Royal Icing For Gingercake House Recipes

ROYAL ICING FOR GINGERBREAD HOUSE

Steps:

• With an electric mixer on low speed, beat ingredients until fluffy, 7 to 8 minutes. Use immediately, or transfer to an airtight container (royal icing hardens quickly when exposed to air) and refrigerate up to 1 week. Stir well with a flexible spatula before using.
• Thin icing as needed by stirring in additional water, one teaspoon at a time. For piping designs, add just enough water that icing is no longer stiff; for floodwork, add water until icing is the consistency of honey.

ROYAL ICING I

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.

SKILLET GINGERBREAD CAKE WITH EGGNOG ROYAL ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour.
• In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest.
• Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool.
• For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable.
• Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve.

ROYAL ICING FOR GINGERCAKE HOUSE

Steps:

• Put sugar and meringue powder in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed to combine. With the mixer running, add 3 tablespoons water. Raise speed to medium; mix, scraping down sides of bowl once, until icing is white and a ribbon forms when a spoon is lifted, about 4 minutes. (If necessary, thin icing with more water, a tablespoon at a time.)
• To use, transfer to a pastry bag fitted with a small round tip (such as Ateco #2). Twist top of bag; seal with a rubber band. To keep icing from drying out, put a damp paper towel in the bottom of a tall glass; stand bag inside, tip end down.

ROYAL ICING FOR A GINGERBREAD HOUSE

Steps:

• Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla, the peppermint extract if using and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between 2 piping bags, one fitted with a small plain tip and the other fitted with a large plain tip.

ROYAL ICING RECIPE FOR A GINGERBREAD HOUSE

Steps:

• Gather the ingredients.
• In a large bowl , combine the confectioners' sugar, cream of tartar, and pasteurized egg whites. Scrape down the sides of the bowl.
• Turn the mixer to high and beat until the mixture is thick, bright white, and will hold a stiff peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners' sugar a little at a time. Don't add too much, or the icing will be dry and hard to work with.
• When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form. Royal icing dries out quickly, so make sure it is covered all the time. Otherwise, lumps will form in the icing and they will never pass through an icing tip.
• When ready to use, transfer to a piping bag and decorate . Enjoy.

ROYAL ICING

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.

ROYAL ICING III

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.

ROYAL ICING

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.

THE FLUFFIEST ROYAL ICING

Steps:

• Place meringue powder and water in the bowl of a standing mixer and swirl them together. Using the whisk attachment, mix on high for 3 minutes until the mixture is frothy. Scrape down the sides.
• Add confectioners' sugar and mix for 2 minutes, being careful to start slowly and then gradually increase speed to high so the sugar doesn't fly all over the kitchen, scraping down the bowl as necessary. Add vanilla or other flavoring (and gel food coloring if desired), and mix on medium speed for about 30 seconds. Transfer to an airtight container until ready to use. The icing will keep, refrigerated, for about 2 weeks.

BEST ROYAL ICING FOR GINGERBREAD HOUSE

Steps:

• Beat egg white briefly and gradually add sugar, tartar and flavorings. Continue to beat until mixture reaches a smooth, creamy texture. If consistency is too runny, add more powdered sugar in 1/4 cup segments. I like to double this recipe for initial house construction. Keep bowl covered with damp cloth or plastic wrap to delay hardening while using icing, or spoon icing into a pastry bag with star-shaped tip to apply icing more carefully to the house. You can even make icicles and patterns with the icing! Overall construction and decorating may require 2-4 batches.

ROYAL ICING

Steps:

• In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
• To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color - one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.
• Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.