Royal icing is a versatile icing that is commonly used for decorating cookies, cakes, and other baked goods. It dries to a hard, smooth finish, making it ideal for creating intricate designs. Here's a basic recipe and instructions for making royal icing:
Ingredients:
- 2 large egg whites (or equivalent amount of pasteurized egg whites)
- 3 to 4 cups powdered sugar (confectioners' sugar), sifted
- 1 teaspoon lemon juice or clear vanilla extract (optional, for flavor)
- Food coloring (optional)
Instructions:
In a clean mixing bowl, add the egg whites (or pasteurized egg whites) and beat them on low speed using an electric mixer until they become frothy.
Gradually add the sifted powdered sugar to the beaten egg whites, about ½ cup at a time. Mix on low speed after each addition until the sugar is fully incorporated. Continue adding powdered sugar until the icing reaches your desired consistency.
- For a thicker icing that holds its shape for piping intricate designs, use less powdered sugar.
- For a thinner icing that is suitable for flooding or covering larger areas, add more powdered sugar.
If desired, add lemon juice or clear vanilla extract to the icing for flavor. Mix it in gently until fully combined.
At this point, the icing will likely be pure white. If you want to color the icing, divide it into separate bowls and add a few drops of food coloring to each bowl. Mix well until the color is evenly distributed. Repeat this step for additional colors if desired.
Royal icing can be used immediately. If you're not using it right away, cover the bowl tightly with plastic wrap to prevent it from drying out.
Tips:
- To achieve different consistencies of royal icing, you can adjust the amount of powdered sugar and/or add small amounts of water or liquid food coloring. Thicker icing is ideal for outlining and piping, while thinner icing is suitable for flooding and covering larger areas.
- When not in use, keep the royal icing covered with a damp cloth or plastic wrap to prevent it from drying out.
- If you want your designs to have more depth and dimension, you can let each layer of icing dry before adding another layer on top.
Remember to exercise caution when using raw egg whites, as they may pose a risk of foodborne illness. It's recommended to use pasteurized egg whites or powdered egg whites that are specifically designed for consumption without cooking.