RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6003
View Recipe |
|
Recipe Name: |
Royal Icing - Copy |
Source: |
Martha Stewart Living |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Other |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.13
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 2.5
Cup
|
Tested: |
Yes |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
|
Comments: |
Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised. To make an egg-free royal icing, substitute 5 tablespoons of meringue powder mixed with ¾ cup water for the egg whites.
|
|
Ingredients:
|
Directions:
Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar.
The icing may be stored in an airtight container in the refrigerator for up to 3 days. |
|
|
Nutrition per Serving: |
Calories: |
255 |
Total Carbs: |
65.6 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
1.00 |
Fiber: |
0.63 |
Sodium: |
14.53 |
|
|
|