Large Batch 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

LARGE-BATCH ROYAL ICING

Large-Batch Royal Icing image

This is for baking over Christmas holidays when you just don't want to run out of icing.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

Ingredients

1 pound (4 cups) confectioners' sugar
1/4 cup plus 1 tablespoon meringue powder
Scant 1/2 cup water, plus more as needed

Steps:

With an electric mixer on low speed, beat all ingredients until smooth, about 7 minutes. If icing is too thick, add more water, a little at a time, beating until icing holds a ribbon on the surface for a few seconds when beater is lifted; if too thin, continue mixing 2 to 3 minutes more. Use immediately, or refrigerate in an airtight container up to 1 week; stir well with a flexible spatula before using.

ROYAL ICING

Royal Icing image

This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

Ingredients

2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
2-4 teaspoons fresh lemon juice

Steps:

Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

ROYAL ICING III

Royal Icing III image

A recipe for Gingerbread House icing.

Provided by Veronica

Categories Desserts Frostings and Icings Cookie Frosting

Time 10m

Yield 64

Number Of Ingredients 3

Ingredients

3 cups confectioners' sugar
¼ teaspoon cream of tartar
2 egg whites, beaten

Steps:

In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

Nutrition Facts : Calories 23.4 calories, Carbohydrate 5.9 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 5.8 g

ROYAL ICING (SINGLE QUANTITY)

Royal Icing (Single Quantity) image

Make and share this Royal Icing (Single Quantity) recipe from Food.com.

Provided by MightyStickFigure

Categories Dessert

Time 3m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 egg white
1 3/4 cups confectioners' sugar, sifted

Steps:

Lightly whisk the egg in a bowl.
Gradually whisk in a sufficient quantity of confectioners' sugar to make a softly peaking icing.
Cover the surface of the icing with a plastic wrap to prevent a crust from forming until ready for use.

Nutrition Facts : Calories 834.1, Fat 0.3, Sodium 56.9, Carbohydrate 209.4, Sugar 205.8, Protein 3.6

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Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment or beaters. Beat on medium speed until frothy.
Add the confectioners’ sugar and beat on low speed until blended. Increase the speed to medium-low and beat until the mixture is thick and shiny, 3 to 5 minutes. Divide the icing into bowls depending on how many colors you plan to use. Use food coloring to tint the icing and then add water, little by little, to get the right consistency. Use a thicker icing for details and outlines and a thinner icing for "flooding," or fully covering the surface of the cookies. Place a damp paper towel directly on top of the icing to keep a skin from forming on top. If not using within 2 hours, cover the bowls tightly with plastic wrap and refrigerate. (Icing may also be kept in airtight squeeze bottles.)
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