Print Friendly Recipe
- Mandi Sanders
- 3 tbsp (45 ml). meringue powder (level spoonfuls)
- 4 cups (950 ml) sifted confectioners sugar
- 6 tbsp (90 ml). water*
- Meringue powder can be found at most hobby and craft stores in the cake decorating section.
- When using large counter top mixer or for stiffer icing, use 1 tbsp (15 ml) less water.
- Beat all ingredients at low speed for 7-10 mins. (10-12 mins at high speed for portable mixer) until icing forms peaks.
- If are using liquid coloring you may need to reduce your water even more.
- I recommend using Wilton brand coloring and meringue powder.
- Their colors are in paste form and will not thin your icing.
- To dispense the color only dip the end of a toothpick in the color and then run it through the icing.
- Colors may change after the decorations dry (lighter or darker).
- These colors are very concentrated and one jar will last a very long time.
- You can create your decorations on wax paper, let them dry over night and then transfer them to your cake.
- These decorations can be kept in an air tight container at room temp for months.
- So, go ahead and make a bunch and store them for last minute desserts.
- I took all the Wilton cake decorating courses and love using this icing. Be careful...it isn't a cheap hobby, but it's a whole lotta FUN!
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.