ROYAL ICING WITH MERINGUE POWDER RECIPE RECIPES

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BASIC GLAZE ICING RECIPE - FOOD NETWORK



Basic Glaze Icing Recipe - Food Network image

Provided by Food Network Kitchen

Categories     dessert

Total Time 10 minutes

Prep Time 3 minutes

Yield 5 cups

Number Of Ingredients 5

3 (1 pound boxes) confectioners' sugar
1 cup water
5 tablespoons light corn syrup
1 tablespoon pure vanilla extract
Food coloring, as desired (see suggested colors below)

Steps:

  • Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
  • Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
  • For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
  • For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  • For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
  • For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

BASIC GLAZE ICING RECIPE - FOOD NETWORK



Basic Glaze Icing Recipe - Food Network image

Provided by Food Network Kitchen

Categories     dessert

Total Time 10 minutes

Prep Time 3 minutes

Yield 5 cups

Number Of Ingredients 5

3 (1 pound boxes) confectioners' sugar
1 cup water
5 tablespoons light corn syrup
1 tablespoon pure vanilla extract
Food coloring, as desired (see suggested colors below)

Steps:

  • Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
  • Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
  • For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
  • For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
  • For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
  • For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

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BASIC GLAZE ICING RECIPE - FOOD NETWORK
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  • For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
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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.
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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.
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