ROYAL ICING FOR SUGAR COOKIES
If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead of raw egg whites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/3 cups
Number Of Ingredients 2
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
SUGAR COOKIE ICING
This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.
Provided by JBS BOX
Categories Desserts Frostings and Icings Cookie Frosting
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g
ROYAL ICING FOR HOLIDAY SUGAR COOKIES
Santa will love stopping by your house for a bite or two of these festive sugar cookies. Use this Royal Icing recipe to decorate our Sugar Cookies for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 5 cups
Number Of Ingredients 4
Steps:
- Mix sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more confectioners' sugar.) Add food coloring, 1 drop at a time, until desired color is achieved; if making more than 1 color, divide icing and work in batches. Use immediately, or refrigerate for up to 1 week. Stir before using.
SUGAR COOKIE ROYAL ICING
This icing offers the perfect consistency for piping. For thinner consistency, add more water, 1 T. at a time
Provided by Nurse_Corie
Categories Dessert
Time 15m
Yield 5 cups
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine powdered sugar, meringue powder and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7-10 minutes or until mixture is very stiff. cover bowl with a damp paper towel and plastic wrap; refrigerate for up to 2 days.
Nutrition Facts : Calories 356.1, Fat 0.1, Sodium 1.6, Carbohydrate 90.7, Sugar 88.9
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
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- In a large bowl of a stand mixer, whisk together the meringue powder and powdered sugar, then slowly mix in the water and vanilla while the mixer is running on medium-low speed. Increase speed to medium and beat until stiff peaks form, around 5 minutes. This can be done with a hand mixer, but will take a couple minutes longer.
- Divide the thick white icing into individual bowls for how ever many colors you want and add gel food coloring, a few drops at a time, mixing well until you achieve the shades you like. From there, you can reserve half of each color at piping consistency for piping borders as described in the post, or thin all the icing to flood consistency.
- To thin each color to flood consistency, add 1 teaspoon of water at a time and stir well, continuing to add water by 1/2 teaspoon increments until you reach your desired consistency.
- Once your icing is colored and the right consistency, scoop it into a piping bag fitted with a size 2 or 3 tip. Decorate your sugar cookies by first outlining the border, then filling in the middle with flood icing which should settle into itself. Use a toothpick or scribe tool to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
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