HOW TO MAKE ICING WITH EGG WHITES RECIPES

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ROYAL ICING WITHOUT MERINGUE POWDER OR EGG WHITES RECIPE ...



Royal Icing Without Meringue Powder or Egg Whites Recipe ... image

Free of meringue powder or even egg whites (safe for consumption for everyone!), chef Ryan Scott's recipe for royal icing is fuss-free.

Provided by Ryan Scott

Number Of Ingredients 7

6 cups powdered sugar
¼ cup light corn syrup
½ teaspoon pure vanilla extract
Pinch of salt
4 to 6 tablespoons milk
Sprinkles
for cookie decorating

Steps:

  • Whisk the powdered sugar, corn syrup, vanilla and salt to form a smooth icing
  • Add 4 tablespoons milk to thin out the icing, gradually adding more milk as needed
  • For piping, the icing should resemble the consistency of toothpaste
  • Transfer to a piping bag

BEST ROYAL ICING RECIPE - HOW TO MAKE ICING WITHOUT ...



Best Royal Icing Recipe - How to Make Icing Without ... image

Meringue powder may be the gold standard for royal icing, but you can make a beautifully smooth alternative with egg whites instead.

Provided by Bridget Edwards

Categories     dessert

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 36 servings

Number Of Ingredients 3

1 lb.

powdered sugar

3

pasteurized egg whites

1 tsp.

fresh lemon juice

Steps:

  • Sift sugar into a bowl of an electric mixer. Add remaining ingredients. Using the paddle attachment, mix on low until sugar is incorporated. Increase speed to medium and beat for 5 minutes. Check for stiff peaks.  If needed, increase speed to medium-high and continue beating icing, watching closely for stiff peaks. Once stiff peaks are formed, transfer the icing to bowls and cover with plastic wrap, pressing the wrap onto the icing to prevent crusting.  At this point, the icing can be tinted with gel paste food coloring. The icing can also be thinned with water to fill in piped outlines.

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  • Sift sugar into a bowl of an electric mixer. Add remaining ingredients. Using the paddle attachment, mix on low until sugar is incorporated. Increase speed to medium and beat for 5 minutes. Check for stiff peaks.  If needed, increase speed to medium-high and continue beating icing, watching closely for stiff peaks. Once stiff peaks are formed, transfer the icing to bowls and cover with plastic wrap, pressing the wrap onto the icing to prevent crusting.  At this point, the icing can be tinted with gel paste food coloring. The icing can also be thinned with water to fill in piped outlines.
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