Royal Icing With Tamara And Daniele Recipes

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:

• 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.

BASIC GINGERBREAD COOKIES WITH TAMARA AND DANIELE

Steps:

• In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
• In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough into thirds; wrap in plastic. Chill for at least 1 hour.
• Heat oven to 350 degrees. On a floured work surface, roll dough 1/8-inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate with royal icing, if desired.

ROYAL ICING

Steps:

• Meringue powder is used as an egg white substitute in recipes. It is made primarily from dried egg whites, with corn starch and food-based stabilizers added to help it bind together. It adds stability and texture to the royal icing, and can be used in the place of raw egg whites.
• Combine all ingredients except for food coloring in a large mixing bowl.
• Use an electric mixer to beat the ingredients together for a few minutes. Make sure your mixer's beaters are completely clean and grease-free before starting, to avoid texture issues with the icing.
• Start on a low setting, scraping the edges of the bowl periodically, until the mixture is fluid and all the dry ingredients are incorporated.Continue to beat on a higher speed until stiff peaks form. It may take some time for this to occur.
• Once stiff peaks form, add food coloring to the icing. Add color a few drops at a time, blending between each addition, until the proper color is achieved. I use Wilton kosher food coloring, it adds vivid, beautiful color and you only need a very small amount- you can purchase it here . Use your mixer to mix the color into the icing until well distributed throughout. Keep in mind that color will deepen over time. Let the icing sit covered with plastic wrap for at least 30 minutes to allow color to develop before using. If icing cookies, you will need to thin out the icing to a different texture before starting. Check out How to Decorate Sugar Cookies with Royal Icing for more details.

ROYAL ICING WITH TAMARA AND DANIELE

Steps:

• In a medium bowl, beat together meringue powder and water until soft peaks form. Gently stir in sugar until fully incorporated. Icing consistency can be adjusted by adding more or less water by the tablespoon. Beginning with a few drops of food coloring; mix well to achieve desired colors.

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.