Royal Icing-Meringue Powder Buttercream Frosting Recipe
Great flavored royal icing frosting. It dries like royal icing, but acts like a buttercream. Use clear vanilla if you want pure white frosting. Creme Bouquet a concentrated flavoring is a great choice for flavoring.
- Prep Time: 25 minutes
- Cook Time: none
- Total Time: 25 minutes
- Yield: 3 cups frosting 1x
- Category: Dessert- Frosting
- Method: Mixing
- Cuisine: American
Ingredients
Units
Scale
- 1/3 cup water
- 3 to 4 T. meringue powder (more for humid climates)
- 1/2 cup Crisco shortening (can cut this down in humid climates)
- 4 1/2 cups powdered sugar (1 lb. 3 oz. If you have a scale)
- 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
- 1/4 tsp. almond extract
- 3–5 drops Super Red Gel Food Color
Instructions
- Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well.
- Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water.
- Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form.
- Add flavorings, coloring and mix well. Change to paddle attachment for stand mixer.
- If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.
Note: Don’t skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.
Red Frosting: Americolor Gel
Notes
This is a recipe adapted from Karens Cookies
Perfect for decorating butter cut out cookies.
Frosting will keep in refrigerator for 48 hours covered. For Best Results, allow dark or intense colors to sit over night to deepen before frosting cookies.
