Red White And Blue Royal Icing Recipes

RED, WHITE, AND BLUE ROYAL ICING

Steps:

• Whisk water and meringue powder with a mixer on medium speed until soft peaks form, about 3 minutes. Add sugar, and beat until icing holds a ribbonlike trail on the surface for 5 seconds when beater is raised. (Icing should be the consistency of glue.)
• Transfer two-thirds of the white icing to the squeeze bottle with the larger hole or to the pastry bag fitted with the larger tip.
• Divide remaining icing in half, and tint one half using red food coloring and the other half using the 2 blue food colorings until desired colors are achieved.
• Transfer red and blue icings to the remaining 2 squeeze bottles or the pastry bags fitted with the smaller tips.

ROYAL ICING

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.

GLOSSY ROYAL ICING

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.

PERFECT AND DELICIOUS ROYAL ICING

Steps:

• Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.

ROYAL ICING

Steps:

• In large bowl, beat powdered sugar, 1/3 cup warm water, the meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes, scraping bowl occasionally, until very stiff. Tint with food color(s).
• Spoon 1/2 cup icing into small decorating bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
• To pipe outlines or borders: Squeeze decorating bag firmly and steadily working counterclockwise to create an icing border. Release pressure on decorating bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in outlines.
• Uncover remaining icing, and add any icing from piping outlines into bowl; mix well. Stir in warm water, 1 teaspoon at a time, until icing is consistency of heavy cream. (Make sure icing is mixed well before adding next teaspoon of water so as not to add too much.) Pour thinned icing into squeeze bottle; screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
• To flood or glaze: Using squeeze bottle, fill inside with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. If decorating with sprinkles, let stand 1 to 2 minutes before adding, so the sprinkles adhere. Let stand about 3 hours or until completely dry. Outlines and floods 30 (3-inch) sugar cookie shapes. Cover and store any remaining icing.

ROYAL ICING FOR EDIBLE VALENTINES

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, beat egg white until stiff but not dry, about 2 minutes. Add the sugar and the lemon juice; beat 1 minute more. If the icing is too thick, add a couple drops of water; if icing is too thin, continue beating to achieve desired consistency.