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Royal icing is a versatile frosting used for cakes, cookies, and cupcakes. There are two recipes, one using raw egg whites and the other using meringue powder. It dries quickly, so it needs to be prepared right before using and handled with care. To test the consistency, a small ribbon of icing should form.
Royal icing is a type of dessert icing that dries to a hard, glossy finish. It will be solid white when dry, unless colored. This simple icing can be used for cakes, cookies, cupcakes and a range of other baked goods, and as well as being spread on desserts, it can also be piped into fancy shapes. This frosting is extremely easy to make at home, and it’s helpful to know how to make this frosting, because it’s quick and extremely versatile.
There are two different recipes for royal icing. The traditional recipe uses raw egg whites and has been around for a long time. For people who are concerned about the health risks of raw eggs, an alternative recipe uses meringue powder, a pasteurized, dried egg product that behaves much like egg whites in the finished product. Either way, keep in mind that this type of icing dries very quickly, so it needs to be prepared right before using and handled with care.
To test the consistency of royal icing, dip a spoon into a bowl and then slowly drive the icing off the edge of the spoon. A small ribbon of icing should form, folding back into the bowl after about five seconds. If you’re having trouble making the frosting workable or your frosting gets crusty, add a few drops of glycerin to the frosting while you’re making it to keep it from becoming brittle.
To make traditional royal icing, combine three cups of sifted sugar with two beaten egg whites and two teaspoons of lemon. If you’d like to color the frosting, you can add food coloring once it’s been combined. Many people like to separate their royal icing into a number of small bowls, coloring them individually and using the icing to create various designs on their baked goods; be sure to cover any icing that is not in use.
To make royal icing with meringue powder, sift together four cups of powdered sugar and three tablespoons of meringue powder. Add 1/2 teaspoon of an extract such as almond, orange, lemon or vanilla and then up to 3/4 cup of water. Add the water slowly, testing the glaze to see when it has reached the ideal spreadable consistency. This safe version is highly recommended if you are frosting baked goods for people with compromised immune systems, as it ensures there are no traces of potentially dangerous bacteria.
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