| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Spreads | 12 | Servings | |
INGREDIENTS
| 1 | pn | Salt icecream salt is finer) |
| 6 | tb | Meringue powder |
| 2 | c | Granulated sugar |
| 1 | c | Hot water |
| 1/2 | c | Warmed glucose* |
| 1 | ts | Or more flavorings** |
INSTRUCTIONS
SIFT TOGETHER ADD & BEAT STIFF 7-10 MIN ADD & BEAT MORE ADD AT END & BEAT *Set a measuring cup in hot water & add glucose. Stir until warm and thin. Add as directed above. **Add almond extract and <clear> vanilla to taste. Add this only at the end, to prevent icing from breaking down. Don't add butter flavor, may contain fat! Using "fine" sugar & salt is not necassary as long as you aren't going to press the icing through very fine decorating tips <#1,0,00, or 000>. I use regular. This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time. ***Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup. Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with. Makes wonderful flowers, but remember, they don't crust. I have made flowers with it & they would crust ~ after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is sooo smooth & especially since it is sooo light-weight. Dolores McCann, Oxford OH Dolores McCann, Prodigy Food & Wine Board From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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