Royal Icing is a delicious, gooey paste used to glue and decorate gingerbread houses and other edible handicrafts. It is hard when dry and adheres well to the surfaces of the biscuits.
Steps
Method 1 of 3: Royal Icing with Egg Whites
Step 1. Collect the required ingredients
Here's what you need to get about 4 cups of Egg White Royal Icing:
- 3 cups (700 ml) caster sugar, may need a little more
- 2 egg whites
- 1 teaspoon (5 ml) lemon juice
Step 2. Sift the icing sugar into a bowl
This is not necessary, but this will help prevent lumps from forming in your frosting.
Step 3. Separate the egg whites into a separate bowl
Crack the egg and then turn it over, crack up. Gently open and hold the yolk with the halves of the shell. Drain off the white by transferring the yolk from one half of the shell to the other.
Save the yolk for homemade mayonnaise or hollandaise sauce
Step 4. Whisk the lemon juice and egg white lightly
No need to beat hard or long. 20 seconds is enough to break the egg whites and combine them with lemon juice.
Step 5. In a stand mixer, mix the mixture of egg whites and lemon juice with sugar, adding the latter in small portions
Start with 1 1/2 or 2 cups of sugar and gradually add the rest. Blend on medium mode for about 5 minutes, until the mixture is shiny and matte.
- If you do not have a stand mixer, you can use a manual mixer. As a last resort, a slightly old-fashioned, handcrafted way will do that allows you to get some exercise.
- If you are making the frosting for use in edible crafts, such as a gingerbread house, make a thicker mixture (like peanut butter) for added stability.
Step 6. If you want to use icing for decoration, beat the mixture until soft peaks form
Dip a whisk in the icing and turn it upside down - the peaks should fall off.
To make your own cooking bag, place the icing in a resealable plastic bag and cut off one of the corners. Crop just a little so that you can make fishnet patterns. You can always trim more as needed
Step 7. Continue mixing and adding sugar 2 teaspoons at a time to make firm peaks
If you need hard peaks for your dish, continue mixing and adding sugar, which will add stiffness to the frosting.
Step 8. Add more sugar, water, or egg white as needed
You probably have a good idea of what kind of icing you want to make. However, things don't always go according to plan. If you need to change the consistency of the glaze (for example, it's too hard), don't worry. Here's how to adjust the consistency of the glaze:
- If the glaze is too liquid, add sugar. Best added in small portions.
- If the glaze is too tough, add egg white. Again, add in small portions.
- If you want to do liquid glaze, add water, a couple of drops at a time. Whisk in the frosting and wait for the peaks to disperse. Since this process creates air bubbles, let the glaze sit for about 30 minutes before using it to allow air to escape.
Step 9. Use the royal icing immediately or transfer to an airtight container
Royal Glaze hardens very quickly if not stored properly.
Method 2 of 3: Royal Icing with meringue powder
Step 1. Collect the required ingredients
Here's what you need to get about 5 cups of royal icing with meringue powder:
- 4 cups (950 ml) powdered sugar
- 3 tablespoons (15 ml) meringue powder
- 1/2 teaspoon (2.5 ml) extract (vanilla, lemon, almond)
- 1/2 - 3/4 cups (120 - 180 ml) warm water
Step 2. Check the label on the meringue powder
Many meringue powder labels have specific instructions on how to make royal icing using these products, as methods vary. Adjust the recipe according to the manufacturer's instructions.
Step 3. In a stationary mixer on low speed, beat the sugar and meringue powder until the ingredients are completely combined
Step 4. Add warm water and beat on medium to high speed until the frosting is glossy and peaks form
This entire process takes 5 to 7 minutes.
Step 5. If necessary, adjust the amount of water and powdered sugar
If you will be using the royal icing as a bonding agent, for example, for a gingerbread house, then you will need tougher peaks. In this case, add more sugar. If you want to cover something with glaze, then it must be liquid. In this case, add more water.
The frosting is ready to pour if it drips off the whisk as you lift it out of the mixture
Step 6. Use the royal icing immediately, or transfer to an airtight container
Royal Glaze hardens very quickly if not stored properly.
Step 7. Done
Method 3 of 3: Egg-Free Royal Icing
Step 1. Collect all required ingredients
Here's what you need:
- 1 cup powdered sugar
- 2 teaspoons of non-cow's milk (rice, soy, almond) or use water
- 2 teaspoons light corn syrup
- 1/4 teaspoon vanilla extract
- Food colors (if necessary) - either in the form of a powder or in the form of a paste.
Step 2. Pour the icing sugar into a medium bowl
Add milk or water.
Step 3. Stir the ingredients until a smooth paste is obtained
Step 4. Pour in the corn syrup and vanilla extract
The glaze should shine. It is now ready to use.
If you think it is too thick, add some more syrup
Step 5. If you want different colors of frosting, take several bowls and divide the glaze over them
Add food colors according to the directions on their packaging. Step 6. It is better to use this glaze immediately.
Otherwise, cover with a clean, damp cloth to retain natural moisture.
Advice
- The proportions in this recipe are approximate, you may need to add more powdered sugar if the frosting is too thin, or more egg white if it is too tough.
- If you are having trouble gluing the gingerbread house, let the icing stand for a few minutes and then stir before using.
Warnings
- Raw eggs can contain salmonella if they come from infected birds or a source.
- Be prepared for sticky dirt if the bag leaks or gets on your hands.
- You can whip the frosting with a mixer or by hand, but note that the correct consistency needs to be tough enough that you can overextend yourself when whisking.