Versatile Royal Icing Recipes
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
PERFECT AND DELICIOUS ROYAL ICING
This frosting will dry like traditional royal icing, but it doesn't suck all the flavor and moisture out of the cookies and it tastes absolutely delicious!
Provided by RainbowJewels
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 19.4 g, Fat 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 4.1 mg, Sugar 18.2 g
ROYAL ICING
Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.
Provided by Food Network
Categories dessert
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.
VERSATILE ROYAL ICING
Glossy and delicious, royal icing is a useful and versatile decorative touch to cookies, gingerbread houses and more. Try this icing with our Stars-and-Moon Cake.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Put sugar, meringue powder, and 3 tablespoons water into mixer bowl; mix on low speed until combined. Use immediately, or refrigerate airtight up to 1 week; bring to room temperature, and stir before using.
THE FLUFFIEST ROYAL ICING
Royal icing is the classic sweet glue that holds together gingerbread houses and provides a glossy medium for elaborate cookie decorations. Many recipes call for egg whites or cream of tartar or both, but meringue powder (available online or at specialty food stores) offers gloss, stability and creaminess without the use of raw eggs or other ingredients. This recipe was developed by Georganne Bell, a professional cookie-decorating teacher in Salt Lake City who doesn't like traditional vanilla sugar cookies. The icing takes coloring easily, and pipes nicely from an icing bag or even a plastic bag with a corner snipped off.
Provided by Kim Severson
Categories dessert
Time 10m
Yield About 5 cups, enough for about 5 dozen small cookies
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 0 grams, Carbohydrate 98 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 96 grams
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.
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