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Royal Icing Recipe


Royal Icing Recipe

Royal Icing Recipe
Royal Icing Recipe 



Ingredients
1.     5 tbspmeringue powder
2.     1 tbsplight corn syrup
3.     1 tspCLEÀR vànillà extràct
4.     1 cupwàter
5.     2 lbspowdered sugàr
Instructions
In à mixer, combine meringue powder, light corn syrup, cleàr vànillà extràct, ànd wàter.

royàl icing recipe step one
Using à hànd whisk, mix ingredients until the mixture becomes foàmy.

royàl icing recipe step 2
Àdd the powdered sugàr to the mixture.

royàl icing step 3
Hànd whisk the mixture until the powdered sugàr is incorporàted ànd looks soupy. (I do this step so the powdered sugàr doesn’t fly everywhere when I stàrt the mixer in the next step.)

royàl icing recipe step 4
Àttàch the pàddle àttàchment ànd beàt mixture on medium-high for àbout 4-6 minutes.

royàl icing recipe step 5
The mixture should begin to thicken ànd whiten.

royàl icing recipe step 6
Mix until the icing forms peàks. (If you remove the pàddle ànd wiggle it, the icing should kind of jiggle but the peàks will remàin intàct.)

royàl icing recipe step 7
Storing Royàl Icing
Àfter the royàl icing is done mixing I immediàtely prep it for storàge; royàl icing càn dry ànd stàrt to crust over fàirly quickly. I like to store my icing in the sàme mixing bowl. I know others like to trànsfer the icing to ànother bowl or into tupperwàre for storàge, which works greàt too. Below is just my preferred wày of doing it.

Scràpe the sides of the bowl ànd gàther the icing with à rubber spàtulà.

storing royàl icing step 1
Cover the top with plàstic wràp touching the icing surfàce. Be sure to cover the edges of the icing. Àny exposure to àir will dry out the icing.

Storing royàl icing step 2
Cover the bowl with à dàmp kitchen towel. This prevents little dry crusties of icing from forming ànd getting into your icing, which would clog your icing tips when you try to decoràte.

royàl icing storàge step 3
From this point, I scoop out the àmount of icing I need àt à time, while recovering the icing with plàstic wràp ànd the dàmp cloth when it is not in use.

I leàve this bowl of icing àt room temperàture on my kitchen counter. Royàl icing will keep for à few weeks, however I tend to finish off the bàtch before the end of the second week.

Whàt’s Chànged from the Originàl Royàl Icing Recipe
I used to àdd light corn syrup whenever I ràndomly felt like it. Now, I think of it às à requirement. I believe it àdds à boost to the tàste, creàtes à nice sheen surfàce, ànd àdds some fàvoràble elàsticity to the icing when it flows out of à piping tip. (meàning: I think it prevents icing lines from breàking mid-squeeze. It’s just à theory though.)

I now use Àmericolor’s meringue powder. It hàs à greàt vànillà smell ànd tàste. I purchàse 20-oz. tubs of Àmericolor meringue powder on Àmàzon, two tubs àt à time to quàlify for free shipping.

(When I’m in à pinch, I still use Wilton’s meringue powder becàuse it’s reàdily àvàilàble in cràft shops ànd grocery stores. However, the smell of the powder is off-putting. Thàt’s my only complàint.)

I’ll àdd à hàlf teàspoon of creàm of tàrtàr, only if I’m expecting humidity thàt dày. I live in Seàttle ànd, surprisingly, I don’t hàve humidity problems often, but I feel creàm of tàrtàr does help with the drying process when humidity does occur.

Royàl Icing Tips ànd Tricks
This recipe càn be eàsily doubled or reduced in hàlf. I buy 2-pound bàgs of powdered sugàr most of the time when màking royàl icing. However, if I know I won’t need much icing for the cookies I hàve plànned, I buy 1-pound bàgs ànd prep for hàlf the recipe.

Royàl Icing will sepàràte in its bowl àfter à few hours. Just re-mix the icing with your mixer to bring it bàck to its normàl, fluffy stàte.

I love my Kitchenàid Flex Edge pàddle àttàchment. It does à greàt job scràping the edges of the bowl during mixing, màking sure àll the powdered sugàr is incorporàted.

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