Royal Icing Ii Recipes

THE BEST ROYAL ICING RECIPE

Steps:

• In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes.
• The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. Royal icing can be thinned simply by adding water (or lemon juice), or thickened by adding confectioners' sugar. Add liquid or confectioners' sugar in small increments, such as 1/2 teaspoon at a time, and mix thoroughly before deciding whether to add more. Use thinner, spreadable royal icing for "flooding" cookies for background work, and thicker royal icing for "piping" lines and making rosettes. To make your royal icing colorful, a few drops of food coloring will saturate your royal icing with any color of the rainbow. Just remember that a little coloring goes a long way-if the color isn't as dark or saturated as you want, keep in mind that it will darken as the icing dries.

ROYAL ICING

Steps:

• In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

ROYAL ICING

Steps:

• Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
• Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
• Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.

EASY ROYAL ICING

Steps:

• In a large bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form.

ROYAL ICING I

Steps:

• Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

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.