Dani Fioris Royal Icing Recipes

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DANI FIORI'S ROYAL ICING



Dani Fiori's Royal Icing image

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 4

1 cup Truvia Baking Blend
1 teaspoon cornstarch
1 tablespoon meringue powder
2 tablespoons water

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



Royal Icing image

Provided by Ree Drummond : Food Network

Time 10m

Yield 4 cups

Number Of Ingredients 3

2 pounds powdered sugar, sifted, plus more if needed
1/3 cup whole milk
2 egg whites

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



Dani Fiori's Royal Icing image

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

1/2 cup meringue powder
2 pounds confectioners' sugar
2 teaspoons freshly squeezed lemon juice

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



Royal Icing for Lovebug and One-Piece Cookies image

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

1/2 cup meringue powder
8 cups confectioners' sugar

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



Martha's Favorite Royal Icing image

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

1 pound confectioners' sugar, sifted, plus more if needed
5 tablespoons meringue powder
Scant 1/2 cup water, plus more if needed

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



Royal Icing for House Assembly and Decorating image

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

2 pounds confectioners' sugar
4 large egg whites
4 teaspoons water, plus more if needed
1 teaspoon pure vanilla extract
1/2 teaspoon white vinegar
Generous pinch fine salt
Gel food coloring, optional

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



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     Cookie Icing and Frosting

Time 10m

Yield 60

Number Of Ingredients 4

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

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