DANI FIORI'S ROYAL ICING
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- In a food processor, combine Truvia Baking Blend and cornstarch. Process on high speed until mixture resembles the consistency of confectioners' sugar. Remove from processor; set aside.
- Using a hand mixer with the whisk attachment, mix together meringue powder with water until soft peaks form, about 1 minute. Using the beater attachments, add Truvia mixture; continue mixing until well combined, scraping down sides of the bowl as necessary.
ROYAL ICING
Provided by Ree Drummond : Food Network
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the eggs can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" and not run when piped.
DANI FIORI'S ROYAL ICING
Use to make adorable decorated cookies from Sweet Dani B owner Dani Fiori.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 3
Steps:
- Using a hand mixer with the whisk attachment, mix together meringue powder with 1 cup water until soft peaks form, about 1 minute. Using the beater attachments, add sugar and lemon juice; continue mixing until well combined, scraping down the sides of the bowl as necessary.
ROYAL ICING FOR LOVEBUG AND ONE-PIECE COOKIES
Use Dani Fiori's recipe for royal icing when making the delicious Lovebug Cookies (pictured) or One-Piece Cookies.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 2
Steps:
- Using a hand mixer with the beater attachments, beat together meringue powder with 1 cup water until peaks form. Add sugar and continue mixing until smooth. If mixture seems too thick, add water, 1 tablespoon at a time, and mix until desired consistency is reached. If mixture seems too thin, add confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached.
MARTHA'S FAVORITE ROYAL ICING
Royal icing is best for decorating cookies, since it dries to a plaster-hard finish. This recipe yields enough to cover about 100 three- to four-inch cookies. To ice all those in this story, you will need to make two batches of icing; increasing the recipe by half won't work well.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12m
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl, and beat with a mixer on low speed until smooth and opaque white, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time, until icing has the consistency of glue; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.
ROYAL ICING FOR HOUSE ASSEMBLY AND DECORATING
This is a great master recipe for all things gingerbread. As a thicker icing it works perfectly for assembling a gingerbread house, and when thinned to a pipeable consistency works well for decorating.
Provided by Dan Langan
Categories dessert
Time 10m
Yield Assembly and decorations for one gingerbread house, or decorations for 24 to 36 gingerbread cookies
Number Of Ingredients 7
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.
GLOSSY ROYAL ICING
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 Cookie Icing and Frosting
Time 10m
Yield 60
Number Of Ingredients 4
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
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