ICING KNIFE RECIPES

Name: Eggless Royal Icing
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: American
Ingredients: 2 cups (240 g) confectioner's sugar; 4 - 5 teaspoons (20 - 25 ml) water; 4 teaspoons (20 ml) light corn syrup; 1 teaspoon (5 ml) lemon juice; 2 tablespoons (30 ml) aquafaba; 1/4 teaspoon cream of tartar; 2 cups (240 g) confectioner's sugar; 1 teaspoon (5 ml) lemon juice

EGGLESS ROYAL ICING - MOMMY'S HOME COOKING - EASY ...

Eggless Royal Icing - Mommy's Home Cooking - Easy ... image

This Eggless Royal Icing is perfect for decorating cookies! With a subtle lemony taste, this egg-free royal icing is great for anything from sugar cookies to drawing decorative shapes or gluing together a gingerbread house. It hardens when it dries, so decorations stay in place.

Provided by Oriana Romero

Categories Dessert

Total Time 5 minutes

Prep Time 5 minutes

Yield 2

Number Of Ingredients 8

Ingredients

2 cups (240 g) confectioner's sugar
4 - 5 teaspoons (20 - 25 ml) water
4 teaspoons (20 ml) light corn syrup
1 teaspoon (5 ml) lemon juice
2 tablespoons (30 ml) aquafaba
1/4 teaspoon cream of tartar
2 cups (240 g) confectioner's sugar
1 teaspoon (5 ml) lemon juice

Steps:

RECIPE #1
RECIPE #2

Nutrition Facts : Calories 524 kcal, CarbohydrateContent 135 g, ProteinContent 1 g, FatContent 1 g, SodiumContent 15 mg, FiberContent 1 g, SugarContent 133 g, ServingSize 1 serving

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING RECIPE | INA ...

Chocolate Cupcakes and Peanut Butter Icing Recipe | Ina ... image

Provided by Ina Garten

Categories dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 14 to 15 cupcakes

Number Of Ingredients 20

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Steps:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

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