Red White And Blue Royal Icing Food
RED, WHITE, AND BLUE ROYAL ICING
To make the spectacular bursts of red, white, and blue royal icing on July 4th desserts, you'll need three pastry bags-one for each color. Fit one bag with a small round tip (we used Ateco #2) and the remaining two with very small tips (such as Ateco #0).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes about 4 2/3 cups (enough for 7 dozen 1 3/4-inch cookies, 5 dozen 2 1/4-inch cookies, 30 2 3/4-inch cookies, or 13 3 1/2-inch cookies)
Number Of Ingredients 4
Steps:
- Whisk water and meringue powder with a mixer on medium speed until soft peaks form, about 3 minutes. Add sugar, and beat until icing holds a ribbonlike trail on the surface for 5 seconds when beater is raised. (Icing should be the consistency of glue.)
- Transfer two-thirds of the white icing to the squeeze bottle with the larger hole or to the pastry bag fitted with the larger tip.
- Divide remaining icing in half, and tint one half using red food coloring and the other half using the 2 blue food colorings until desired colors are achieved.
- Transfer red and blue icings to the remaining 2 squeeze bottles or the pastry bags fitted with the smaller tips.
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.
ROYAL ICING FOR EDIBLE VALENTINES
For a pretty pink, add one drop of red food coloring.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 3
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.
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