I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, March 24, 2012

Sugar Cookie Frostings

Sugar Cookie Frostings

Meringue Powder Buttercream

1/3 C water
3 T meringue powder
1/2 C shortening
4 1/2 C powdered sugar
1 tsp vanilla extract
1/4 tsp almond extract

Put half powdered sugar and meringue powder in bowl of Kitchen Aide.  Whisk well.  Turn on (use a whip attachment) and while running, slowly stream in the water.  Mix until incorporated and stiff peaks form.  Add extracts.  Change to paddle attachment, add remaining sugar and shortening, and whip 2-3 minutes more.

*Don't skimp on whipping time, it will help the buttercream not separate later.

Royal Icing

3 T meringue powder
4 C (1 pound) powdered sugar
6 Tb water
1/2 tsp vanilla extract
1/4 tsp almond extract

Beat all until stiff peaks form, about 10 minutes.  Adjust consistency with more sugar or water.

Powdered Sugar Glaze

2 pounds powdered sugar

3/4 C minus 2 Tb water
1 Tb vanilla
1/2 tsp almond extract
1/4 tsp salt

Put sugar in a large bowl.  Mix the rest of the ingredients together.  Add to sugar and stir until smooth.

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