MERINGUE POWDER GLAZE
This recipe is from the May 2001 issue of Creative Home magazine. It's easy to make and gives an impressive glossy finish to sugar cookies. Especially good on Bloomin' Sugar Cookies (recipe #188686). Note: the only place I've found to purchase meringue powder is a specialty cake decorating shop.
Provided by appleydapply
Categories Dessert
Time 5m
Yield 24 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 68.1, Sodium 0.2, Carbohydrate 17.4, Sugar 17.1
BASIC GLAZE ICING
Steps:
- Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
- Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
- For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
- For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
- For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
- For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
MERINGUE POWDER BUTTERCREAM COOKIE FROSTING/GLAZE RECIPE - (4.2/5)
Provided by ayannaadjua
Number Of Ingredients 6
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
MERINGUE POWDER ROYAL ICING
In this recipe for Royal Icing, the meringue powder replaces egg whites. Great for assembling gingerbread houses, cookie trains, cookie cottages, any edible food project.
Provided by karen in tbay
Categories Dessert
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In bowl, beat meringue powder with water until combined.
- Gradually beat in icing sugar til very stiff, about 4 minutes.
- Cover with damp cloth to prevent drying out.
Nutrition Facts : Calories 726, Fat 0.2, Sodium 2.7, Carbohydrate 185.9, Sugar 182.7
ITALIAN SEASONING
From a Taste Of Home Magazine. It's a very simple thing to grow together, and it tastes great of everyhing.
Provided by crazycookinmama
Categories Meat
Time 10m
Yield 7 Tablespoons
Number Of Ingredients 8
Steps:
- Place all ingredients, in batches if necessary, in a spice grinder or small bowl. Grind or crush with the back of a spoon until mixture becomes a coarse powder. Stor in airtight container for up to 6 months.
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