Good Eats Royal Icing Recipes

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:

• 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 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:

• 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:

• Whisk together the water, meringue powder and cream of tartar in the bowl of a stand mixer. Place the bowl on the mixer fitted with the paddle attachment and mix in the confectioners' sugar little by little on the lowest speed possible. Mix on low speed until it is a thick consistency, about 10 minutes. Adjust the consistency as needed with water, adding a little at a time and mixing between additions.
• Using a rubber spatula, tint with food coloring as desired.

Steps:

• Stir the sugar into 3 of the egg whites until you get it falls heavily of the back of a spoon (slopp! is the noise it makes *LOL*).
• Take a whisk and whisk energetically for about 10 minutes or until you get stiff peaks in the icing.
• Add the glycerin (if this is for my Christmas cake separate half the mix in a tight lidded jar and store in the fridge).
• Add the other egg white and beat again.
• Ice your cake and leave for 24 hours.
• Further instructions for my Christmas cake.
• Ok.
• Use the mix you have to ice the cake make it as flat as possible and then draw a ruler across the top lightly to get it flat (ish).
• Do the same with the sides.
• Let the icing set for 24 hours.
• After 24 hours take out the other half of the icing from the fridge and spread it thickly around the cake; leaving a 8 cm circle in the middle without icing.
• Let this set for a couple of hours and then place a ribbon round the edge, put some edible red berries in the circle and some edible leaf (mint, rosemary, sage, anything).

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.