Candy House Decorator Icing Recipes

CANDY HOUSE DECORATOR ICING

Steps:

• In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar mixture, beating on high until stiff glossy peaks form and sugar is dissolved, about 8-10 minutes. Use to decorate gingerbread houses or other holiday projects as desired.

DECORATOR FROSTING I

Steps:

• Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

ROYAL ICING

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites on high speed until foamy. You can also use a hand mixer.
• Switch to low speed and gradually sift the sugar into the egg whites until it's completely incorporated. Because both ingredients are white, it's easy to miss lumps. Look carefully.
• Add the lemon juice and beat on high speed until the icing is very thick and forms stiff peaks, about 5 to 10 minutes.
• At this point, you can add the food coloring if you're only going to need a full batch of one color. If you need more than one color, separate quantities of icing into individual bowls and just stir in the coloring you want.
• Use the royal icing to decorate your cookies. Enjoy.

ROYAL ICING RECIPE FOR A GINGERBREAD HOUSE

Steps:

• Gather the ingredients.
• In a large bowl , combine the confectioners' sugar, cream of tartar, and pasteurized egg whites. Scrape down the sides of the bowl.
• Turn the mixer to high and beat until the mixture is thick, bright white, and will hold a stiff peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners' sugar a little at a time. Don't add too much, or the icing will be dry and hard to work with.
• When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form. Royal icing dries out quickly, so make sure it is covered all the time. Otherwise, lumps will form in the icing and they will never pass through an icing tip.
• When ready to use, transfer to a piping bag and decorate . Enjoy.