Marthas Favorite Royal Icing Food

MARTHA STEWART'S ROYAL ICING

Steps:

• In a large bowl, use an electric mixer to combine the sugar, meringue powder, and a scant 1/2 cup water on low speed. Beat until the mixture is fluffy yet dense, 7 to 8 minutes.
• To thin the icing for flooding (filling in areas with a thin layer of icing), stir in additional water, 1 teaspoon at a time. Test the consistency by lifting a spoonful of icing and letting it drip back into the bowl; a ribbon should remain on the surface for 5 to 7 seconds.
• To tint icing, dip a toothpick or wooden skewer into food coloring, and gradually mix it in until the desired shade is reached.

MARTHA'S FAVORITE ROYAL ICING

Steps:

• Combine all ingredients in a bowl, and beat with a mixer on low speed until smooth and opaque white, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time, until icing has the consistency of glue; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.

ROYAL ICING

Steps:

• Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

ROYAL ICING

Steps:

• Stir together the confectioners' sugar, meringue powder, and 1 1/4 cups water in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, about 7 minutes. Add water, 1 teaspoon at a time, to achieve a consistency slightly thicker than honey. Icing can be stored airtight up to 2 hours.

ROYAL ICING FOR MARSHMALLOW TREATS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and meringue powder with scant 1/4 cup water on low speed. Mix until fluffy yet dense, 10 to 15 minutes.
• Color the icing as needed starting with a small amount of gel food coloring.Transfer to a small pastry bag fitted with a 1/32-inch pastry tip (#1 Ateco).
• If making marshmallow treats, pipe faces as desired, or pipe eyes on both sides of coated chicks and two eyes and a nose on bunnies. Pipe one eye on flat bunnies and chicks. Store the royal icing in an airtight container up to a week, and stir before using.

ROYAL ICING FOR EDIBLE VALENTINES

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, beat egg white until stiff but not dry, about 2 minutes. Add the sugar and the lemon juice; beat 1 minute more. If the icing is too thick, add a couple drops of water; if icing is too thin, continue beating to achieve desired consistency.

DARN GOOD CHOCOLATE CAKE WITH MARTHA'S ICING

Steps:

• Pre-heat oven to 350 degrees.
• Lightly mist a 12 Bundt pan with PAM and dust with flour.
• Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
• Blend with electric beaters on low speed for 1 minute.
• Stop and scrape down bowl.
• Increase speed to medium and beat 2-3 minutes more.
• Fold in chips.
• Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed. It will also begin to pull away from the pan.
• Place on wire rack and cool for 20 minutes.
• I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
• Meanwhile make icing.
• Place sugar, butter and milk in medium saucepan over medium-high heat.
• Stir until it comes to a boil- about 3-4 minutes.
• Still stirring let mixture boil for 1 minute.
• Remove from heat.
• Stir in chips and stir until smooth.
• Pour and drizzle over bundt cake.

PERFECT ROYAL ICING

Steps:

• Beat first three ingredients, then thin with a little water, if needed.
• Add almond, vanilla, and butter flavoring.
• Depending on how many colors you want, divide it between several bowls.
• To decorate on top of original layer of icing, thicken with powdered sugar until desired thickness.
• Decorating works best when used in the decorating bags with tips.
• Also, before spreading thin icing over cookies, try putting an outline of thick icing from a small decorating tip around the edge of the cookie.
• This way, the thin icing will not drip over the edge.