EASY ROYAL ICING
This classic decorating icing sets up and dries quickly. It's especially nice to use when cookies will be stacked on a plate. For accompanying recipes and decorating tips, visit Spring Has Sprung. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 cups.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
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
SOFT ROYAL ICING
This is my go-to recipe for decorating cookies and cakes; it works wonderfully and has a beautiful smooth finish. Add food coloring or flavoring if desired.
Provided by Bailee Shirback
Categories Desserts Frostings and Icings Cookie Frosting
Time 10m
Yield 24
Number Of Ingredients 3
Steps:
- Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes. Add the water gradually, beating on medium-high until icing is smooth and the desired consistency, about 5 minutes.
Nutrition Facts : Calories 73.9 calories, Carbohydrate 18.6 g, Protein 0.3 g, Sodium 4.9 mg, Sugar 18.3 g
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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HOW TO MAKE THE BEST ROYAL ICING RECIPE - REAL SIMPLE
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Category Dessert, Candy, CakeCalories 26 per serving
- In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes.
- The icing will keep up to 2 days in an airtight container in the refrigerator. Before using, beat it with a fork. Stir in very small amounts of water if it seems too thick.
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4.9/5 (9)Servings 24Cuisine AmericanCategory Dessert
- In the bowl of a stand mixer fitted with the whisk attachment, add water and meringue powder. Mix on med-high speed until frothy.
- Add corn syrup, shortening, flavors and about 1/3 of the powdered sugar and mix well. Make sure it is all combined and there are no chunks of shortening left behind.
- Add the rest of the powdered sugar and mix until combined. Scrape down the sides of the bowl and add white gel food color. Then mix on med speed for about two minutes, until stiff and pretty thick.
- Color, and thin to desired consistency(s), bag and DECORATE!! Keep covered to prevent drying out. Store completely covered at room temperature for up to a week, or bag and place in the freezer for up to 3 months.
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