EASY ROYAL ICING
This classic decorating icing sets up and dries quickly. It's especially nice to use when cookies will be stacked on a plate. For accompanying recipes and decorating tips, visit Spring Has Sprung. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST ROYAL ICING RECIPE
Learn what royal icing is and how to make our easy royal icing recipe with egg whites that can be used for sugar cookies, for icing gingerbread, and other sweets decorating. Plus, learn how to store royal icing, how long royal icing takes to dry, and how long it lasts.
Provided by Kristen Evans Dittami
Time 5m
Number Of Ingredients 3
Steps:
- In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes.
- The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. Royal icing can be thinned simply by adding water (or lemon juice), or thickened by adding confectioners' sugar. Add liquid or confectioners' sugar in small increments, such as 1/2 teaspoon at a time, and mix thoroughly before deciding whether to add more. Use thinner, spreadable royal icing for "flooding" cookies for background work, and thicker royal icing for "piping" lines and making rosettes. To make your royal icing colorful, a few drops of food coloring will saturate your royal icing with any color of the rainbow. Just remember that a little coloring goes a long way-if the color isn't as dark or saturated as you want, keep in mind that it will darken as the icing dries.
Nutrition Facts : Calories 26 kcal, Carbohydrate 7 g, Sodium 2 mg, Sugar 7 g, ServingSize Makes 1 cup, enough to frost about 36 cookies, UnsaturatedFat 0 g
ROYAL ICING
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield sufficient to generously ice 12 cupcakes
Number Of Ingredients 3
Steps:
- Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
ROYAL ICING I
Perfect icing for your gingerbread houses!
Provided by Diane
Categories Desserts Frostings and Icings Cookie Frosting
Yield 32
Number Of Ingredients 3
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
ROYAL ICING
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
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.
LARGE-BATCH ROYAL ICING
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
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
Make your own royal icing to transform your cakes and make them truly homemade. It's easy and rewarding, and once set on your cake it will keep for a month
Provided by Good Food team
Categories Dessert
Time 10m
Yield Serves 10-12; enough to cover 1 x 20cm round cake
Number Of Ingredients 4
Steps:
- Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
- Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
- Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.
Nutrition Facts : Calories 205 calories, Carbohydrate 50 grams carbohydrates, Sugar 50 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
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 Desserts Frostings and Icings Cookie 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
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.
QUICK ROYAL ICING
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 10m
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
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.
QUICK-DRY ROYAL ICING
It will make your cakes 100 percent prettier and taister. I got this recipe from a baking book called "Creative Cake Decorating." Hope you enjoy it as much as I do ;)
Provided by Monkeygirl1628
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In a large mixing bowl combine egg whites, powdered sugar, vanilla, and cream of tarter.
- Beat with an electric mixer on high speed for 7 to 10 minutes or till very stiff.
- Use at once, covering icing in bowl at all times with wet paper towel to prevent from drying.
Nutrition Facts : Calories 610.6, Fat 0.1, Sodium 58.2, Carbohydrate 151.6, Sugar 148.3, Protein 3.6
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