Recipe Royal Icing Recipe

Mix until the icing is smooth and evenly colored 1 to 2 minutes.

Recipe royal icing recipe. To thin for pouring add 1 teaspoon water per cup of royal icing. Gradually add sugar and lemon extract. Use a grease free spoon or spatula to stir slowly.

Add water in 1 teaspoon increments stirring between each until desired consistency is reached. Meringue powder is not easily found in my small town but i always have eggs on hand. Mix on low speed at first to create a network of very fine bubbles.

It s a great base to start with stiff icing for piping add water in small amount to get smoother icing for flooding. Beat egg whites in a clean large bowl with mixer at high speed until foamy use only grade a clean uncracked eggs. Combine egg whites and cream of tartar in a large mixing bowl.

I enjoyed the hint of lemon flavor on the gingerbread as well. Add half of powdered sugar mixing well. Add remaining sugar and beat 5 7 minutes at high speed until mixture is stiff and holds a peak.

Whisk on a low speed so you do not incorporate too much air into the icing for 2 3 minutes until you have a smooth but not wet stiff peak consistency. Allow to sit for 5 minutes for the powder to hydrate see tips below. Sift the sugar into the bowl of an electric mixer.

Add confectioners sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Color with desired amount of paste food coloring. The consistency of the icing is just thin enough to easily spread and just thick enough to outline pipe the edge of the cookies.