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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 1 |
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This recipe goes with Tiered Poppy Seed Wedding Cake Ingredients:
1 (16-ounce) package powdered sugar |
1/2 cup warm water |
3 tablespoons meringue powder |
Directions:
1. Beat all ingredients at low speed with an electric mixer until blended. Beat at high speed 4 to 5 minutes or until stiff peaks form. (If icing is too stiff, add additional water, 1/2 teaspoon at a time, until desired consistency is reached.)
2. Insert a coupler into a large decorating bag. Fit coupler with metal tip #104, and fill bag with icing. Pipe about 40 (1-inch) roses and 30 rosebuds, using a flower nail. Gently remove, and place on wax paper; let dry at least 8 hours. Store in an airtight container up to 1 month.
3. Note: Keep extra icing covered tightly.
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