Have you ever looked at a box of cookies or a cake and wondered how you can make the exact same icing? Emily Harris from Yellow Boot Bakery came into the kitchen with a recipe! The Yellow Boot Bakery can be picked up in Orem and Eagle Mountain. Visit the IG @yellowbootbakery
Royal icing recipe
2.25 pounds of powdered sugar
3/4 cup room temperature water
1 teaspoon Creme Tarter 5 tbsp merengue powder
2 teaspoons of pure vanilla extract
1/4 cup corn syrup
Wipe all utensils and peels with vinegar or lemon juice to break down any remaining grease. This will prevent the merengue powder from thickening.
Pour powdered sugar into the mixing bowl. In a separate bowl, stir the water, tarter cream and merengue powder until frothy.
Pour into the mixing bowl and mix on low until everything is well mixed.
Add corn syrup.
Spin on medium speed and mix for 5-8 minutes until thick.
The icing stays on the counter for 1-4 days, 2-3 weeks in the refrigerator and 1-3 months in the freezer.
Deena Marie Manzanares is from Utah but lived in NYC for a few years when she attended the Atlantic Theater Company drama school. She has been working on site as a professional actress for years, both on stage and in film.
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