Glossy Royal Icing Recipes

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.

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.

Steps:

• Place meringue powder and water in the bowl of a standing mixer and swirl them together. Using the whisk attachment, mix on high for 3 minutes until the mixture is frothy. Scrape down the sides.
• Add confectioners' sugar and mix for 2 minutes, being careful to start slowly and then gradually increase speed to high so the sugar doesn't fly all over the kitchen, scraping down the bowl as necessary. Add vanilla or other flavoring (and gel food coloring if desired), and mix on medium speed for about 30 seconds. Transfer to an airtight container until ready to use. The icing will keep, refrigerated, for about 2 weeks.

Steps:

• Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.

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.

Steps:

• In a large bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form.

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.