Some folks may question what place Royal Icing has on a Caribbean food blog. Well, Royal Icing is the cover of choice for wedding cakes all over the Caribbean. The most difficult part of making this icing is ensuring that all equipment and utensils are completely clean and grease free. The recipe and directions follow.
ROYAL ICING—Makes 3 cups
5 teaspoons warm water
2 teaspoons almond extract
3 tablespoons Meringue Powder or whites from 2 large eggs.
4 cups (about 1 lb.) confectioners’ sugar
Beat all ingredients 10-12 minutes at high speed with a hand-held mixer until icing forms peaks.
- For stiffer icing, reduce water by 1 tablespoon
- To thin for pouring, add 1 teaspoon water per cup of icing.
- Add 1/2 teaspoon water at a time until you reach proper consistency.
- Refrigerate in a covered glass bottle for up to 6 months
For Proper consistency; Make sure all utensils are clean and grease free.