ROYAL ICING
Ice your cookies, cakes and cupcakes with Alton Brown's glossy Royal Icing recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 7m
Yield 3 1/2 cups
Number Of Ingredients 3
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 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
THE BEST ROYAL ICING RECIPE
Learn what royal icing is and how to make our easy royal icing recipe with egg whites that can be used for sugar cookies, for icing gingerbread, and other sweets decorating. Plus, learn how to store royal icing, how long royal icing takes to dry, and how long it lasts.
Provided by Kristen Evans Dittami
Time 5m
Number Of Ingredients 3
Steps:
- 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. Royal icing can be thinned simply by adding water (or lemon juice), or thickened by adding confectioners' sugar. Add liquid or confectioners' sugar in small increments, such as 1/2 teaspoon at a time, and mix thoroughly before deciding whether to add more. Use thinner, spreadable royal icing for "flooding" cookies for background work, and thicker royal icing for "piping" lines and making rosettes. To make your royal icing colorful, a few drops of food coloring will saturate your royal icing with any color of the rainbow. Just remember that a little coloring goes a long way-if the color isn't as dark or saturated as you want, keep in mind that it will darken as the icing dries.
Nutrition Facts : Calories 26 kcal, Carbohydrate 7 g, Sodium 2 mg, Sugar 7 g, ServingSize Makes 1 cup, enough to frost about 36 cookies, UnsaturatedFat 0 g
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 II
This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible.
Provided by Kristen Pontier
Categories Desserts Frostings and Icings Cookie Frosting
Yield 48
Number Of Ingredients 3
Steps:
- Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 10.8 g, Protein 0.2 g, Sodium 2.7 mg, Sugar 10.3 g
ROYAL ICING III
A recipe for Gingerbread House icing.
Provided by Veronica
Categories Desserts Frostings and Icings Cookie Frosting
Time 10m
Yield 64
Number Of Ingredients 3
Steps:
- In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.
Nutrition Facts : Calories 23.4 calories, Carbohydrate 5.9 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 5.8 g
ROYAL ICING
This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 10m
Yield Enough for about 4 dozen cookies
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
- To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color - one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.
- Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
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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