Royal Icing With Egg Whites 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 bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

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.

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).