Add the confectioners’ sugar and continue to beat using a low speed setting until you reach a smooth consistency. ). Its pure white color makes it great for coloring. This simple royal icing recipe produces a white, hard icing that can be used to decorate candies, cookies, cakes, gingerbread houses. (You can discard the yolks or save them for another use). After scraping down the sides of the bowl, restart the mixer and beat the mixture on medium speed until very thick, shiny, stiff and white. If you want to dye your icing just one color, you can add a few drops of food coloring into the bowl and mix it for a few seconds until the coloring is evenly distributed. It is very important to keep the icing covered! With stiffer royal icing, opt for larger piping tips to relieve the pressure on the piping bag. Its hardness makes it popular for baked goodies that need to be packed and shipped, without having to fear that the decoration will arrive to the recipient smeared or smashed into pieces. Royal icing dries into a very stiff consistency and does not have an appealing texture, so it should be reserved for small decorative touches or products that are not meant to be eaten. Touch device users, explore by touch or with swipe gestures. This should take about 7 to 10 minutes, possibly much longer with a hand mixer. Meringue powder is a finely milled white powder made of dried egg whites and cornstarch. In a mixing bowl, put together the egg whites and the lemon juice, and then beat it. The cold moisture in the refrigerator could break down the icing. Stiff royal icing is preferred for making 3-D decorations. Avoid beating or mixing vigorously. A hand mixer can be used for this recipe, but it will likely take much longer to get the icing to the right consistency. Royal icing is mainly known as the icing used to decorate cookies. Add some the water and continue to beat using a medium to high speed until stiff peaks begin forming in the mixture. A gingerbread house is only as good as the ‘glue’ that holds it together. 4 cups (about 1 lb.) Because this royal icing hardens as it dries, it’s not recommended for icing cakes and cupcakes, but it’s the perfect hard icing for cookies with its smear-proof finish that will keep your fingers icing-free. Do not refrigerate products with hardened royal icing, as the icing can become soft and sticky. Add 1/2 teaspoon water at a time until you reach proper consistency. Use a grease-free spoon or spatula to stir slowly. This will make the icing lines thinner and more manageable to use. Icing Consistencies: Stiffer consistency: Use 1 tablespoon less water. It dries hard, with a shiny smear-proof finish, and is easy to customize with color and flavor. A fluffier consistency of royal icing can also be spread onto cakes as frosting. Thin consistency for flooding: To thin for pouring, add 1 teaspoon water per cup of royal icing. Egg White Substitute, Meringue Powder, 4 oz. This icing is popular because it is frequently used to create intricate and delicate pipings for your cake decorations through the use of piping bags and nozzles. It can be thickened, which is great for writing down names and greetings on cakes. Or you can thin it out to frost large areas of your cake with color. Medium consistency for icing outlining: Add ⅛ teaspoons of water for every cup of stiff icing. If you require a stiffer icing, add a little more powdered sugar at this point. Just add food coloring to turn it into any shade you please. Fit the mixer with the whisk attachment, and beat all of the ingredients together on low speed until combined. It’s designed to harden so you can decorate on top of it with piped royal icing, or even paint it. Royal icing dries to a very hard consistency, and it will begin setting as soon as it is made. Other recipes to make royal icing call for meringue powder instead of the raw egg whites. We’re here to help your pre-holiday planning by providing a handy list of Christmas cookie icing options. If a pregnant woman, children, and elderly are going to eat cakes or pastries that contain royal icing, it would be better to use pasteurized eggs, or to substitute the egg whites with meringue powder. If you’re not going to use it right away, store it in an airtight container because it hardens when exposed to air. How do you store it and how long for? Check the texture to ensure that it is suitable for your needs. Its smooth, pure- white icing dries down to a hard, matte finish, which is frequently used to make cake decorations that will last for a long time.