Homemade Royal Icing Recipes

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.

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.

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

Steps:

• Combine the egg whites and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
• Make a cornet and fill it half full with royal icing. Cover the remaining icing with a damp cloth to keep it from drying out while you work. It will be much easier to decorate the cake if you place it on a turntable. Use the royal icing to make decorations as you desire. Make as many cornets as needed to complete the design. You can use a cornet filled with royal icing to fill in the seams and edges where the cakes meet. Decorate with dots, swags, or any other design. The royal icing will harden as it dries.
• Piping fine decorations with royal icing takes some practice but you will improve with time. To train your hands and practice piping, try this exercise: use a medium-point magic marker to draw the desired pattern on a sheet of parchment paper. Repeat the pattern several times to allow for practice. Place another sheet of parchment paper over the designs and tape both pieces to the work surface to keep them from moving. Use a cornet filled with royal icing to trace the pattern. When you feel you have had enough practice, place the cake in front of you and repeat the patterns on the cake, instead of on the parchment paper.
• For different widths of decoration, use several cornets and cut the ends into different-sized openings. With royal icing, if you make a mistake, you can just wipe it off! The royal icing will harden as it dries.
• Flowers are widely used to decorate cakes. Usually, when the flowers are not fresh, they are made from gum paste. You can make your own or buy them already made from a specialty baking supply store. I would suggest buying them since they are very reasonably priced compared to the time and energy it takes to make them. Gum paste flowers can be reused or stored in an airtight container for any celebration. Remember to handle them with care because they will chip or break.
• If you have your own garden, pick some lovely blooms and use them to decorate the cake. Don't forget to use the natural greens to decorate around the base of the cake. Be sure you know which varieties of flowers and greens are safe to use; there are some that are poisonous. Flowers that are safe to use include: apple blossoms, citrus blossoms, day lilies, English daisies, pansies, roses, tulips, lilacs, and violets.

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.

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.

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.

Steps:

• Sieve Icing Sugar
• put the egg whites into a clean grease free bowl.
• Beat the egg whites whilst adding the icing sugar a little at a time, until it becomes a thick creamy consistancy and standing peaks.
• add glycerine and beat in.
• spread over cake and use knife to lift peaks.

Steps:

• Beat first three ingredients, then thin with a little water, if needed.
• Add almond, vanilla, and butter flavoring.
• Depending on how many colors you want, divide it between several bowls.
• To decorate on top of original layer of icing, thicken with powdered sugar until desired thickness.
• Decorating works best when used in the decorating bags with tips.
• Also, before spreading thin icing over cookies, try putting an outline of thick icing from a small decorating tip around the edge of the cookie.
• This way, the thin icing will not drip over the edge.

Steps:

• Place sugar and Meringue powder in a bowl and stir at low speed.
• Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen.
• To prevent drying out, keep the bowl and icing tips covered with a damp towel.
• Will keep for two weeks stored in the fridge.
• Whip again before using.

Steps:

• In a stand mixer beat egg whites until frothy and incorporate sugar until smooth. Then mix in the rest of the ingredients. When you've reached the consistency you like, add either food coloring or cocoa, little-by-little until the color you desire is achieved. I made this batch twice and added the dark cocoa only to one and pink food coloring to the other.
• Advice and pointers:.
• Because you're using raw egg whites and salmonella is a risk, always use fresh eggs from a reliable source and don't allow unused frosting to sit out for more than an hour or so. Any unused frosting can be covered with a damp towel to prevent drying and retain freshness, and then placed in the refrigerator. Keep in mind the longer you work with a single batch the darker the color will become, so when initially mixing, keep that in mind.

Steps:

• Combine egg whites and cream of tartar in a large mixing bowl.
• Beat at medium speed on mixer until frothy.
• Add half of powdered sugar, mixing well.
• Add remaining sugar and beat 5-7 minutes at high speed, until mixture is stiff and holds a peak.
• Color with desired amount of paste food coloring.
• NOTE: Icing dries very quickly; keep icing covered with a damp cloth when not using.

Steps:

• Add together and blend well with mixer.
• Place in refrigerator until ready to put on any cake desired.