RECIPE: RECIPE: Royal Icing

RECIPE:
O

olga_d_ont

Well-known member
ROYAL ICING:

This recipes using meringue powder makes a smooth, shiny, easy to work with icing. Most supermarkets stock this item in the baking aisle, bulk stores sometimes carry this also. Meringue powder keeps forever in the pantry, and one 10-ounce container of Meringue powder will ice about 10 batches of cookies. I think it makes better icing than using fresh egg whites.

2 Tablespoons meringue powder

1/4 cup water

2 cups confectioners’ sugar, sifted (sometimes called icing sugar or powdered sugar)

Food coloring (optional)

Combine the meringue powder and water in a medium mixing bowl. With an electric mixer fitted with the whisk attachment, beat the mixture on high speed until soft peaks form. Add the confectioners’ sugar and beat until the icing is shiny and smooth, about 3 to 5 minutes.

Divide the icing among small bowls and stir in a drop or two of food coloring in each bowl, if desired. Use immediately, or cover the surface of each bowl of icing with plastic wrap (otherwise the icing will begin to harden) and refrigerate it until you are ready to use it, up to 1 day. Spread the icing on the cookies with a small offset spatula or craft stick. Makes about 3 cups, enough to decorate 1 batch of rolled cookies.

Mom's Big Book of Baking

 
Thanks Olga, I have been looking for a T&T icing recipe, and I have meringue powder! question.....

though, can you use fresh egg whites to make royal icing? I always have extras on hand, but I'm not sure of the science behind this icing...

Thank you!

 
RECIPE: ROYAL SUGAR ICING using FRESH EGG WHITE (Glace Royale)

ROYAL SUGAR ICING using FRESH EGG WHITE (Glace Royale)

Once the icing is made it begins to dry or hard rapidly. If it is not going to be used immediately, it should be covered tightly with plastic wrap.

2/3 cups confectioners’ sugar (about)
1 Tablespoon egg white (about)
1/4 teaspoon lemon juice (about)
Vegetable food colors (optional)

With a wooden spoon, mix the confectioners’ sugar, egg white, and lemon juice together to form a thick, smooth paste that falls slowly from your spoon.

If the icing is too thick, add a few drops of water or a very small amount of additional egg white. If the icing is too thin, add a little more sugar.

If the icing is to be colored, stir in vegetable coloring, one drop at a time, until the desired color is reached.

If not used immediately, cover the surface of the icing with plastic wrap or store in airtight decorating cone and refrigerate. Makes enough to decorate one 8 or 9 inch cake.

French Classics

 
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