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Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks.
Usually twice as much sugar as butter by weight is used. Some recipes also call for powdered milk or meringue powder. Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier to make. [3] It is also sweeter because of the high amount of sugar. [3]
White glacé icing on a lemon bundt cake Chocolate icing in a bowl before being put on a cake. Icing, or frosting, [1] is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such ...
Meringue (/ m ə ˈ r æ ŋ / mə-RANG, [1] French: [məʁɛ̃ɡ] ⓘ) is a type of dessert or candy, of French origin, [2] traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
In 1929, the Royal Baking Powder Co., along with four other companies including the Fleischmann's Yeast Company, merged to form Standard Brands, the number-two brand of packaged foods in America after General Foods. Through a further merger, Standard Brands itself became part of Nabisco in 1981.
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
A culinary revolution was started by the powder that made cake rise and gave it more flavour. Hoagland excelled in marketing and branding their product with such logos such as "absolutely pure" that rendered it better advertised than other bakers. By the close of 19th century Royal Baking Powder was on six continents, a truly international brand.
The amount of sugar has a large impact on the overrun and stability of the foam. When sugar and egg whites are whipped together, a meringue is formed. If the amount of sugar is less than or equal to the amount of egg whites, a soft meringue is formed. A stiffer meringue is formed when there is more sugar than egg white. [8]