Royal Icing Recipe
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Category: |
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Ingredients: |
Ingredients: 2# Powdered Sugar ½ tsp Cream of Tartar 5 lg egg whites or (2 tsp Meringue Powder plus 2 tbsp warm water)
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Directions: |
Directions:Mix all ingredients on low for 2 minutes then increase to high speed and beat until icing becomes bright white. Around 2 minutes or more. Add 1 tsp flavoring as desired.
Keep icing tightly covered with plastic wrap until ready to use. If coloring icing, use about 2 drops of coloring to 1 cup of icing. (Depends on the coloring used.) Better to color icing before thinning.
For outlining (damming) add ½ to ¾ tsp water to 1 c “basic" icing. For top-coating add 1 ½ to 2 ½ tsp water to 1 c “basic” icing For flooding, add 2 to 3 tsp water to 1 c “basic” icing. |
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Personal
Notes: |
Personal
Notes: If your icing is too thin, add more powdered sugar to icing mix. If too thick, add more water.
When flooding or top-coating cookies, the less you stir the icing the better. The more you stir the icing, the more air bubbles you’ll add which will cause the set icing to be less smooth. You can remove the air bubbles by popping with a pin or darning needle.
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