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Add a photoServings: 12
Ingredients
- 6 Tbsp. Meringue pwdr
- 2 c. Granulated sugar
- 1 c. Warm water
- 1/2 c. Warmed glucose*
- 1 tsp Or possibly more flavorings**
Directions
- *Set a measuring c. in warm water & add in glucose. Stir till hot and thin.
- Add in as directed above.**Add in almond extract and (clear) vanilla to taste.
- Add in this only at the end, to prevent icing from breaking down. Do not add in butter flavor, may contain fat! Using "fine" sugar & salt is not necassary as long as you aren't going to press the icing through very fine decorating tips (#1,0,00, or possibly 000). I use regular. This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time.***Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup.
- Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with.
- Makes wonderful flowers, butremember, they do not crust. I have made flowers with it & they would crust after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is sooo smooth & especially since it is sooo light-weight. Dolores McCann, Oxford OH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 130 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 33.35g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 33.3g | 22% |
| Protein 0.05g | 0% |
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