STIFF ICING RECIPES

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ROYAL ICING RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS



Royal icing recipe - BBC Good Food | Recipes and cooking tips image

Make your own royal icing to transform your cakes and make them truly homemade. It's easy and rewarding, and once set on your cake it will keep for a month

Provided by Good Food team

Categories     Dessert

Total Time 10 minutes

Prep Time 10 minutes

Yield Serves 10-12; enough to cover 1 x 20cm round cake

Number Of Ingredients 4

3 egg whites
600g icing sugar
1 tsp liquid glucose
1 tsp lemon juice

Steps:

  • Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
  • Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
  • Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.

Nutrition Facts : Calories 205 calories, CarbohydrateContent 50 grams carbohydrates, SugarContent 50 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.05 milligram of sodium

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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BEST ROYAL ICING RECIPE - HOW TO MAKE ICING WITHOUT ...
Meringue powder may be the gold standard for royal icing, but you can make a beautifully smooth alternative with egg whites instead.
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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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  • 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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  • Transfer to a bowl and cover with a damp cloth to prevent it from drying out. The icing will keep for up to 1 week, stored in an airtight container in the fridge. Use the icing to stick gingerbread pieces together or for decorating.
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  • Transfer to a cake tin and seal up until ready for use.
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  • In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the eggs can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" and not run when piped.
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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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