Strong Molding Sugar
- 2.5# granulated sugar ( @ 5 1/2 c. sugar)
- 2 tsp. Meringue Powder
- 2 Tbsp. water
- 3 level tablespoons Meringue Powder
- 4 cups sifted confectioners' sugar (approx. 1 lb.)
- 6 tablespoons water*
*When using large counter top mixer or for stiffer icing, use 1 tablespoon less water.
Strong Molding Sugar: Place all ingredients in food processor. Process till all ingredients are combined and mixture looks and feels like damp sand. Store in airtight container at room temperature.
Royal Icing: Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Yield: 3 cups *When using large counter top mixer or for stiffer icing, use 1 tablespoon less water.
This icing is the glue to stick the egg halves together and decorates the eggs. It dries very hard very quickly. It should be stored in an airtight container, covered with a damp paper towel and plastic wrap, at room temperature and should be used within 2 days.