Good Eats Royal Icing Recipes

ROYAL ICING

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.

BASIC ROYAL ICING

Steps:

• Add the powdered sugar and meringue powder to a mixer bowl and mix for 30 seconds using the paddle attachment. (It's not necessary to sift the sugar beforehand.)
• Add the vanilla to the water. With the mixer on its lowest setting, slowly add the water/vanilla mixture to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue adding the remaining water until the mixture reaches a honey-like consistency. At this point, turn the mixer to medium speed for 1 minute. After the first minute, turn the mixer to high speed and mix an additional 2 minutes. Use a spray bottle to get extra powdered sugar off the edges of the mixing bowl. Immediately remove the icing and place in an airtight container.

GOOD EATS ROYAL ICING

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.

ROYAL ICING

Steps:

• Using an electric mixer, whisk egg whites till light and foamy, about 1 minute.
• Add powdered sugar, cream of tartar and salt to egg whites and continue to whisk, stopping to scrape down bowl as necessary, until extremely light and fluffy, almost like shaving cream.
• Thin icing with water by the tablespoonful until it has the viscosity of hot fudge. (This is the ideal texture for decorating.) Depending on your egg whites, this could be 3 to 4 tablespoons of water.
• If you'd like to tint the icing different colors, separate icing into small bowls. Add food coloring to each bowl using only a drop or two at a time, and stir thoroughly to combine, until desired color is achieved. Icing dries out fairly quickly, so keep covered until ready to use.