This is a good recipe. If it's coming out runny it's because you're not beating it enough. I let my mixer go for 5 minutes and beyond until I get peaks. It's shiny and tastes good too. By the way, did you know you can actually freeze royal icing? Just thaw and beat again and it works great.
This is an icing for biscuits that sets hard with a glossy sheen that gives it a classy polished look! Demonstrated here with Christmas Cookiesand also seen in Gingerbread Men, but this is an icing recipe you can use for any cookies, any colour, any occasion!
This is the icing recipe for the Christmas Cookies I just shared. The recipe got too lengthy so I decided to split it into two and also, this is an all purpose icing recipe that is ideal to use for any cookies and biscuits, not just for the Christmas Cookies!
Egg whites the secret ingredient that makes the icing set hard! KEY TIP is to MEASURE the egg whites rather than relying on just using 2 egg whites. This is because the size of eggs differs every time but the amount of egg white used in the icing will materially affect the thickness of the icing – and the key to icing is getting the thickness perfect!
make sure the icing is the right thickness use the figure 8 test ie draw the number 8 across the surface, it should hold for 2 seconds before it disappears. The icing needs to be thick enough so decorations you pipe hold their shape, but thin enough so you can spread the icing across the surface of the biscuit;
I do not use a nozzle because I dont have a nozzle fine enough to give me the detail I want when icing Christmas Cookies. You literally want the nozzle to be 1 2 mm wide well, thin, I should say! When the hole is that small, you have enough control to pipe it without a piping nozzle so just snipping the end of a piping bag or ziplock bag works a treat.
Did you also know that the enemy of traditional royal icing is grease? So ensuring all of your equipment is completely spotless is one more thing to think about and prepare for. Not into it for my cookies.
This is also a great gingerbread house icing recipe thats easy and can involve the kiddos. OG! Its an easy Christmas cookie icing which means more time for baking and less time for standing over the mixer.
What is in this easy royal icing recipe?
If youre looking for more of a traditional outline royal icing that you want to allow to dry before you fill it in, aim for 14-15 seconds. This is also the viscosity youd want for piping details on top of already dried icing.
Cookie decorating is more than an adventure, its a journey. Ive come a long way, and I feel like Ive learned a lifetime of tips and information in just a few short years. Ive used this knowledge and experience to change and tweak some of my methods and recipes. My royal icing is the perfect example.
Eventually, life changed as it tends to do, and I realized that most people will never ever need a four quarts of royal icing at once. So, heres what that happens in my kitchen these days. Its basically the same except half as much, with a few minor tweaks.
I took a few photos for those of you who like a visual. Begin by adding the confectioners sugar and meringue powder to your stand mixer. Using a paddle attachment, turn the mixer to its lowest setting unless you like the Powder look and gently stir together the dry ingredients.
My very first icing post was originally called, All Roads Lead to Rome which pretty much means that there are several ways to get to the same point. This is especially true with royal icing. If my method isnt for you, there are several more recipes out there. Dont be afraid to experiment until you find what works best.
This stiff icing is perfect for outlining, monogramming, and adding details. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called flooding.
Add in the corn syrup and extract if desired. ncrease speed to med-high/high and beat for about 5 minutes or so, just until the icing is glossy and stiff peaks form. Scrape down sides and bottom of the bowl a couple of times during the 5 minutes.
Når dine farver er blandet, skal du tilføje vand en teskefuld ad gangen for at tynde den til oversvømmelse. Rør vandet i med en gummi spatel, snarere end at slå den. Hold din gummi spatel over skålen og lad noget glasur falde tilbage i skålen. Båndet af isning bør forsvinde i resten af isen i ca. 2-3 sekunder, tæller et tusind, to-tusind.
Prøv at stable dine cookieark med tørrekager på toppen af hinanden. Ike nogle Horisontalt og nogle på toppen lodret Tillader noget plads til luft Cirkulation . Giver det mening? Siderne af kagepladerne understøtter det andet lag. Du må muligvis tilføje lidt tørretid her. Jeg har været kendt for at have cookieark på hver flad overflade af mit hus, herunder gæsteværelset seng!
