Royal Icing For Cupcake Ornaments Food

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.

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 FOR CUPCAKE ORNAMENTS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.

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.