Quick and easy recipe for ROYAL ICING?

Question

Thanks!

Might I add that I need it to frost a cake... or any other recipes that would work.

Answer 1

Wilton recipe for royal icing, as used by my mother, who does wedding cakes for a living:

4 cups powdered sugar (measure it, don't take the 1lb box/bag and trust it)
3 tablespoons meringue powder (in the craft section of Walmart, or cake decorating section of craft store)
5-6 teaspoons water (good for roses and flowers, add another teaspoon for gingerbread houses)

Put sugar in electric mixer bowl. Add meringue powder and stir gently. Add water, a teaspoon at a time, stirring on low until it turns into a frosting. Beat on medium-high 5-10 minutes. Add food coloring as desired.

Use water, a teaspoon at a time, to thin icing for use if needed. Store covered when not actually scooping icing out of container. If you're using a lot of it right away, such as for building a gingerbread house, cover the bowl with a wet towel to keep it from drying and hardening.

Depending on your climate, it could take up to a week to harden fully, but will hold its shape in mere minutes. Icing can be stored on the counter for days, since it has no milk, shortening, or anything that requires refrigeration. To clean, just use hot water to get rid of the icing, then soap after you get the icing off. Unlike buttercream, it will not be greasy and stick to your dishes, so hot water is all you need to get rid of the icing.

Answer 2

3 Tablespoons Wilton Meringue Powder
1 lb. (4 cups) confectioners' sugar (about 1lb.)
6 Tablespoons warm water*

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Answer 3

Royal Icing
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Answer 4

dont have a recipe for royal icing but this is a good one if you would like to try 3/4 c crisco 1-1/2teas. vanilla 2# powdered sugar water to consistancy cream crisco and vanilla 2 c powdered sugar at a time alternate with water mix well best to use like a stand up sytle mixer

Answer 5

Glycerine is required as it stops the icing from solidifying too quickly and gives a nice shine If u r in uk asda or any supermarket sell it. If ur usa try michaels or a cake specialist. U could take the easy way and go for roll out fondant with a buttercream frosting underneath and that will taste nice too x

Answer 6

Quick and easy recipe for ROYAL ICING?

Answer 7

http://www.recipeusa.net/May%2028/Royal%20Frosting%2070730.htm

Use the address above