two different Royal Icings
From peetabear 15 years ago
- - to make
- Serves 0
this give two options for making royal icing for your rolled cookies... one does not use fresh egg white... the second uses meringue powder for people who would prefer not using the fresh eggs.... the recipe is from Joy of Baking
Ingredients
- Royal icing Using Egg Whites: shopping list
- 2 large egg whites shopping list
- 2 teaspoons fresh lemon juice shopping list
- 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted shopping list
- ........................................................................................................................... shopping list
- Royal icing Using Meringue Powder: shopping list
- 4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted shopping list
- 3 tablespoons (30 grams) meringue powder shopping list
- 1/2 teaspoon almond extract (optional) shopping list
- 1/2 cup - 3/4 cup (120 - 180 ml) warm water shopping list
- ........................................................................................................................... shopping list
- food coloring or Gel Pastes that can be found at cake decorating and party stores or else on-line shopping list
How to make it
- For Royal Icing with Egg Whites In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Mix in food coloring, if desired. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use
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- For Royal Icing with Meringue Powder In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Mix in food coloring, if desired. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
- The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
- Makes about 3 cups
People Who Like This Dish 5
- 3gdogs Nowhere, Us
- lunasea Orlando, FL
- morninlite Kalamazoo, MI
- jeffsgirl Medford, OR
- cher3231 Denham Springs, LA
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 2 people-
Very handy to have on hand, especially this time of the year. Great post, Peeta - thanks! :)
lunasea
in Orlando loved it
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I like the second option. I can never get my eggwhites to whip up well!
morninlite
in Kalamazoo loved it
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