ROYAL ICING POWDER RECIPES

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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.

EASY ROYAL ICING (WITHOUT MERINGUE POWDER)



Easy Royal Icing (Without Meringue Powder) image

This easy royal icing recipe for sugar cookies will totally change the way you think about royal icing. It comes together super quick and you don't even need a mixer! Best of all, this is royal icing made without meringue powder!

Provided by Lynn April

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 4

1 and ½ cup (180g) powdered sugar
2 Tablespoons (30mL) warm water
½ Tablespoon (10g) light corn syrup
⅛ teaspoon vanilla or almond extract

Steps:

  • Place powdered sugar in a medium bowl and set aside. In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved.
  • Add sugar water to powdered sugar and stir until completely combined. Mixture will be thick. The consistency you're looking for is a slowly dripping icing that disappears into the bowl within about 12 seconds. Add water by drop if you think it's too thick. If it becomes too thin, add more powdered sugar by the teaspoon. Use immediately.
  • If you need to wait to use your icing: cover tightly, and use within 1 day. You will need to stir it up again and possibly add more water before using. Re-test the consistency before using.
  • If you want to color your icing, I prefer gel colors: my favorite brand is AmeriColor. They have a huge and gorgeous collection of colors in a 12 pack or a 50 pack. 

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  • Increase the speed to high and continue to beat until soft peaks form, about 5 minutes. Gradually add more water as necessary to thin to the consistency appropriate for the decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the best consistency. Store at room temperature in an airtight metal or glass container for up to 2 weeks.
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  • In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.
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Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.
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  • Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.
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