Make homemade royal icing with three ingredients to artfully decorate sugar cookies, gingerbread houses and other treats. This recipe is made with meringue powder instead of egg whites, it keeps well and is much easier to prepare.
What is the purpose of royal icing?
Royal icing is a pure, hard, sweet white icing that is used to add detail and beautiful decorations to candy. It’s easy to make with just three ingredients and holds its shape well, making it the perfect decoration for home bakers.
Why is royal icing recommended?
The best use of royal icing is to make intricate and detailed decorations for cookies, gingerbread bodies and other small details. Decorating cakes is not recommended, as the icing will harden and not get a nice texture on soft, sponge cakes and cupcakes. However, this frosting recipe creates a smooth, clean surface with sharp lines, making it ideal for sugar cookies and gingerbread houses. Plus, you can color the icing to your liking with food coloring, so one batch can yield hundreds of unique decorative cookie designs.
Ingredients for the preparation of home-made royal ingredients
Homemade king glaze is a quick and easy recipe in three parts. You will need 4 cups, or about 1 pound, of powdered sugar, 5 tablespoons of hot water, and especially 3 tablespoons of meringue powder.
Meringue powder is the secret to a perfectly smooth and stiff icing that can be used to decorate cookies, cakes and other treats. It is an ideal protein substitute for baking because it is stable and easy to use. There is no risk of infection as with raw protein. Ultimately, using meringue powder t is your guarantee for a smooth, white, long-lasting glaze that stays put and freezes well.
Decorating cookies with icing
To decorate with the glaze, divide the glaze between piping bags. Use a piping bag with larger tips to make a firm glaze. A smaller tip is suitable for filling with thinner icing. Then, gently squeeze the top of the bag to apply the icing to the cookies and create patterns, motifs and even three-dimensional shapes that give life and height to your baked goods.
You can use frosting as a glue to add texture to gingerbread houses, make pretty standing flowers in all colors and shapes, or paint flat, colorful frosting patterns on the top of sugar cookies. When it comes to decorating with homemade icing, the possibilities are endless.
How to freeze a royal castle
You can freeze the royal icing in an airtight plastic bag or container for up to 2 months. To use frozen frosting, thaw overnight in the refrigerator. Then beat the frosting again with a mixer until light and fluffy before using.
Do not store the icing decorations in the freezer. They keep much better in a dry, dark place, in an airtight container. This way they stay fresh for several weeks.
If your icing is too stiff and difficult to use for decoration, for example. B. to flood the top of your cookies, you can easily solve this problem. Add ½ teaspoon water at a time until frosting is soft and crumbly. Use no more than a teaspoon of water per cup of frosting. Instead of whipping up the water, use a rubber spatula to gently whisk it in.
However, if you want a firmer consistency, simply use one less tablespoon of water than the recipe says. In this case, use only 4 tablespoons of hot water. This creates a glaze that is perfect for hard 3D decorations.
Making royal icing
- For the glaze, place the powdered sugar, water and meringue in a large bowl.
- Beat the ingredients together with an electric mixer until the mixture forms stiff peaks. This should take 7-12 minutes, depending on the power of your blender.
- Let the mixed glaze set in a bowl for 15 minutes to 1 hour. This allows air bubbles to rise naturally and leave the glaze, creating a smooth consistency.
- Paint the icing with food coloring and glaze the treats. Allow the frozen treats to dry for up to two hours. They should be hard and shiny before you serve or store them. To reduce drying time, place the treats in front of the fan.
– Don’t forget to wash all equipment thoroughly. Fat or grease residue on the cookware can interfere with the glaze and prevent it from curing properly.
– It is also important not to mix the glazes in a blender. More mixing means more air bubbles, and that’s not good for the decoration. Stop beating as soon as you get firm peaks, and check after about 7 minutes to make sure the peaks are firm.
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