Recipe Royal Icing Easy

How to heat treat egg whites.

Recipe royal icing easy. I recommend using conventional powdered sugar rather than organic which can give the icing an unwanted gray color. This easy royal icing recipe is great for decorating or flooding sugar cookies piping festive holiday decorations on a gingerbread house or attaching decorations like flowers or buttercream roses to the tops of cakes or cupcakes. Combine all of your ingredients in the bowl of a stand mixer and beat until you achieve stiff peaks see photo above aim for the stiff peaks on the right keep going if you re at soft peaks.

Egg whites powdered sugar and any extracts or food colorings you like. In a large bowl combine all ingredients. Add 1 2 teaspoon water at a time until you reach proper consistency.

Beat at high speed until thickened. Gradually add sugar and lemon extract. This ratio of egg white to powdered sugar when whipped to perfection transforms into a light fluffy and very sturdy icing.

If it turns out too runny add more powdered sugar. Beat egg whites in a clean large bowl with mixer at high speed until foamy use only grade a clean uncracked eggs. Royal icing ingredients you only need three ingredients for this easy royal icing.

This royal icing recipe is extremely easy and can be used for both piping which is the outlining of the cookie and flooding filling it in. This will be your outlining icing. Use a grease free spoon or spatula to stir slowly.

Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny. The consistency of the icing is just thin enough to easily spread and just thick enough to outline pipe the edge of the cookies. Use a palette knife to spread the icing over the top and sides of your marzipaned cake.