Meringue Powder

Meringue Powder Meringue Powder Instructions: Royal Icing (Dry Hard Icing): Into ½ cup cold water, beat ¼ cup meringue powder until peaks form. Then beat in 4 cups sifted confectioners sugar until desired consistency. Add more sugar for stiffer icing. To keep icing soft, add 3 drops glycerin. Buttercream Icing (Creamy Soft Icing): Dissolve ¾ cup of granular sugar in ½ cup boiling water. Cool and add ¼ cup of meringue powder and beat to peak. Stir in 1 pound sifted confectioner’s sugar and beat until mixed well: Mix in 2 to 2½ cups white vegetable shortening. Boiled Icing: Dissolve and boil at high heat (240º), 2 cups granular sugar in ¾ cups water, ¼ cup corn syrup and small pinch salt. Dissolve and whip ⅜ cup (6 TBLS) meringue powder in one cup cold water: add 1 cup granular sugar while beating meringue mix: slowly add boiled syrup. Then whip at high speed until cool. Meringue Topping (For Meringue Shells, Pie Toppings): Dissolve ¾ cup granular sugar in ½ cup boiling water, cool.