Better than of Wilton's royal icing.

 Wilton's icing calls for Crisco/hydrogenated oil. This recipe was created to first address that issue. Then it was expanded to make it smoother and be egg free. It is Vegan as a matter of course more then on purpose. Lets look at why this recipe is better then the original. 



What is bakers sugar... 

Regular table sugar is course ground it is rougher on the tongue it is made to be dissolved into coffee and tea or lemon aids. And for that it is fine. I also works just fine for baking because the heat melts it. But for a cold only recipe it stays course on the tongue. 

Bakers sugar is ground to be finer in texture the pieces are smaller. This is smother on your tongue. 




Substituting meringue powder.....

I could mix up some food grade gum Arabic and some corn starch but why put myself though that extra work when i can buy this ready made and it is pre measured so that one pack is 1 TBS. 

The original recipe made with table sugar and Crisco is greasy tasting and grainy. And the meringue powder.  Here is my recipe for amazing birthday cake icing.

This is a choice and it doesn't effect the taste or texture of the icing so here are the whys.

Meringue powder cost more and tends to come in larger container. If there is an egg allergy then this is a no brainer. Meringue powder at the heart of it dried egg whites with corn starch. Corn starch could be the simpler even still substitute. With whip it the anti caking agent is tricalcium phosphate. And the sticking agent is dextrose. Both are also vegan, but more over low allergy issues.

3/4 cup bakers sugar

1lb powdered sugar

2 cups shortening

1/2 cup water

1TBS whip it

1tsp vanilla extract

1tsp clear butter flavoring

Beat till peeks form. Separate and add color

I recommend gel colors.


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