat on low until desired consistency is reached (about 5 minutes). Do not whip too much air into the icing since air bubbles weaken it.
Royal Icing (Meringue Powder)
3 tablespoons meringue powder
Beat all ingredients on low until desired consistency is reached (about 7-10 minutes).
Royal Icing for Stringwork
Add the gum arabic to the prepared royal icing, mix well. Beat the icing until a stiff peak is reached, then add the glucose and mix well.
Tip: Before I use royal icing for very fine work, I strain it through a clean, unused nylon knee-hi stocking. To do this, I put the knee-hi in a wide drinking glass and fold the open end over the top of the glass to hold the stocking open. Using a spatula, I scrape the royal icing into the stocking. I then place the icing-filled stocking in a decorating bag. I use one hand to hold the top of the bag closed while I slowly pull the stocking out of the bag. Voila!...smooth royal icing ready for piping. I still have to keep a corsage pin handy to clear an occassional clog, but overall, things keep flowing well.
I prefer to use commercially prepared rolled fondant for its superior qualities. When I must make fondant myself, this is the repcipe I use.
2 lbs. powdered sugar
Bloom the gelatin by sprinkling it on top of the water in a small saucepan. Allow this to soften for 5 minutes. Heat the gelatin mixture over low heat stiring until dissolved and clear. Remove from heat and stir in the glucose (or corn syrup) and glycerine. Add flavoring.
Put the powdered sugar in a large bowl and make a well in the center. Pour the liquid mixture into the well and mix until all of the sugar is blended. Shape the mixture into a ball and wrap it tightly in plastic wrap.
Place in an airtight container and allow it to rest overnight before using.
Yield: 2 lbs.
1 lb. commercially prepared fondant (such as Pettinice, Fondx or Satin Ice)
Knead the Tylose powder into the fondant. The fondant can be colored as usual and is ready to work with immediately.
Yield: 1 lb.
This recipe must be made at least a day in advance to allow the paste to firm up. I highly reccommend a heavy-duty stand mixer; I use a 5 qt. KitchenAid for this recipe.
1 lb. powdered sugar (sifted)
Combine sugar and gum tragacanth in a large mixer bow. Place over a saucepan of boiling water, stirring occasionally, until warm to the touch.
Meanwhile, softer the the gelatin by sprinkling it over the water in a heatproof glass measuring cup. Allow the gelatin to stand for 5 to 10 minutes. Place the measuring cup in a saucepan of hot water and stir gently until the gelatin is dissloved and the mixture becomes clear. Do not boil. Remove from heat and stir in glucose (or corn syrup) and warm, melted shortening.
Make a well in the sugar mixture and add the liquid. Beat on medium 5 minutes. (The mixture will be soft and gooey, but will firm up after it rests overnight). Scrape the sticky mixture onto a greased surface and knead gently a few times with greased hands. Form into a log and place in a plastic bag which has been greased with shortening slightly on the inside. Wrap airtight and let the paste sit at least 12 hours before using.
Yield: 1 lb.
Use the recipe above, replacing 1/2 cup confectioner's sugar with 3/4 cup cocoa plus 1 tablespoon water.
Mix throughly 1/4 cup flour with 1/2 cup shortening plus 2 tablespoons vegetable oil.
Brush the bottom and sides of pans with prepared pan coat to "grease and flour" in one step. Store at room temperature in an airtight container.
Here are the basic icing recipes I turn to most often ...