EGGLESS ROYAL ICING
This Eggless Royal Icing is perfect for decorating cookies! With a subtle lemony taste, this egg-free royal icing is great for anything from sugar cookies to drawing decorative shapes or gluing together a gingerbread house. It hardens when it dries, so decorations stay in place.
Provided by Oriana Romero
Categories Dessert
Time 5m
Number Of Ingredients 8
Steps:
- Mix confectioner's sugar and water in a glass bowl until no lumps. Note: You can make this icing by hand but using an electric mixer or a stand mixer makes the mixing process a breeze.
- Add light corn syrup and mix until incorporated.
- Stir in lemon juice and mix until incorporated. NOTE: Check consistency; after mixing the ingredients together, drag the tip of a butter knife through the surface of your icing. If it takes 8 - 10 seconds to settle flat, you are good. If it's too thick, add more water (about a teaspoon at a time). If it's too thin, add a little more sifted confectioners' sugar. Continue adding more until you reach the consistency you'd like.
- Use the white icing as it is, or divide the icing into several bowls and add gel food coloring. See notes for different consistencies.
- Use immediately, or store in an airtight container with a piece of plastic wrap pressed directly onto the surface of the icing for up to 3 days. Stir gently with a spatula before using.
- Using an electric mixer or a stand mixer with the whisk attachment, beat the aquafaba and cream of tartar on medium-high speed until it reaches medium peaks, 5 to 8 minutes
- Add confectioner's sugar; mix until well incorporated.
- Add lemon juice and mix to incorporate. NOTE: Check consistency; after mixing the ingredients together, drag the tip of a butter knife through the surface of your icing. If it takes 8 - 10 seconds to settle flat, you are good. If it's too thick, add more water (about a teaspoon at a time). If it's too thin, add a little more sifted confectioners' sugar. Continue adding more until you reach the consistency you'd like.
Nutrition Facts : Calories 524 kcal, Carbohydrate 135 g, Protein 1 g, Fat 1 g, Sodium 15 mg, Fiber 1 g, Sugar 133 g, ServingSize 1 serving
ROYAL ICING
Provided by Ree Drummond : Food Network
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the eggs can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" and not run when piped.
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
EGG-FREE ROYAL ICING
This easy royal icing recipe dries shiny and hard! Add more or less milk based on how thick you want your icing. You can replace the almond extract with any flavor you prefer. Add food coloring of your choice.
Provided by A Shadd
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Stir together confectioners' sugar and milk in a small bowl until smooth. Beat in corn syrup and almond extract until royal icing is smooth and glossy. Add food coloring to your desired intensity.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g
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