Royal Creams Recipes

ROYAL CREAMS

Steps:

• Cream butter and sugar until light and fluffy.
• Add eggs and vanilla essence to creamed mixture, beat a little longer (2 minutes or so).
• Sift dry ingredients, add to mix and make dough.
• Roll and cut small identical sized biscuits, or roll small even-size balls and flatten slightly with hand or use a biscuit-press (which is what I use for these).
• Bake at 170°C or 325°F until slightly golden at edges - or lift up the biscuit, if it is light brown under it's done.
• Cool on rack.
• Once cold sandwich together with 'Icing' and sprinkle with castor sugar.
• Icing: Cream together with mixer.
• Note: Castor sugar is finer than granulated sugar (in the US look for superfine sugar).

ROYAL ICING

Steps:

• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.

ROYAL ICING III

Steps:

• In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.