EGG WHITE ROYAL ICING RECIPE RECIPES

Name: Royal Icing
Total time: 10 min
Yield: Enough for about 4 dozen cookies
Ingredients: 3 3/4 cups/1 pound/454 grams confectioners’ sugar; 3 large egg whites; 1/2 teaspoon cream of tartar; Pinch kosher salt; Food coloring, as needed

ROYAL ICING RECIPE - NYT COOKING - RECIPES AND COOKIN…

Royal Icing Recipe - NYT Cooking - Recipes and Cookin… image

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

Total Time 10 minutes

Yield Enough for about 4 dozen cookies

Number Of Ingredients 5

Ingredients

3 3/4 cups/1 pound/454 grams confectioners’ sugar
3 large egg whites
1/2 teaspoon cream of tartar
Pinch kosher salt
Food coloring, as needed

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 RECIPE - NYT COOKING - RECIPES AND COOKIN…

Royal Icing Recipe - NYT Cooking - Recipes and Cookin… image

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

Total Time 10 minutes

Yield Enough for about 4 dozen cookies

Number Of Ingredients 5

Ingredients

3 3/4 cups/1 pound/454 grams confectioners’ sugar
3 large egg whites
1/2 teaspoon cream of tartar
Pinch kosher salt
Food coloring, as needed

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 I RECIPE | ALLRECIPES

This was my first time making royal icing. I followed the recipe exactly, but substituted the lemon juice with vanilla instead. The result was a very runny consistency so I ended up having to have more confectioner's sugar until I got a workable consistency. I used the icing …
From allrecipes.com

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ROYAL ICING RECIPE - THE SPRUCE EATS

Nov 30, 2021 · Royal icing is a sweet, hard icing that's made from egg whites and confectioners' sugar (also known as powdered sugar). It's the perfect icing for decorating cookies and gingerbread houses and you can use all kinds of colors to achieve pretty much any effect you can imagine. It's best to use liquid pasteurized egg whites for making royal icing but you can substitute fresh egg …
From thespruceeats.com

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ROYAL ICING FOR SUGAR COOKIES RECIPE | MARTHA STEWART

Reading below, I see people had difficulty with the icing being too thin when using real egg whites. The 1/2 cup of water is ONLY if you are using POWDERED egg whites. In Martha's older RoyalIcing recipe, the real egg whites are BEATEN into a meringue before adding the sugar. Also, that recipe mentions using a few drops of glycerin for shiny icing.
From marthastewart.com

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I was looking for a cake and icing recipe to make for my nephews sons' graduation party. I made a cake with this icing. I loved it. I found a recipe that takes one box Duncan Hines white cake mix and add a box of Jello White …
From allrecipes.com

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WHIPPED FROSTING RECIPE - MARTHA STEWART

Boil the water, sugar, salt and 1/4 teaspoon of cream of tartar. Beat the egg whites in a separate bowl until foamy. When the sugar is totally dissolved add the syrup to the egg white foam and …
From marthastewart.com

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WHAT IS MERINGUE POWDER? USES AND SUBSTITUTES - JESSICA GAVIN

Dec 16, 2020 · How to use it. To substitute one egg white: Combine 2 tablespoons of meringue powder with 2 tablespoons of water. For royal icing: Combine 4 cups powdered sugar, 3 …
From jessicagavin.com

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Nov 07, 2017 · Royal Icing. 250 g pure icing sugar, sifted (swap for sugar alternatives if you want) ... 5 To make the royal icing beat the egg white, icing and lemon juice together in mixer until a …
From bodyandsoul.com.au

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