Easy Royal Icing Food

EASY ROYAL ICING RECIPE

Steps:

• IMPORTANT NOTE BEFORE YOU BEGIN: Your bowl and all utensils must be clean and grease free in order for the icing to whip properly.
• In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl (you will need an electric hand mixer) combine sugar, meringue powder, and water. Beat on low speed until combined, then add vanilla extract (or other flavoring).
• Gradually increase mixer speed to high and beat until icing forms stiff peaks (5 minutes or longer).¹
• Divide and color icing as desired (I like to use gel food coloring).
• Icing at this consistency can be used as a stiff outlining icing. To thin the icing for flooding/filling, tint as desired first (so that your outlining and flooding icing is the same tint), divide (so you have one bowl of outlining and one bowl of flooding icing), and then stir your bowl of flooding icing, adding about a teaspoon of water at a time until frosting reaches desired consistency. For me this usually means that if I pull my spoon out of the royal icing, the icing that drizzles off holds its shape for several seconds before dissolving back into a puddle.

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.

EASY ROYAL ICING

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.

EASY POWDERED SUGAR ICING RECIPE

Steps:

• Mix powdered sugar and 4 tsp. of the milk until well blended.
• Stir in remaining 1 tsp. milk, if necessary for desired consistency.

SUGAR COOKIES WITH ROYAL ICING

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

THE BEST ROYAL ICING RECIPE

Steps:

• In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes.
• The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. Royal icing can be thinned simply by adding water (or lemon juice), or thickened by adding confectioners' sugar. Add liquid or confectioners' sugar in small increments, such as 1/2 teaspoon at a time, and mix thoroughly before deciding whether to add more. Use thinner, spreadable royal icing for "flooding" cookies for background work, and thicker royal icing for "piping" lines and making rosettes. To make your royal icing colorful, a few drops of food coloring will saturate your royal icing with any color of the rainbow. Just remember that a little coloring goes a long way-if the color isn't as dark or saturated as you want, keep in mind that it will darken as the icing dries.

ROYAL ICING

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites on high speed until foamy. You can also use a hand mixer.
• Switch to low speed and gradually sift the sugar into the egg whites until it's completely incorporated. Because both ingredients are white, it's easy to miss lumps. Look carefully.
• Add the lemon juice and beat on high speed until the icing is very thick and forms stiff peaks, about 5 to 10 minutes.
• At this point, you can add the food coloring if you're only going to need a full batch of one color. If you need more than one color, separate quantities of icing into individual bowls and just stir in the coloring you want.
• Use the royal icing to decorate your cookies. Enjoy.

ROYAL ICING

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.

EASY ROYAL ICING RECIPE FOR SUGAR COOKIES

Steps:

• In a large bowl of a stand mixer, whisk together the meringue powder and powdered sugar, then slowly mix in the water and vanilla while the mixer is running on medium-low speed. Increase speed to medium and beat until stiff peaks form, around 5 minutes. This can be done with a hand mixer, but will take a couple minutes longer.
• Divide the thick white icing into individual bowls for how ever many colors you want and add gel food coloring, a few drops at a time, mixing well until you achieve the shades you like. From there, you can reserve half of each color at piping consistency for piping borders as described in the post, or thin all the icing to flood consistency.
• To thin each color to flood consistency, add 1 teaspoon of water at a time and stir well, continuing to add water by 1/2 teaspoon increments until you reach your desired consistency.
• Once your icing is colored and the right consistency, scoop it into a piping bag fitted with a size 2 or 3 tip. Decorate your sugar cookies by first outlining the border, then filling in the middle with flood icing which should settle into itself. Use a toothpick or scribe tool to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
• Dry cookies at room temperature for 6-8 hours until the royal icing is completely firm before adding additional layers or design or stacking for transport.

EASY ROYAL ICING

Steps:

• Place powdered sugar in a medium bowl and set aside. In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved.
• Add sugar water to powdered sugar and stir until completely combined. Mixture will be thick. The consistency you're looking for is a slowly dripping icing that disappears into the bowl within about 12 seconds. Add water by drop if you think it's too thick. If it becomes too thin, add more powdered sugar by the teaspoon. Use immediately.
• If you need to wait to use your icing: cover tightly, and use within 1 day. You will need to stir it up again and possibly add more water before using. Re-test the consistency before using.
• If you want to color your icing, I prefer gel colors: my favorite brand is AmeriColor. They have a huge and gorgeous collection of colors in a 12 pack or a 50 pack.

RIDICULOUSLY EASY ROYAL ICING RECIPE FOR SUGAR COOKIES

Steps:

• Add confectioners' sugar to a mixing bowl or to the bowl of your stand mixer fitted with the wire whisk attachment.
• Start mixing on low, and slowly add the milk, corn syrup, and vanilla extract. Continue to whip on medium until smooth.
• If the royal icing is too thick, thin it out by misting it with a spray bottle of water, one spritz at a time, until it reaches the proper consistency. If it's too thin, add additional confectioners' sugar a teaspoonful at a time, until it reaches the proper consistency.

EASY ROYAL ICING

Steps:

• Beat all ingredients at low speed 10 minutes.