Cookbook:Royal Icing

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Royal Icing
Category Frosting and Icing recipes
Servings about a cup
Time just a few minutes
Difficulty Easy

Cookbook | Ingredients | Recipes | Dessert

Royal Icing

Ingredients[edit]

Procedure[edit]

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low until they become loose, about 1 minute.
  2. Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
  3. Gradually add the confectioners' sugar with the mixer on low.
  4. Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.
Flooding (filling in an icing outline)[edit]
  • Add a small amount of water to the frosting and mix until the icing reaches a looser consistency.

Tips, Notes, and Variations[edit]

  • If concerned about food borne illness, use pastuerized eggs.
  • If desired, divide the icing among smaller bowls and add coloring(s).
  • To store icing for later use:
  1. Clean the inner sides of the bowl or container to remove any drips.
  2. Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
  3. Refrigerate up to 5 days.

Uses[edit]