ROYAL ICING I
Perfect icing for your gingerbread houses!
Provided by Diane
Categories Desserts Frostings and Icings Cookie Frosting
Yield 32
Number Of Ingredients 3
Steps:
- Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 15.6 g, Protein 0.5 g, Sodium 7.1 mg, Sugar 15.4 g
COLORED ROYAL ICING
Use this icing to decorate your favorite sugar cookies recipe.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Put sugar in a mixing bowl. With the mixer running, slowly add egg whites, allowing the sugar to absorb them. Add just enough egg whites to get a smooth consistency (you may not need all 6). If icing becomes too thick, thin with lemon juice.
- Divide the icing among several small bowls and tint with a small amount of paste or powdered food coloring. Mix well for an even color.
- Spread a thin layer of base icing on the cooled cookies, using a flat metal spatula. Allow to set uncovered for about 1 1/2 hours or overnight. Cover bowls of leftover icing with plastic wrap, making sure the wrap touches the icing. This prevents it from forming a crust and drying out.
- Decorate the cookies using pastry bags and small tips. Thicken the icing with a bit of confectioners' sugar before putting it in the pastry bags.
ROYAL ICING
Curious to learn how to make royal icing? Our Test Kitchen experts have mastered this royal icing recipe for this stunning cookie decoration. Royal icing is different from other types of icing because it dries quickly and has a super-smooth finish-perfect for decorating! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
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