THREE RECIPES FOR ROYAL ICING
All of the cookies the thing is around the KCI webpages are decorated with royal icing. Royal icing
tastes great and dries hard so that you can stack and/or freeze your cookies once you decorate
them -- a lot of fun saver for people busy cookie people. Royal icing is extremely forgiving.
Test out consistency. Keep in mind that whenever you add some color it's simpler to place it in
rather than remove it!
I recieve a lot of emails each month from people asking me for royal icing recipes. Listed here are
three recipes -- try each and choose that you simply prefer. The first may be the royal icing recipe
from Sugarbaker's Standard Cook book. They're obviously, the conventional. The 2nd
the first is from Toba Garrett's book, Creative Cookies. She calls her recipe Glace' Icing and states
it dries to some perfect sheen. From searching in the pictures in her own book, her cookies sure are pretty!
Finally, there's my recipe. I can not follow exact recipes for royal icing because sometimes 6 T.
water is not enough and it is sometimes. Royal icing is fairly forgiving, too thin? add sugar.
Too thick? Add water. Simple stuff.
Royal Icing from Sugarbaker's
Makes 3 glasses of base consistency icing
3 3/4 cups sifted confectioners' sugar
3 T meringue powder
6 T tepid to warm water
Beat four to five minutes
By hands, stir in optional flavorings and preferred tints.
They are saying to include 8 T of tepid to warm water if you would like flow consistency
Toba Garrett's Glace' Icing
1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as preferred
Inside a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
Divide to flavor and add color.
Lesley's Royal Icing
1 bag confectioners' sugar
4 T. meringue powder (really, I simply dump some in however that sounds about right)
2 t. flavoring (usually almond)
tepid to warm water
Put confectioners' sugar and meringue powder in mixing bowl. Start beater and blend gradually
for any couple of seconds. With mixer running, add three or four T tepid to warm water. Add flavoring. Continue
mixing and adding water just a little at any given time before you obtain the consistency you would like. Divide and color!
NOTE:
Keep in mind that royal icing only requires a lengthy time for you to dry after putting it on the cookie.
For now, it turns to concrete within minutes. Keep the containers covered before you are
available it. The cookies the thing is a on Kitchen Collectables' webpages counseled me
decorated with Royal Icing. Royal Icing has lots of advantages over buttercream. no
fat, the icing will not separate, the icing hardens so cookies could be stacked, and you may
freeze cookies iced with Royal Icing! To understand the fundamentals of decorating with
Royal Icing, Click The Link If you would like tips about making black icing. Click The Link.
Find tons more recipes and tips about our Recipes Page.