Two Different Royal Icings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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this give two options for making royal icing for your rolled cookies... one does not use fresh egg white... the second uses meringue powder for people who would prefer not using the fresh eggs.... the recipe is from Joy of Baking Ingredients:
royal icing using egg whites |
2 large egg whites |
2 teaspoons fresh lemon juice |
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted |
royal icing using meringue powder |
4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted |
3 tablespoons (30 grams) meringue powder |
1/2 teaspoon almond extract (optional) |
1/2 cup - 3/4 cup (120 - 180 ml) warm water |
food coloring or gel pastes that can be found at cake decorating and party stores or else on-line |
Directions:
1. For Royal Icing with Egg Whites In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Mix in food coloring, if desired. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use
2. ...........................................................................................................................
3. For Royal Icing with Meringue Powder In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Mix in food coloring, if desired. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
4. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
5. Makes about 3 cups
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