|Photo: Gail Dosik|
1. Gail uses egg white powder, and not, under any circumstance, meringue powder. As she rightly points out, royal icing is just egg whites and confectioner's sugar, and meringue powder is loaded with unnecessary ingredients (cornstarch, calcium sulfate, artificial flavours, whiteners, etc.). The hardcore purist in my totally agrees with this, and once you read her thoughts gleaned from years of experience, you probably will, too.
2. The "royal" is mixed to the desired consistency for each project. The project dictates the icing. This is a great point: we shouldn't always assume that the one recipe we have will make the perfect icing for each project.
3. Um, she is hilarious! Honestly, I love her to pieces already. And she's been around! This woman knows her stuff, so it's best we all pay attention.
The World's Longest Video About Making Royal Icing [via University of Cookie]