Royal icing?

Question

How do i make royal icing WITHOUT using cream of tart???

Answer 1

INGREDIENTS
4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

DIRECTIONS
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Answer 2

Ingedients:
1 Tbs Meringue Powder
1/4 tps Butter extract
1/4 tps Almond extract
1/2 tps of Clear Vinilla Extract
3 C of Pure Cane Confectioners sugar
6 Tbs Luke Warm water
Directions:
This Icing is one of the most difficult icings to work with. You need to start out mixing all ingredients together in a mixer. There will be a sheen to it. It will look like melted marshmellows. You need to mix until the sheen is pretty much gone. I usaully mix for about 20 minutes. Royal Icing you can never really mix enough. Once you have mixed it you need to figure out what consistancy you are working with. Make sure to keep sealed and store at room temp. Royal Icing is very tempermental.
Comments: This icing is used for making flowers or something permenate. Is not suggested for Icing a cake. You should use a butter cream icing.

Answer 3

Royal icing is much nicer! Mix your icing sugar in a mixer with an egg white - leave the mixer running for about 10 minutes before spreading icing evenly over the marzipanned cake. It is best to give two thinner coats rather than one thick one , but you must let each coat dry thoroughly. If you do this the icing will set really hard and there should be no need for dowels - just use some 'wet' royal icing to stick the pillars to the cake - again, let them dry properly in position before you put the additional layers on top. Good luck!

Answer 4

Use meringue powder.

ROYAL ICING

This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.
Ingredients:
• 3 Tablespoons Meringue Powder
• 1 lb. (4 cups) confectioners' sugar
• 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.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.

--Wilton.com

Answer 5

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 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.
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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 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.

Answer 6

ROYAL ICING


2 cups sifted powdered sugar
4 tsp. meringue powder
¼ tsp. cream of tartar
¼ cup warm water
1 to 2 tablespoons additional warm water
Paste food coloring

In small bowl, combine sugar, meringue powder & cream of tartar. Stir in warm water. Beat on low speed until combined, then on high speed for 7 to 10 minutes until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring to each portion to make desired color. Pipe onto cookies.

Answer 7

here you go:

http://www.wilton.com/recipes/recipesandprojects/icing/royal.cfm

Answer 8

i don't know, im not a baker...