A specific formulation for a decorative confection coating combines powdered sugar, egg whites (or meringue powder), water, and a particular acid salt. This acid salt acts as a stabilizer, influencing the icing’s texture and durability. For example, a baker might use this recipe to create intricate floral designs on a wedding cake, ensuring the decorations hold their shape and resist crumbling.
The addition of this acid salt is crucial for achieving a smooth, workable consistency and preventing the crystallization of sugar. This enhances the icing’s structural integrity, making it ideal for detailed piping and decorations that require precise lines and shapes. Historically, this technique has been favored for creating ornate gingerbread houses and delicate sugar flowers, demonstrating its enduring relevance in confectionery arts.