Colored Royal Icing Recipes

ROYAL ICING

Royal Icing image

Ice your cookies, cakes and cupcakes with Alton Brown's glossy Royal Icing recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories dessert

Time 7m

Yield 3 1/2 cups

Number Of Ingredients 3

Ingredients

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

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 I

Royal Icing I image

Perfect icing for your gingerbread houses!

Provided by Diane

Categories Desserts Frostings and Icings Cookie Frosting

Yield 32

Number Of Ingredients 3

Ingredients

4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

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.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 15.6 g, Protein 0.5 g, Sodium 7.1 mg, Sugar 15.4 g

COLORED ROYAL ICING

Colored Royal Icing image

Use this icing to decorate your favorite sugar cookies recipe.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

6 cups sifted confectioners' sugar
6 egg whites
Freshly squeezed lemon juice, to thin
Food coloring

Steps:

Put sugar in a mixing bowl. With the mixer running, slowly add egg whites, allowing the sugar to absorb them. Add just enough egg whites to get a smooth consistency (you may not need all 6). If icing becomes too thick, thin with lemon juice.
Divide the icing among several small bowls and tint with a small amount of paste or powdered food coloring. Mix well for an even color.
Spread a thin layer of base icing on the cooled cookies, using a flat metal spatula. Allow to set uncovered for about 1 1/2 hours or overnight. Cover bowls of leftover icing with plastic wrap, making sure the wrap touches the icing. This prevents it from forming a crust and drying out.
Decorate the cookies using pastry bags and small tips. Thicken the icing with a bit of confectioners' sugar before putting it in the pastry bags.

GLOSSY ROYAL ICING

Glossy Royal Icing image

I received this recipe from a professional baker. I prefer to use this instead of a regular royal icing recipe with egg whites. It hardens nicely and is glossy rather than matte like regular royal icing. Use almond, orange, or lemon extract, whatever you prefer.

Provided by BEVANGELISTA

Categories Desserts Frostings and Icings Cookie Frosting

Time 10m

Yield 60

Number Of Ingredients 4

Ingredients

¼ cup warm water
1 tablespoon light corn syrup
¼ teaspoon almond extract
3 cups confectioners' sugar, or more as needed

Steps:

Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.2 g, Sodium 0.3 mg, Sugar 6 g

QUICK ROYAL ICING

Quick Royal Icing image

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Time 10m

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

Ingredients

1 pound confectioners' sugar, plus more if needed
5 tablespoons meringue powder
A scant 1/4 cup water, plus more if needed
Gel-paste food coloring in desired colors (available at sugarcraft.com), for tinting

Steps:

Beat together sugar, meringue powder, and water in the bowl of a mixer fitted with the whisk attachment on medium speed until smooth and opaque white, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.
Divide icing into batches, and mix in a different shade of food coloring to each to tint. Use immediately or store in refrigerator overnight. Stir before using.

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