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Category: Fillings, Frostings & Icings
Prep Time: Cook Time: Total Time: 1/2 hr
4 pasteurized egg whites
4 cups sifted confectioners' sugar
1 tsp lemon or vanilla extract (Optional)
1. Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
2. Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
*****How to Use Royal Icing
To get gorgeous, professional-looking iced cookies, you'll want to follow the "flooding icing" method. This means you add a border to your cookie with a thicker icing, and then flood the center of the cookie with a thinner, runnier icing. Here’s how:
Prepare: Split your icing into two bowls. Designate one bowl for your border/detail icing (it will end up thicker) and one bowl for your flooding icing (it will end up thinner). To your border/detail icing bowl, add water in ½ teaspoon increments until it reaches the 12-second consistency. (You need less than you think you do. Mix and test after each ½ teaspoon is added). To your flooding icing bowl, add water in ½ teaspoon increments until it reaches the five-second consistency.If you go overboard with water (which can happen quickly), just add in a little extra sifted powdered sugar until your consistency is right.
Outline: First things first, you'll want to thin out your two icings as explained in detail below. The royal icing recipe as written creates a thick icing so you can separate it into smaller bowls and thin each one according to your decorating needs. Your border/detail icing will have a very small amount of water added to it, so it stays pretty thick and your flooding icing will have a bit more water added to it to make it runnier.
Flood: While the border icing is still wet, you'll move on to flooding the cookies. This step is usually done with a pastry bag with a larger round tip, but you don't have to go through all those extra steps if you have an icing spreader. Simply take a small amount of the green flooding icing onto your icing spreader and add it to the center of the cookie, being careful to keep it all inside the border. Work quickly when flooding since the icing will start to harden and become unspreadable fast.
Decorate: If you’re decorating the iced cookies with different colors and designs, grab your pastry bag with your border/detail icing and pipe whatever design you like.
Dry: Dry your cookies overnight on the counter. This allows the icing to dry beautifully, giving you a fresh surface to do your detailed icing work the next day. If you're rushed, two or three hours might be enough. You can gently check the dryness with the tip of your finger.
Add details: Use the thicker border icing to add detail work. Because the icing on the cookie has completely dried, the detail icing will sit on top of the dried icing, instead of blending with it as the first design did.
Recipe Source: allrecipes.com
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Icing - Royal
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Category: Fillings, Frostings & Icings
Prep Time: Cook Time: Total Time: 1/2 hr
4 pasteurized egg whites
4 cups sifted confectioners' sugar
1 tsp lemon or vanilla extract (Optional)
1. Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
2. Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
*****How to Use Royal Icing
To get gorgeous, professional-looking iced cookies, you'll want to follow the "flooding icing" method. This means you add a border to your cookie with a thicker icing, and then flood the center of the cookie with a thinner, runnier icing. Here’s how:
Prepare: Split your icing into two bowls. Designate one bowl for your border/detail icing (it will end up thicker) and one bowl for your flooding icing (it will end up thinner). To your border/detail icing bowl, add water in ½ teaspoon increments until it reaches the 12-second consistency. (You need less than you think you do. Mix and test after each ½ teaspoon is added). To your flooding icing bowl, add water in ½ teaspoon increments until it reaches the five-second consistency.If you go overboard with water (which can happen quickly), just add in a little extra sifted powdered sugar until your consistency is right.
Outline: First things first, you'll want to thin out your two icings as explained in detail below. The royal icing recipe as written creates a thick icing so you can separate it into smaller bowls and thin each one according to your decorating needs. Your border/detail icing will have a very small amount of water added to it, so it stays pretty thick and your flooding icing will have a bit more water added to it to make it runnier.
Flood: While the border icing is still wet, you'll move on to flooding the cookies. This step is usually done with a pastry bag with a larger round tip, but you don't have to go through all those extra steps if you have an icing spreader. Simply take a small amount of the green flooding icing onto your icing spreader and add it to the center of the cookie, being careful to keep it all inside the border. Work quickly when flooding since the icing will start to harden and become unspreadable fast.
Decorate: If you’re decorating the iced cookies with different colors and designs, grab your pastry bag with your border/detail icing and pipe whatever design you like.
Dry: Dry your cookies overnight on the counter. This allows the icing to dry beautifully, giving you a fresh surface to do your detailed icing work the next day. If you're rushed, two or three hours might be enough. You can gently check the dryness with the tip of your finger.
Add details: Use the thicker border icing to add detail work. Because the icing on the cookie has completely dried, the detail icing will sit on top of the dried icing, instead of blending with it as the first design did.
Recipe Source: allrecipes.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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