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.
0 Response to "Royal Icing Recipe"
Post a Comment