Easy Homemade Royal Icing Food

ROYAL ICING

Royal Icing image

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

Ingredients

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

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.

PERFECT AND DELICIOUS ROYAL ICING

Perfect and Delicious Royal Icing image

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

Ingredients

½ cup water
¼ cup meringue powder
7 cups confectioners' sugar
2 tablespoons light corn syrup (such as Karo®)
2 tablespoons shortening (such as Crisco®)
1 teaspoon vanilla extract

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

EASY ROYAL ICING

Easy Royal Icing image

This classic decorating icing sets up and dries quickly. It's especially nice to use when cookies will be stacked on a plate. For accompanying recipes and decorating tips, visit Spring Has Sprung. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 3 cups.

Number Of Ingredients 3

Ingredients

3-3/4 to 4 cups confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

In a large bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

ROYAL ICING I

Royal Icing I image

Perfect icing for your gingerbread houses!

Provided by Diane

Categories Desserts Frostings and Icings Cookie Frosting

Yield 32

Number Of Ingredients 3

Ingredients

4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

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

Royal icing image

Make your own royal icing to transform your cakes and make them truly homemade. It's easy and rewarding, and once set on your cake it will keep for a month

Provided by Good Food team

Categories Dessert

Time 10m

Yield Serves 10-12; enough to cover 1 x 20cm round cake

Number Of Ingredients 4

Ingredients

3 egg whites
600g icing sugar
1 tsp liquid glucose
1 tsp lemon juice

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.

Nutrition Facts : Calories 205 calories, Carbohydrate 50 grams carbohydrates, Sugar 50 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium

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