How To Make Royal Icing Recipes

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:

• Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.

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:

• Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
• Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.

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 small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.

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.

Steps:

• Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.

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:

• Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

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 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 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:

• In a large mixing bowl combine egg whites, powdered sugar, vanilla, and cream of tarter.
• Beat with an electric mixer on high speed for 7 to 10 minutes or till very stiff.
• Use at once, covering icing in bowl at all times with wet paper towel to prevent from drying.

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.