Table of Contents
Royal icing is made of egg whites, powdered sugar, and a dash of lemon juice. This ratio of egg white-to-powdered sugar, when whipped to perfection, transforms into a light, fluffy, and very sturdy icing. This frosting can even be used as a glue to decorate gingerbread houses and cakes like my Irish Christmas Cake.
Royal Icing Recipe That Doesn’t Dry Rock Hard. In a separate bowl, sift the powdered sugar. Add the water mixture to the sugar and mix for one minute. Add the corn syrup, glycerine, food coloring and flavoring. Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed.
On a stand mixer fitted with whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes. Gradually add sifted sugar spoonful by spoonful followed by the lemon juice. Beat at high speed until thickened. The icing at this stage will be at a good consistency for flooding cookies.
Then, add 2 tablespoons of light corn syrup, 1 teaspoon of glycerin, 12 drops of white gel food coloring (optional), and your flavorings (I like to use 1 teaspoon vanilla, 1/2 teaspoon almond, and 1/4 butter). The corn syrup is an ingredient that is usually mentioned as optional in classic royal icing recipes.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…