Royal Icing Recipe
|
For Royal Icing with Egg
Whites: In the bowl of your electric mixer (or with a hand mixer),
beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar
and beat on low speed until combined and smooth. (The right consistency to
cover or "flood" sugar cookies is when you lift the beater, the ribbon of icing
that falls back into the bowl remains on the surface for a few seconds before
disappearing. Another test is to take a cookie and place a small amount of icing
in the center of the cookie. Using a small knife, push the icing to the edge of
the cookie. If the icing runs off the edge, thicken the icing by adding a little
more confectioners sugar. Conversely, if the icing is too thick, add a little
water.) The icing needs to be used
immediately or transferred to an airtight container as royal icing hardens when
exposed to air. Cover with plastic wrap when not in use.
For Royal Icing with Meringue
Powder:
In the bowl of your electric mixer (or
with a hand mixer), beat
the confectioners' sugar and meringue powder until combined. Add the water and
beat on medium to high speed until very glossy and stiff peaks form (5 to 7
minutes). If necessary, to get the right consistency, add more powdered
sugar or water.
To cover or 'flood' the entire surface of the
cookie with icing, the proper consistency is when you lift the beater, the
ribbon of icing that falls back into the bowl remains on the surface of the
icing for a few seconds before disappearing.
The icing needs to be used
immediately or transferred to an airtight container as royal icing hardens when
exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups
Scan for Demonstration Video
|
|
Royal Icing Using Egg
Whites:
2 large
(60 grams) egg whites
2 teaspoons fresh lemon
juice
3 cups (330 grams)
confectioners (powdered or icing) sugar, sifted
Royal Icing Using
Meringue Powder:
4 cups (440 grams) confectioners'
(powdered or icing)
sugar
3 tablespoons (30 grams) meringue
powder
1/2 teaspoon extract (vanilla,
lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
Food Coloring (I use Gel Pastes that can
be found at cake decorating and party stores or else on-line)
|