Great question just in from The Tailored Cookie. Thought I'd create a new topic for it so it gets the attention it deserves.
Thoughts, anyone and everyone?!
Great question just in from The Tailored Cookie. Thought I'd create a new topic for it so it gets the attention it deserves.
Thoughts, anyone and everyone?!
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I use 6 Tbsps of meringue powder (CK brand) for 2 lb of powdered sugar. I don't sift the sugar, but I do dissolve the meringue powder in water first (2/3 cup for 2 lb sugar). I whisk it in the measuring cup, let it sit for at least a half an hour, then strain it before adding it to powdered sugar along with flavoring and 1 tbsp corn syrup.
I've used several brands and have not noticed any significant difference in the drying time or taste - 6 tbls to 2 lbs. icing sugar. I add the dry powder straight in with the sugar, add water and proceed. Never have a problem with this method.
He leído sus comentarios, me ha servido de mucho...muchas gracias!!!..
I've used several brands and have not noticed any significant difference in the drying time or taste - 6 tbls to 2 lbs. icing sugar. I add the dry powder straight in with the sugar, add water and proceed. Never have a problem with this method.
I too add it (Wilton MP) right in with the powdered sugar and have had good results.