Wednesday, October 22, 2008

Royal Icing

My Mom and I looked up her favorite Royal Icing recipe today.  Tanya and I tried to make it the other day and it worked pretty well, but was still fairly soft after a few days.  As I remembered, Royal Icing is supposed to get really stiff really fast.  One trick my Mom told me was to make sure there was no oil of any kind anywhere on the mixer or in the bowl.

Royal Icing:
1lb. powdered sugar
3 egg whites
1/2 t. cream of tartar

Beat egg whites and cream of tartar until stiff, then add sugar.

It seems like that's what we did to make the icing, but something was a little off.

I also found this information on www.joyofbaking.com

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. 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.

 
Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

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. 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.
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.
Makes about 3 cups
 
Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
Note: Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

3 comments:

  1. I have never heard of this type of icing...what do you use it for?

    ReplyDelete
  2. It's the icing that cake decorators use to make flowers and other 3-D decorations.

    ReplyDelete
  3. Thanks for posting this. I will need it next week so you saved me the time for hunting it down.

    ReplyDelete