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.
YELLOW ROYAL ICING
Use this recipe making our Spice Bee Cookies and Cocoa Bee Cookies.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 3/4 cup, enough for 9 dozen cookies
Number Of Ingredients 4
Steps:
- With an electric mixer on low speed, beat meringue powder, sugar, and 3 tablespoons water until smooth, about 1 minute. Add more water, 1 tablespoon at a time until the mixture is the consistency of honey. Add food coloring until desired color is reached. Transfer to a pastry bag fitted with a small plain round tip (such as Ateco #2). Use immediately.
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
Make your own royal icing to transform your cakes and make them truly homemade. It's easy and rewarding, and once set on your cake it will keep for a month
Provided by Good Food team
Categories Dessert
Time 10m
Yield Serves 10-12; enough to cover 1 x 20cm round cake
Number Of Ingredients 4
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.
Nutrition Facts : Calories 205 calories, Carbohydrate 50 grams carbohydrates, Sugar 50 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
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