How do I make those icing that goes hard?

Question

I'm gonna do some cookie decorating and I do not want to buy those ready made ones cos' they're too darn expensive. Can someone tell me how to prepare my own icing?

Answer 1

2 cups confectioners' sugar
4 teaspoons milk
4 teaspoons light corn syrup
PREPARATION:
Sift powdered sugar in a bowl; blend in milk and corn syrup until smooth.
Add more milk or confectioners' sugar to get the right consistency.


Cookie Icing II
5 1/2 Cups Powdered Sugar
3 1/2 Tablespoons Light Corn Syrup
3 1/2 Teaspoons Vanilla
3 1/2 Tablespoons of very hot water,(but not boiling).


Directions:
1. Sift powdered sugar in a bowl.

2. Stir in corn syrup and vanilla.

3. Add about 1 1/2 TBSP. Hot water.

4. Mix all til smooth with a wire whisk.

Note: If icing is too thick add just a few drops of water til you have the consistency you want.

Answer 2

I haven't made it for ages, but I think you mean Royal Icing, the one that goes hard, you have to mix an egg white with about 10 tables spoons of icing sugar and a few drops of glycerin, mix together to form a soft paste then you can roll it out into what shape you want or add colour to it. Hope this helps good luck :-)

Answer 3

Royal Icing is simply a mixture of powdered (icing or confectioners) sugar, lemon juice, and raw egg whites but due to the risk of salmonella when using raw egg whites, I have also included a recipe using meringue powder. Now, meringue powder is a fine, white powder used to replace fresh egg whites and is made from dried egg whites, sugar, salt, vanillin and gum. When beaten with water and confectioners sugar it has the same consistency as icing made with fresh egg whites. However, I do find that royal icing made with meringue powder does not taste as good as icing made with egg whites, so I suggest adding about 1/2 teaspoon of extract (vanilla, almond or lemon) when making the icing.

Royal Icing Using Egg Whites:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

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 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

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.


I prefer to use the meringue powder recipe.

Answer 4

It's called Royal Icing. I got a mix for it for $3.00 at JoAnn's. It's easy, fail-proof and the mix lasts forever!

Answer 5

Yes You Need powdered sugar, margarine. vanilla extract, or other flavoring and food coloring. 4 cups powdered sugar, 1/2 teaspoon vanilla, 2 sticks of margarine blend all ingredients on a low setting of mixer. You may add color now if desired. When creamy, raise mixer to highest speed and blend till light and fluffy. You may add more sugar or more margarine if needed to make a fluffy frosting. {save me some cake}

Answer 6

Hope this helps!