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.
ROLLED FONDANT
Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.
Provided by Marlene
Categories Desserts Frostings and Icings Fondant Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
- Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
- Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g
BUNTING BISCUITS
Add a touch of fun to your party with these edible flag-shaped cookies - ice in your favourite colours
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 24
Number Of Ingredients 10
Steps:
- Put the flour, butter, bicarb and sugar in a food processor, whizz until you can't see any lumps of butter, then tip into a mixing bowl. Whisk the egg, syrup and vanilla together, then stir into the bowl with a wooden spoon. Using your hands, knead together into a smooth dough.
- Heat oven to 200C/180C fan/gas 6. Cut a triangle template from card the size you want the bunting to be. Roll out dough on a lightly floured surface. Use template to cut out triangles - re-roll trimmings to get as many as you can. Line some baking sheets with baking parchment and lift on the biscuits. Use a pencil end to make 2 holes in the top of each one - not too close to the edge. Bake, one tray at a time, for 8-10 mins, remaking each hole when biscuits are just out and still soft. Cool. Un-iced biscuits can be frozen for up to 3 months, or will keep in an airtight container for a week.
- Divide the icing into as many colours as you want, and knead in food colourings to get your desired colours. Roll out thinly on a surface lightly dusted with icing sugar, and use your template to cut out icing triangles. Brush the backs of the icing with a little water and stick onto the biscuits - making holes in the icing to match the biscuits as you go. Cut out small circles from leftover icing, brush backs with water and stick onto some of the biscuits. Decorate with icing pens, if you wish, then carefully thread through ribbon or string and hang up your treats.
Nutrition Facts : Calories 258 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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
More about "my recipe for ready to roll icing food"
HOW TO COVER A CAKE WITH READY TO ROLL ICING | BAKING MAD
From youtube.com
Author Baking MadViews 334.1K
HOW TO MAKE READY TO ROLL FONDANT ICING - FOOD & COOKING …
From saga.co.uk
ROYAL ICING - BETTER HOMES & GARDENS
From bhg.com
HOW TO USE READY TO ROLL ICING - RENSHAW BAKING
From renshawbaking.com
HOW TO MAKE EASY ROYAL ICING FOR COOKIE DECORATING
From thekitchn.com
READY TO ROLL ICING PARTY CAKES - QUEEN FINE FOODS
From queen.com.au
Estimated Reading Time 4 mins
- Prepare Ready to Roll Icing in white by separating into 4-6 pieces and kneading each piece for 3-5 minutes until smooth, using icing sugar or corn flour to prevent stickiness. Keep fondant covered with cling wrap when not kneading.
- Combine all kneaded fondant and knead until a smooth ball forms. Roll out to a 5mm thick circle large enough to cover a cake tier, ensuring additional fondant to fall over edges.
- Spray pre-prepared ganache cake with a little cooking spray, then gently lift fondant over the cake. Smooth edges using a fondant smoother and trim bottom with a sharp knife, ensuring the edges are tidy. Repeat for remaining tiers (if using).
- Knead Ready to Roll Icing as per method for white base, then to create custom colours, knead small pieces of coloured fondant and knead into white icing until desired shades are achieved. Alternatively, add a drop of Food Colour Gel to white fondant and knead until desired shade is achieved, adding icing sugar or cornflour to prevent stickiness.
PERFECT VANILLA ICING (JUST 3 INGREDIENTS) - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (37)Category DessertCuisine AmericanTotal Time 2 mins
- Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar.
ICING - WAITROSE & PARTNERS
From waitrose.com
HOW TO ICE A CHRISTMAS CAKE | BBC GOOD FOOD
From bbcgoodfood.com
BETTY WINTERS READY TO ROLL ICING RECIPES - B&M
From bmstores.co.uk
THESE BELOVED STORE-BOUGHT ROLLS ARE THE SECRET TO THE
From allrecipes.com
READY ROLLED ICING | MUMSNET
From mumsnet.com
READY TO ROLL ICING | DONNA HAY
From donnahay.com.au
CAKE - HOW DO I COLOUR READY-TO-ROLL ICING - SEASONED …
From cooking.stackexchange.com
CINNAMON ROLL ICING {WITHOUT CREAM CHEESE} - CAKEWHIZ
From cakewhiz.com
HOMEMADE ICING FOR CINNAMON ROLLS - FOOD LOVIN FAMILY
From foodlovinfamily.com
READY TO ROLL ICING - CAN YOU ADD LIQUID FOOD COLOURING TO IT?
From mumsnet.com
HOW TO ICE A SPONGE CAKE WITH READY ROLL ICING
From littleupsidedowncake.com
READY TO ROLL ICING | DONNA HAY
From donnahay.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love