2006-12-21 04:48:04 · 8 answers · asked by mcris4444 1 in Food & Drink ➔ Cooking & Recipes
1 lb powdered sugar
3 egg whites
1 t cream of tartar
Beat with electric mixer until very stiff - about 7 - 10 minutes. Keep covered when working with it - it dries out quickly.
2006-12-21 04:53:08 · answer #1 · answered by cat m 4 · 0⤊ 0⤋
There are two ways, egg white or meringue powder. I've only tried the egg white method, and that works for me.
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
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
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.
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
2006-12-21 04:52:58 · answer #2 · answered by rusrus 4 · 0⤊ 0⤋
Royal Icing
Ingredients
3 egg whites, at room temperature
4 cups confectioners' sugar
1/4 tsp. cream of tartar
For Royal Icing without eggs:
3 tbs. meringue powder
6 tbs. warm water, plus more as needed
4 cups confectioners’ sugar, sifted
Directions
To make royal icing with egg, in a large bowl and using a mixer on medium speed, beat the egg whites with the cream of tartar until foamy. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar until blended, then beat on high speed until thick and glossy, about 2 minutes.
To make royal icing without egg, in a large bowl and using a mixer on medium speed, combine the meringue powder and 6 tablespoons warms water. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar until blended, then beat on high speed until very thick and smooth, about 5 minutes. Beat in more warm water, 1 tablespoon at a time, if the icing is too thick to spread or pipe. Makes about 2 cups.
2006-12-21 04:54:18 · answer #3 · answered by Helena D 1 · 0⤊ 0⤋
Some great recipes already listed in response to your question.
If you want to further expand your grasp of this icing, the below link is a nice source.
Baking911 is a nice combination for recipe/technique/science of most things to do with baking.
Once your eyes get accustomed to the color scheme of their site, it makes for a valuable source-site.
Color scheme uses lots of yellow and red, a rather "busy" looking site.
2006-12-21 10:08:49 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I don't know what royal icing is, but I know how to make cream cheese icing!
2006-12-21 04:56:49 · answer #5 · answered by someonestolemyscreenname 3 · 0⤊ 0⤋
Try the link below. Good luck!
2006-12-21 04:53:33 · answer #6 · answered by Anonymous · 0⤊ 0⤋
i dont now
2006-12-21 04:56:14 · answer #7 · answered by shopgirl 2 · 0⤊ 0⤋
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2006-12-21 04:52:20 · answer #8 · answered by buzzwaltz 4 · 0⤊ 0⤋