Difference between revisions of "Alternative:Royal Icing"
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{{recipesummary|Frosting and Icing recipes|about a cup|just a few minutes|2}} | {{recipesummary|Frosting and Icing recipes|about a cup|just a few minutes|2}} | ||
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'''Royal Icing''' | '''Royal Icing''' | ||
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==Ingredients== | ==Ingredients== | ||
| − | * 2 large [[ | + | * 2 large [[Egg White|egg whites]] |
| − | * ⅛ [[ | + | * ⅛ [[Teaspoon|teaspoon]] [[Cream of Tartar|cream of tartar]] |
| − | * 2½ [[ | + | * 2½ [[Cup|cups]] [[Confectioners' Sugar|confectioners' sugar]] |
* liquid or paste food coloring | * liquid or paste food coloring | ||
==Procedure== | ==Procedure== | ||
| − | # In the bowl of a [[ | + | # In the bowl of a [[Mixer|stand mixer]] fitted with the [[Whisk|whisk]] attachment, [[Beat|beat]] the egg whites on low until they become loose, about 1 minute. |
# Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes. | # Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes. | ||
# Gradually add the confectioners' sugar with the mixer on low. | # Gradually add the confectioners' sugar with the mixer on low. | ||
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=====Flooding (filling in an icing outline)===== | =====Flooding (filling in an icing outline)===== | ||
| − | * Add a small amount of [[ | + | * Add a small amount of [[Water|water]] to the frosting and mix until the icing reaches a looser consistency. |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
| Line 32: | Line 32: | ||
==Uses== | ==Uses== | ||
| − | * Use on top of [[ | + | * Use on top of [[Gingerbread|gingerbread]] or any other cookies. |
| + | |||
| − | + | [[Category:American Recipes]] | |
| − | [[Category:American | + | [[Category:Frosting and Icing Recipes]] |
| − | [[Category:Frosting and Icing | + | [[Category:Vegetarian Recipes]] |
| − | [[Category:Vegetarian | + | [[Category:Egg Recipes]] |
| − | [[Category:Egg | ||
[[category:Gluten-free recipes|{{PAGENAME}}]] | [[category:Gluten-free recipes|{{PAGENAME}}]] | ||
Latest revision as of 14:29, 10 May 2012
| Alternative:Royal Icing | |
|---|---|
| Category: | Frosting and Icing recipes |
| Servings: | about a cup |
| Time: | just a few minutes |
| Difficulty: |  |
Royal Icing
Contents
Ingredients
- 2 large egg whites
- ⅛ teaspoon cream of tartar
- 2½ cups confectioners' sugar
- liquid or paste food coloring
Procedure
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low until they become loose, about 1 minute.
- Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
- Gradually add the confectioners' sugar with the mixer on low.
- Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.
Flooding (filling in an icing outline)
- Add a small amount of water to the frosting and mix until the icing reaches a looser consistency.
Tips, Notes, and Variations
- If concerned about food borne illness, use pastuerized eggs.
- If desired, divide the icing among smaller bowls and add coloring(s).
- To store icing for later use:
- Clean the inner sides of the bowl or container to remove any drips.
- Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
- Refrigerate up to 5 days.
Uses
- Use on top of gingerbread or any other cookies.
