Royal Icing Ii Recipes

ROYAL ICING

Provided by Ree Drummond : Food Network

Time 10m

Yield 4 cups

Number Of Ingredients 3

Royal Icing image

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.

Ingredients

2 pounds powdered sugar, sifted, plus more if needed
1/3 cup whole milk
2 egg whites

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

Royal Icing II image

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

Ingredients

3 tablespoons meringue powder
4 cups sifted confectioners' sugar
6 tablespoons water

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

Royal Icing image

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.

Ingredients

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

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

Royal icing image

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

Ingredients

3 egg whites
600g icing sugar
1 tsp liquid glucose
1 tsp lemon juice

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

Royal Icing I image

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

Ingredients

4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

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