PERFECT AND DELICIOUS ROYAL ICING
This frosting will dry like traditional royal icing, but it doesn't suck all the flavor and moisture out of the cookies and it tastes absolutely delicious!
Provided by RainbowJewels
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 19.4 g, Fat 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 4.1 mg, Sugar 18.2 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.
THE FLUFFIEST ROYAL ICING
Royal icing is the classic sweet glue that holds together gingerbread houses and provides a glossy medium for elaborate cookie decorations. Many recipes call for egg whites or cream of tartar or both, but meringue powder (available online or at specialty food stores) offers gloss, stability and creaminess without the use of raw eggs or other ingredients. This recipe was developed by Georganne Bell, a professional cookie-decorating teacher in Salt Lake City who doesn't like traditional vanilla sugar cookies. The icing takes coloring easily, and pipes nicely from an icing bag or even a plastic bag with a corner snipped off.
Provided by Kim Severson
Categories dessert
Time 10m
Yield About 5 cups, enough for about 5 dozen small cookies
Number Of Ingredients 4
Steps:
- Place meringue powder and water in the bowl of a standing mixer and swirl them together. Using the whisk attachment, mix on high for 3 minutes until the mixture is frothy. Scrape down the sides.
- Add confectioners' sugar and mix for 2 minutes, being careful to start slowly and then gradually increase speed to high so the sugar doesn't fly all over the kitchen, scraping down the bowl as necessary. Add vanilla or other flavoring (and gel food coloring if desired), and mix on medium speed for about 30 seconds. Transfer to an airtight container until ready to use. The icing will keep, refrigerated, for about 2 weeks.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 0 grams, Carbohydrate 98 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 96 grams
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
PERFECT ROYAL ICING
This is the best recipe I have found for sugar cookie icing. Try my recipe for "World's Greatest Sugar Cookies" for an excellent snack.
Provided by Lubie
Categories Dessert
Time 5m
Yield 1 big bowl of icing
Number Of Ingredients 6
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.
Nutrition Facts : Calories 3589, Fat 1.1, SaturatedFat 0.2, Sodium 176, Carbohydrate 904.6, Sugar 889.2, Protein 10.8
ROYAL ICING
Provided by Food Network
Categories dessert
Time 5m
Yield icing for 30 to 45 cookies
Number Of Ingredients 3
Steps:
- Place the confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment, add the eggs whites and lemon juice and beat at medium speed until the sugar and eggs are completely mixed and the icing is thick and white.
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.
THE ULTIMATE GUIDE TO ICING COOKIES
This holiday season, there is no need to fret over decorating cookies at home. Use this guide for making homemade traditional icing, buttercream and royal icing. Whichever path you choose for your cookies, they'll sure to be a success!
Provided by Jonathan Melendez
Categories Baking
Time 15m
Yield 20 cookies
Number Of Ingredients 16
Steps:
- Traditional Icing:.
- In a large bowl, whisk together the powdered sugar, vanilla, salt and enough milk until you get an icing that is smooth yet not too thick but not too runny. Add a teaspoon of milk at a time if needed to create the right consistency. Divide between bowls and tint with food coloring, if desired. This makes about 1 ½ cups of icing.
- You can spread this icing onto cooled sugar cookies, or use the dip method, which is what I prefer. Carefully dunk each cookie, one at a time, into the icing and allow any excess to drip off before turning right side up and placing on a baking sheet to set. If you plan on decorating with sprinkles, you want to do that right away while the icing is still wet so that they stick. Continue dipping each cookie until all are decorated. Allow the icing to set for at least 10 minutes before storing or eating.
- Buttercream Icing:.
- In a large bowl, cream together the butter and shortening until creamy. Add the powdered sugar vanilla, salt and enough of the half and half as needed to create a smooth and creamy frosting. This should be on the thicker side and not runny at all. If the icing is too thick, you can add more half and half, a teaspoon at a time until the correct consistency is reached. Divide between bowls and tint with food coloring, if desired. This makes about 2 ½ cups of icing.
- To decorate, you can spread the frosting onto cooled sugar cookies with a small spatula or use piping bags with various decorating tips to create a more professional or intricate design. If you plan on decorating with sprinkles as well, you want to place them right after decorating with the icing before it sets.
- Royal Icing:.
- In a large bowl, beat together the powdered sugar, meringue powder, and enough water to create a thick and glossy icing. Divide between different bowls and tint with food coloring, if desired. Cover each bowl with plastic wrap or a damp paper towel to prevent them from drying out. This makes about 4 cups of icing.
- Royal icing usually has two different applications to it. One is the outline which is slightly thicker icing that you use to outline the designs on your sugar cookies. To achieve this, uncover one of the bowls of icing and whisk in ¼ teaspoon of water at a time until you reach the correct consistency. It should be thick but still pourable. Transfer to a piping bag with a small circle decorating tip. Create an outline of frosting around the edge of your cooled sugar cookies and then let set for about 5 minutes.
- The second royal icing application is referred to as flooding. To achieve this, uncover one of the bowls of icing and whisk in ¼ teaspoon of water at a time until you reach the correct consistency. It should be thinner than the first and pourable. If you lift up the beater the icing should fall and disappear in a matter of seconds. Transfer to a piping bag with a medium circle decorating tip. Then quickly pipe the icing into the center of each outlined cookie, tilting the cookie so that the icing spread out towards the outline. Use a long skewer or toothpick to help spread the icing a bit if needed or to remove any air bubbles. Allow the icing to set for about 10 to 15 minutes before storing or eating.
Nutrition Facts : Calories 370.8, Fat 10, SaturatedFat 4.6, Cholesterol 13.1, Sodium 19.6, Carbohydrate 72.1, Sugar 70.6, Protein 0.2
THE MOST ROYAL OF ICINGS
The only decorating icing you'll ever need.
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Using an electric mixer on medium-high speed, beat 3 1/2 cups powdered sugar and 2 large egg whites until white, thickened, and tripled in volume, about 5 minutes. Add water by the tablespoonful until icing no longer holds a peak. Divide icing into smaller bowls and color with food coloring as desired.
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THE BEST ROYAL ICING RECIPE
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5/5 (1)Total Time 10 minsCategory DessertCalories 638 per serving
- Sift the powdered sugar first by measuring it out and pouring it through a sifter or by pouring it into a fine-mesh sieve and shaking it through.
- Using an electric mixer fitted with the whisk attachment or a handheld mixer beat all of the icing ingredients together on a high speed for about 2 minutes. Check the icing by lifting the whisk to see if the icing drips back down and smooths easily back into the icing in the bowl. If it does the icing is ready. If the icing is too thick add more water 1 tablespoon at a time. If it's too thin add more powdered sugar 1 tablespoon at a time.
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