Reply to "Recipe for Small Batch of Royal Icing"

donaharrisburgSuper Gobbler

I can make RI with raw eggs, pasteurized eggs and have made a pound batch of RI - I didn't feel like doing conversions, lol (I'm a-roar with laughter!). I make the Wilton recipe. I just halve to 8 ounces confectioner sugar, 1.5 T MP; this recipe calls for 6 T (I think) water but if using a stand mixer use only 5 T water. No matter which I use I do not add/pour in the water; I add it T by T (about 3 T) then I add droplets until I see it coming together and to which I think is a good consistency.

12/15/157:21 AM

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