Royal icing
(extra special)
|
egg
white (any quantity ) |
|
icing sugar |
METHOD
| 1. |
Force
the egg white through a muslin cloth and stand over night. |
| 2. |
Sift
the icing sugar through a very fine meshed sieve. |
| 3. | Stir the egg white lightly, in a small glass bowl. |
| 4. |
Add the icing sugar,
1 teaspoon at a time. |
| 5. |
Stir
well after each addition. |
| 6. |
When the icing reaches the opaque
stage, stir it for 4 minutes before continuing to add the sugar, still
1 teaspoon at a time, until the
desired consistency is achieved. |
| 7. |
Force
the icing through a clean stocking into a clean glass jar. |
| 8. |
Put
plastic wrap onto the surface of the icing and seal the jar |
| 9. |
Do
not use the icing for extension or lace work after 24 hrs. |
| 10. |
The
icing may be used for coarser work after this time. |