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Culpitt 100G Meri White

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100g Meri white

Use for royal icing and meringues

Recipe to make Royal Icing with Meri White

This recipe makes approx 1kg of Royal Icing

  • Meri-White                             20 g
  • Luke Warm Water                133 ml
  • Seived Icing Sugar                 800 g
  • First ensure all equipment is totally clean and grease free.
  • Mix together the Meri-white and water ~ this will mix much quicker than pure albumen.
  • Add half the sugar and mix by hand until fully incorporated.
  • Add the remaining icing sugar, little by little, then use your mixer and beater attachment (not whisk) to beat (on the slowest speed) until the icing is at the desired consistency.  The amount of icing sugar needed may vary.
  • Cover the icing with a clean damp cloth or teatowel and overwrap in polythene to prevent drying out.
  • NB This icing sometimes softens after about an hour.  If this happens, add a little extra icing sugar and re-beat.
  • Icing which has stood for a few days will need a little more meri-white solution and icing sugar to 'revitalize' it!

Consistency of Royal Icing

Soft Peak          Used for coating cakes

Full Peak          Used for decorative work and borders

Thick Cream    Used for filling runouts and collars.   The icing is 'let down' by adding water,     albumen or egg whites

Culpitt 100G Meri White

Culpitt 100G Meri White
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