ROYAL ICING
Think of this as delicious edible mortar. It's good for everything from delicate piping to holding gingerbread houses together.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 3 1/2 cups royal icing
Number Of Ingredients 3
Steps:
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
- Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.
ROYAL ICING
Curious to learn how to make royal icing? Our Test Kitchen experts have mastered this royal icing recipe for this stunning cookie decoration. Royal icing is different from other types of icing because it dries quickly and has a super-smooth finish-perfect for decorating! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ROYAL ICING II
This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible.
Provided by Kristen Pontier
Categories Desserts Frostings and Icings Cookie Frosting
Yield 48
Number Of Ingredients 3
Steps:
- Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 10.8 g, Protein 0.2 g, Sodium 2.7 mg, Sugar 10.3 g
MERINGUE POWDER ROYAL ICING
In this recipe for Royal Icing, the meringue powder replaces egg whites. Great for assembling gingerbread houses, cookie trains, cookie cottages, any edible food project.
Provided by karen in tbay
Categories Dessert
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In bowl, beat meringue powder with water until combined.
- Gradually beat in icing sugar til very stiff, about 4 minutes.
- Cover with damp cloth to prevent drying out.
Nutrition Facts : Calories 726, Fat 0.2, Sodium 2.7, Carbohydrate 185.9, Sugar 182.7
ROYAL ICING WITH MERINGUE POWDER
Meringue powder is an icing mix available in cake-decorating supply stores. This recipe is a good choice if you're concerned about consuming raw eggs.
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Place meringue powder and 3/4 cup water in the bowl of an electric mixer and use the whisk attachment to combine. Add 1/4 cup of the sugar; mix well on low speed. Gradually add remaining 3 3/4 cups sugar, mixing constantly and scraping down the sides.
- Increase the speed to high and continue to beat until soft peaks form, about 5 minutes. Gradually add more water as necessary to thin to the consistency appropriate for the decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the best consistency. Store at room temperature in an airtight metal or glass container for up to 2 weeks.
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- Beat all ingredients together until icing forms peaks (about 7 to 10 minutes at low speed with a heavy-duty mixer, 10 to 12 minutes at high speed with a hand-held mixer)
- Let icing sit for 15 to 30 minutes to let air bubbles rise naturally. You can also tap the bowl on the table several times to force the air bubbles up. Gently stir the top surface to release the air.
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