January 25, 2011

Royal Icing

  • 3 + cups confectioners' sugar--sifted
  • 1/4 teaspoon cream of tartar
  • 2 egg whites, beaten 
  • 2 tsp. extract--lemon, vanilla, etc.
Using electric mixer, beat egg whites for about 5 minutes or until frothy. Mix in cream or tartar then add confections sugar. Mix until desired thickness. For frosting cookies, you want to consistency to be thin enough that the frosting runs, but thick enough that it ribbons onto itself. For piping you'll want to make it much thicker. Thick enough it won't run out of your piping bag, but still soft. Watch this for a good Royal Icing tutorial.

Can add only pure extracts, but only after sugar has been added. 

You can refrigerate frosting and use the next day. Cover with plastic wrap and stir before using. It may have thinned some and you can add more powdered sugar.

We frosted all the cookies with white royal icing and then used cookie spray paint to color the cookies the desired colors. Very fast and easy.  

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