EASY ROYAL ICING RECIPE
How to make an easy royal icing using meringue powder. Great for outlining, filling, and all your sugar cookie decorating needs. This recipe is essentially foolproof, can be made in advance, and includes a how-to video!
Provided by Sam Merritt
Categories Cookies, Dessert
Time 15m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 2 Tablespoons royal icing, Calories 61 kcal, Carbohydrate 15 g, Sodium 3 mg, Sugar 15 g
ROYAL ICING
Provided by Ree Drummond : Food Network
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the eggs can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" and not run when piped.
ROYAL ICING
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
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.
HOW TO MAKE ROYAL ICING FOR COOKIES
This is my all time favorite royal icing recipe! This recipe uses 2 lbs of confectioners sugar but you mix in 1lb at a time. If you buy a 2lb bag just eyeball half the bag. This recipe also doubles quite nicely.
Provided by Hillary Ramos
Categories Desserts
Time 15m
Yield 60
Number Of Ingredients 5
Steps:
- Use a stand mixer with the whisk attachment to start.
- Add to your mixing bowl: 1/3 cup Meringue Powder and 1/2 cup of warm water (start with a tiny bit more if you will not be adding the lemon juice from next step).
- Whisk until doubled in size, 1 - 2 minutes. Do not over mix.
- Add to your whisked mixture: all vanilla, and OPTIONAL 2 tablespoons fresh lemon juice. This is optional, but the lemon really cuts the sweetness of the icing nicely.
- Mix until just incorporated.
- Mix in 1 full pound of confectioners sugar. Mix until just incorporated.
- Mix in light corn syrup. Mix until just incorporated.
- Mix in 1 full pound of confectioners sugar. Mix until just incorporated.
- Continue to mix for about 3 minutes on high - your icing will start to turn white and have a fluffy look. But do NOT overmix. Overmixing can cause the icing to collapse. This will yield a VERY stiff icing. If you feel it is too stiff even to start with, add small amounts of water.
Nutrition Facts : ServingSize 60, Calories 120
ROYAL ICING
Curious to learn how to make royal icing? Our Test Kitchen experts have mastered this royal icing recipe for this stunning cookie decoration. Royal icing is different from other types of icing because it dries quickly and has a super-smooth finish-perfect for decorating! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
MARTHA'S FAVORITE ROYAL ICING
Royal icing is best for decorating cookies, since it dries to a plaster-hard finish. This recipe yields enough to cover about 100 three- to four-inch cookies. To ice all those in this story, you will need to make two batches of icing; increasing the recipe by half won't work well.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12m
Yield Makes about 2 cups
Number Of Ingredients 3
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.
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
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
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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- If you want to make several different colors, divide the icing into several different bowls and beat in the food coloring by hand with a rubber spatula.
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