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.
ROYAL ICING
Royal icing is a pure-white, sticky icing that dries to a hard finish. Royal icing is used for delicate piping on cookies and gingerbread houses. Its bright white hue makes it a good option for tinting whatever color you like.
Provided by Dorie Greenspan
Categories Mixer Bon Appétit Cake Bake Egg Dessert
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Using electric mixer, beat 3¼ cups powdered sugar and egg whites until thick and shiny, adding more powdered sugar by tablespoonfuls if mixture is too thin to spread, about 3 minutes. Add lemon juice. Divide icing into portions, if desired, and add different food coloring to each. Cover until ready to use.
HEART COOKIES DECORATED WITH ROYAL ICING
Iced heart-shaped cookies make a lovely gift for your Valentine. This recipe uses the flood technique with royal icing to achieve a gorgeous and smooth result that sets firmly.
Provided by Magda
Categories Desserts Frostings and Icings Cookie Frosting
Time 3h25m
Yield 24
Number Of Ingredients 10
Steps:
- Cream 1 cup plus 2 tablespoons butter in a large bowl with an electric mixer. Add white sugar and lemon zest and mix well. Mix in eggs one at a time and beat well after each addition. Mix in 1/2 of the flour until combined. Mix in remaining flour until dough comes together.
- Shape dough with your hands into a thick rectangle. Press flat and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Dust a work surface with flour and roll out dough into a thin circle. Cut out heart shapes and arrange cut-out cookies on the prepared baking sheets.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove hearts from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
- Beat egg whites in a bowl until frothy. Beat in confectioners' sugar, 1 tablespoon at a time, until stiff peaks form. Add lemon juice to thin out the mixture. Add more lemon juice for runnier icing. Divide icing into small bowls and color with red food coloring in different shades of red or pink, keeping a portion of the icing white. Cover with a damp kitchen towel at all times so it won't dry out.
- Decorate as you like using different techniques. For the flood technique, use runny royal icing in a piping bag with a small round #2 tip and pipe a line around the edge of the cookies. Fill in the center, evenly distributing the icing with a scriber tool.
- For hearts, add dots of a different color onto the wet icing and drag the scriber tool downwards through the dots. For lips, add an oval shape onto the wet icing and shape the oval into lips with the scriber tool.
- For feathers or patterns, pipe a line around the edge, then add stripes in different colors. Drag the scriber tool down through the stripes. For a marbled effect, pipe lines of different colors across a base layer, then drag the scriber tool up and down through the lines. Allow the icing to set completely.
Nutrition Facts : Calories 223 calories, Carbohydrate 34.1 g, Cholesterol 38.4 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 12 mg, Sugar 25.9 g
ROYAL ICING FOR EDIBLE VALENTINES
For a pretty pink, add one drop of red food coloring.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 3
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.
ROYAL ICING FOR VALENTINE SANDWICH COOKIES
This Royal Icing not only adds delicious flavor, but serves as the glue that lets you stick small hearts onto our Valentine Sandwich Cookie Pops.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine sugar, egg white, and 1 tablespoon water in electric mixer until smooth. Add 1 to 3 more teaspoons water if too thick. Stir in coloring. Transfer icing to pastry bag fitted with 1/16-inch tip; reserve.
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