These sweet cupcakes were ordered by a friend of mine who was throwing a baby shower a few weeks ago. I just love the color scheme for the party!
Royal Icing (makes about 3 cups icing)
3 Tablespoons meringue powder
4 cups confectioner's sugar
6 Tablespoons warm water
Beat all ingredients until icing forms peaks. If you want stiffer icing, use less water and for thinner, use more, adding 1/2 teaspoon at a time.
Wilton Snow White Buttercream (adapted from here)
2/3 cup + 3 tablespoons water, divided
1/4 cup Meringue Powder
12 cups sifted confectioners' sugar
3/4 cup solid vegetable shortening
1/2 cup unsalted butter
3 tablespoons light corn syrup
3/4 teaspoon salt
3/4 teaspoon no-color almond extract3/4 teaspoon clear vanilla extract
In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening, butter and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
If you're not really concerned with keeping it pure white then don't worry about using the no-color almond and clear vanilla. If you do want it pure white then follow the directions on the link as-is (you'll notice I halved the shortening, added butter, and omitted the butter flavoring).
Be sure to stop by Shaken Together where I'm guest posting today and follow along this whole week with Keri's Patriotic celebration. Also, stop by Happy Go Lucky where Kara is doing a series of favorite finds under $10. Today, you'll find a list by yours truly! :)
Lots of fun stuff is coming up so stay tuned for the where and what! Until next time, happy reading and more importantly, happy cupcake-ing!