Recipe For Royal Icing For Biscuits

Add 1 2 a teaspoon of cream of tartar to your sifted icing sugar.

Recipe for royal icing for biscuits. Royal icing ingredients you only need three ingredients for this easy royal icing. Beat egg whites in a clean large bowl with mixer at high speed until foamy use only grade a clean uncracked eggs. Demonstrated here with christmas cookies and also seen in gingerbread men but this is an icing recipe you can use for any cookies any colour any occasion.

For the icing put the royal icing sugar into a bowl add about 65ml lemon or lime juice and use a metal spoon or electric mixer to beat until it is fairly thick and glossy. This is an icing for biscuits that sets hard with a glossy sheen that gives it a classy polished look. I m also sharing my fast biscuit icing method to cover the entire surface of a cookie quickly and easily without piping.

Wait 20 30 minutes for the biscuits to cool down and then the fun begins. Take a quarter of the icing put into a piping bag fitted with a no 2 very small round piping nozzle and set aside. Royal icing dries out completely and almost makes sugar cookies look too perfect.

Buttercream is creamy and soft whereas royal icing hardens to an edible candy like shell. Keep the mixer on a low speed until all the icing is mixed together then turn it onto high and beat for about a minute until the royal icing is thick. Ya know if they are decorated by a pro with mad piping and flooding skills.

For royal icing we will need. Gradually add sugar and lemon extract. The biggest difference between royal icing and a frosting like buttercream is in the texture.

Place the biscuits on a floured baking tray and bake in the centre of the oven for 25 minutes or until golden brown. Using yellow line icing pipe the outline of a sunflower on each biscuit rather like a sun then pipe a small circle in the centre. Leave to dry for 10 minutes at room temperature.