Perfect Royal Icing Food

HOW TO MAKE ROYAL ICING FOR COOKIES

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.

PERFECT ROYAL ICING RECIPE

Steps:

• To Color the Icing, if Desired: Divide icing among several small bowls, one for each color you'd like to prepare. Cover each with plastic wrap pressed directly against the surface. Working with one bowl at a time, stir in a few drops of gel paste. When your desired color has been achieved, immediately transfer to a disposable pastry bag fitted with a #3 pastry tip, or a parchment cone . (For ease of use, I like to stand the bag/cone upright in a small drinking glass.)
• To Glaze the Tops of Sugar Cookies: Leaving a 1/8- to 1/4-inch margin (or more, depending on size of cookies), outline baked and fully cooled rolled sugar cookie cutouts with royal icing, then roughly drizzle the interiors with more icing, using the piping tip to nudge it into an even layer. Work quickly if topping with sprinkles or a secondary icing color, as royal icing will form a crust within 90 seconds. If you'd like to read more on the basics of decorating, check out my royal icing tutorial for lots of photos, videos, and ideas. For cookies to keep around the house, allow royal icing to air-dry until firm, about 4 hours. For cookies to package and ship, allow royal icing to dry until hardened through and through, about 6 to 8 hours more.
• Cookies frosted with royal icing can be stored up to 1 week at room temperature; in a pinch, their shelf life can be extended to about 10 days with refrigeration. Unfortunately, cookies with royal icing should not be frozen, as the water in the royal icing will form ice crystals that will melt as liquid water when thawed, creating a blotchy appearance on the surface of the frosting.

PERFECT AND DELICIOUS ROYAL ICING

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.

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.

ROYAL ICING

Steps:

• Whisk together the water, meringue powder and cream of tartar in the bowl of a stand mixer. Place the bowl on the mixer fitted with the paddle attachment and mix in the confectioners' sugar little by little on the lowest speed possible. Mix on low speed until it is a thick consistency, about 10 minutes. Adjust the consistency as needed with water, adding a little at a time and mixing between additions.
• Using a rubber spatula, tint with food coloring as desired.

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.

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.

ROYAL ICING

Steps:

• Stir the sugar into 3 of the egg whites until you get it falls heavily of the back of a spoon (slopp! is the noise it makes *LOL*).
• Take a whisk and whisk energetically for about 10 minutes or until you get stiff peaks in the icing.
• Add the glycerin (if this is for my Christmas cake separate half the mix in a tight lidded jar and store in the fridge).
• Add the other egg white and beat again.
• Ice your cake and leave for 24 hours.
• Further instructions for my Christmas cake.
• Ok.
• Use the mix you have to ice the cake make it as flat as possible and then draw a ruler across the top lightly to get it flat (ish).
• Do the same with the sides.
• Let the icing set for 24 hours.
• After 24 hours take out the other half of the icing from the fridge and spread it thickly around the cake; leaving a 8 cm circle in the middle without icing.
• Let this set for a couple of hours and then place a ribbon round the edge, put some edible red berries in the circle and some edible leaf (mint, rosemary, sage, anything).

WILTON'S ROYAL ICING

Steps:

• Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer.).

EASY ROYAL ICING

Steps:

• Beat all ingredients at low speed 10 minutes.

ROYAL ICING

Steps:

• Combine egg whites and cream of tartar in a large mixing bowl.
• Beat at medium speed on mixer until frothy.
• Add half of powdered sugar, mixing well.
• Add remaining sugar and beat 5-7 minutes at high speed, until mixture is stiff and holds a peak.
• Color with desired amount of paste food coloring.
• NOTE: Icing dries very quickly; keep icing covered with a damp cloth when not using.