Icing directions
Updated for 2025
Your icing kit includes 3 bags - powdered sugar (2#), meringue powder (33.5gr), and cream of tartar (1.5 teaspoons). You'll need to have ready 3/4 cup (6 oz) room temp water.
- Use a 4-5 quart bowl stand mixer.
- Pour the meringue powder into the clean, grease free bowl and add in all of the water. This is the larger amount than the cream of tartar in the icing kit. Mix on low to medium speed until frothy.
- Add in the cream of tartar and mix in on low to medium speed.
- Turn mixer to low and slowly pour the sugar and mix together.
- Continue mixing for about 5 mins.
- Icing should be light, stiff and shiny. If it runs off the spoon when you scoop it up it needs to be mixed longer. Or if it's this "flat" add a tiny bit of water a teaspoon at a time and keep mixing. Flat = dull and almost grainy. This stiffness will make it really hard on the hands to pipe. Getting it to shine will give you a softer but still stiff shiny icing to pipe with IF you add the room temp water in small amounts. Every home is different. If your home is dry/non-humid, you'll likely need extra water.
- This is the shine and the lightness I like. Easy to squeeze out of a ziplock bag and not too runny.
- The paddle stands up on its own.
- Once done fill the baggies you plan on using right away with about a handful of icing, cut a corner off and use for decorating.
- I've added piping bags to your kits if you prefer to use those instead. Helpful tip - fill with a scoop of icing and repeat as you use it. Too much in the icing bag melts in hands and get's messy.
- Cover the remaining icing in the bowl with a damp towel and when you need more, mix it up again until stiff.
- You can't over mix this and it's totally fine to be remixed. We've even saved the leftover sealed in a container in the fridge for a week or so, brought it back out to room temp, rewhipped and finished the decorating without an issue.