Water Icing Food

FLUFFY BOILED ICING

Steps:

• In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
• Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.

EASY POWDERED SUGAR ICING RECIPE

Steps:

• Mix powdered sugar and 4 tsp. of the milk until well blended.
• Stir in remaining 1 tsp. milk, if necessary for desired consistency.

NO COOK ICING

Steps:

• In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

VICTORIAN LAVENDER COOKIES WITH ROSE WATER ICING

Steps:

• Preheat oven to 375 degrees.
• Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
• Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
• While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.

WATER ICING

Steps:

• Heat up the water until warm, not hot.
• Put the icing sugar into a small or medium bowl and add water.
• Mix together until the icing becomes thick enough to coat with a back of a spoon.
• If necessary, add more water (a drop at a time) until it is thick/ thin enough to use.

WATER ICING

Steps:

• Mix together to an even smooth consistency.

HOW TO MAKE ICING WITH ICING SUGAR AND WATER

Steps:

• Combine powdered sugar, water, and vanilla extract in a medium-sized bowl. Mix until smooth.
• Add more water or powdered sugar until it reaches your desired consistency. If using a piping bag, about 2 tablespoons of water is best (you want the icing to be about the consistency of pancake batter). If dipping or drizzling the icing, 3 tablespoons of water will likely be needed. See notes below for storing and freezing notes.
• Drying time: Depending on the temperature and humidity of your house, drying time will vary. For a thin glaze (dipped), I typically find that it takes 6-8 hours on the counter (uncovered) to fully harden. After about 3 hours, the outside is "set" but the inside will still be soft. You can place a fan nearby to help speed up the drying time.