ROYAL ICING
Provided by Ree Drummond : Food Network
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the eggs can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" and not run when piped.
ROYAL ICING I
Perfect icing for your gingerbread houses!
Provided by Diane
Categories Desserts Frostings and Icings Cookie Frosting
Yield 32
Number Of Ingredients 3
Steps:
- Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 15.6 g, Protein 0.5 g, Sodium 7.1 mg, Sugar 15.4 g
EGG-FREE ROYAL ICING
This easy royal icing recipe dries shiny and hard! Add more or less milk based on how thick you want your icing. You can replace the almond extract with any flavor you prefer. Add food coloring of your choice.
Provided by A Shadd
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Stir together confectioners' sugar and milk in a small bowl until smooth. Beat in corn syrup and almond extract until royal icing is smooth and glossy. Add food coloring to your desired intensity.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g
ROYAL ICING WITH EGG WHITES
This decorating icing is very stiff and hardens as it dries.
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Place egg whites in the bowl of an electric mixer and beat using the whisk attachment until frothy. Add 1/4 cup of the sugar and mix well. Gradually add the remaining 3 3/4 cups sugar, beating on low speed and scraping down the sides.
- Increase the speed to high and continue to beat the mixture until soft peaks form, about 5 minutes. At this stage, the icing will be very thick. Add water, a few drops at a time, to thin it to the consistency appropriate for the kind of decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the consistency that works best for you. Store icing at room temperature in an airtight glass or metal container. It should be used within two days.
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