Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
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 until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. (The right consistency to cover or "flood" sugar cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. Another test is to take a cookie and place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners sugar. Conversely, if the icing is too thick, add a little water.) 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 confectioners' (powdered or icing) sugar
3 tablespoons meringue powder
1/2 teaspoon extract (vanilla, lemon, almond or any flavor you like)
1/2 - 3/4 cup 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 to7 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 cup
0 comments:
Post a Comment