Annes Awesome Glass Royal Icing Recipes

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.

ANNE'S AWESOME "GLASS" ROYAL ICING

Steps:

• Beat egg white in a bowl using an electric mixer until foamy. Add 1/2 of the confectioners' sugar and beat until just combined. Beat in remaining confectioners' sugar and lemon juice until soft peaks form and the icing holds an indentation when you "cut" it with a knife.

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.

ROYAL ICING FOR HOUSE ASSEMBLY AND DECORATING

Steps:

• Combine the sugar, egg whites, water, vanilla, vinegar and salt in the bowl of a stand mixer fitted with the whisk attachment on low speed to form a smooth paste, about 1 minute. The mixture will be thick and resemble toothpaste. Add an additional 1/2 teaspoon water if needed to smooth out the icing.
• Increase the speed to medium-high and whip until fluffy and white, 2 to 3 minutes. When ready, this stiff royal icing should hold its shape and stick to your finger when touched, similar to the consistency of toothpaste. If it isn't at all sticky, add an additional half teaspoon of water and re-whip. Use this stiff icing for assembling a gingerbread house. (Make a double batch if making an advanced gingerbread house mansion.)
• To thin for decorating, stir a few drops of water at a time (about 1 teaspoon total) into the icing until it is a thinner consistency that still holds its shape.
• To tint the icing, stir in a few drops of gel food coloring until you reach the desired color. (As the tinted royal icing sits, the color will get a shade or two darker.)
• If not using right away, cover with plastic so the icing doesn't dry out.