ROYAL ICING LEAVES RECIPES

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COLORFUL ROYAL ICING | MCCORMICK



Colorful Royal Icing | McCormick image

Royal icing is very versatile. Use to ice cookies or decorate cakes. Or use to decorate or glue together gingerbread houses.

Provided by McCormick

Prep Time 15 minutes

Yield 16

Number Of Ingredients 4

1 box (16 oz) confectioners' sugar sifted
6 tbsps warm water
3 tbsps powdered egg whites
1 tsp McCormick® Pure Vanilla Extract

Steps:

  • Place confectioners' sugar, water, powdered egg whites and vanilla in large bowl. Beat with electric mixer on high speed 5 to 7 minutes until stiff peaks form and icing is fluffy and glossy.
  • For each color of icing, place 1/2 cup icing in bowl. Stir in 3 to 4 drops food color until evenly distributed and icing is smooth. Add additional drops food color until icing is of desired color. (Keep remaining icing covered with a damp cloth to prevent drying.)
  • To ice cookies, place cooling rack on foil-lined baking sheet. Spoon icing onto cookies using a teaspoon. Cookies can also be iced using a new small paintbrush. Place iced cookies on cooling rack to dry.
  • Use contrasting icing colors to decorate iced cookies, if desired. Place small amount of contrasting icing in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting icing onto cookies. Allow iced cookies to dry thoroughly before stacking.

Nutrition Facts : Calories 116 Calories

CHRISTMAS CAKE ICING RECIPE - BBC FOOD



Christmas cake icing recipe - BBC Food image

Five simple steps for how to cover your cake in marzipan and royal icing. Watch the technique videos for more information and see the recipe tips (below) for how to create the simple Christmas decorations in the photo. This recipe makes enough for a 18cm/7in round cake or a thin covering on 18cm/7in square cakes and 20cm/8in round cakes.

Provided by BBC Food

Prep Time 2 hours

Cook Time 0 minutes0S

Yield Makes enough to cover 1 cake

Number Of Ingredients 6

500g/1lb 2oz marzipan
1-2 tbsp apricot jam, warmed
3 egg whites
600g/1lb 5oz icing sugar, sieved, plus extra for dusting
1½ tsp liquid glycerine - optional
1 tbsp lemon juice

Steps:

  • Place the cake on a foil board or cake plate.
  • Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
  • Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake. Trim away any excess marzipan. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.
  • To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing forms soft peaks when the whisk is removed. Add the glycerine, if using, and the lemon juice.
  • Spread the icing all over the cake. You can either spread it quite casually, work it into little peaks or spread it flat and smooth using a clean ruler or icing spreader. Leave to dry before decorating with Christmas ornaments.

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