Royal Icing for Tulip Wedding Cake
Use this icing to make our Tulip Wedding Cake.
- Yield: Makes 2 1/2 cups
Photography: Victor Schrager
Source: Martha Stewart Weddings, Spring 2003
- 1 pound confectioners' sugar
- 5 tablespoons meringue powder
In the bowl of an electric mixer fitted with the paddle attachment, combine the confectioners' sugar and the meringue powder with a scant 1/2 cup water. Beat on low speed until icing becomes fluffy yet dense, 7 to 8 minutes. Use immediately, or transfer to an airtight container. Stir well before using.