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Adding Meringue Powder to Royal Icing to Speed Drying?

Okay, all . . . I was just sitting here with my mind wandering about icing, since I have a batch of cookies patiently waiting for me.

I use Julia's RI recipe with pasteurized egg whites. It always turns out just dandy for me, howeeevvveeerrr . . . I am wondering what would happen if I added say about 2 tablespoons or so of meringue powder. No water, just meringue powder. Since that's what makes the icing harden (I think), wouldn't it make it harden a bit faster?

Has anyone tried this yet, and what kind of results did you get?

Last edited by Julia M. Usher
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