Royal icing is a premixed blend of meringue powder and powdered sugar used, when mixed with water, to ice cookies, cakes, and to create pretty stringwork designs and cages.
Directions for Use:
Directions: Mix at medium speed, 1 lb. of Celebakes Royal Icing mix and 1/3 cup (2.5 oz) of water. Beat until icing stands in peaks or is at the desired consistency. Add flavor and color as desired using your favorite Celebakes food color gels or extracts.
Picture or Flow Icing: Add 1 Tbsp of water to each ½ cup royal icing prepared as above. Mix by hand.
For Stiffer Icing: Mix in confectioners sugar 1 Tbsp at a time until desired consistency is reached. Prepared package will make about 1 ½ cups of Royal Icing, which will decorate approximately 24-30 three inch cookies
Icing will begin to set up 30 minutes after flooding and can be stacked after 12 hours or overnight.
Flooded cookies can be frozen in airtight containers.
1#-bag covers approximately 25-30 three inch cookies.
Shelf Life: 18 months if kept in cool, low humidity environment, away from strong odors.
Note: This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, soy, tree nuts.
Made in the USA.
Store unused royal icing in an air tight container in the refrigerator.
The liquid in royal icing will separate and sink to the bottom of your storage container when not in use. Place the mixture back into the mixer and whip again until fully reconstituted and combined.
Note: During the warmer seasons, if your royal icing turns out too stiff and stretchy taffy-like, keep mixing the icing and add water one tablespoon at a time mixing well in between. Do not exceed five tablespoons of extra water. If it turns out like watered down taffy, set aside for five minutes and stir again. It should regain the royal icing look and consistency.