Recipe For Royal Icing

Beat egg whites in a clean large bowl with mixer at high speed until foamy use only grade a clean uncracked eggs.

Recipe for royal icing. Using a stand mixer and the whisk attachment whip most of the powdered sugar or meringue powder or royal icing mix with most of the other ingredients. If it is too soft add more powdered. 4 cups royal icing powder.

This royal icing recipe is extremely easy and can be used for both piping which is the outlining of the cookie and flooding filling it in. To decorate on top of original layer of icing thicken with powdered sugar until desired thickness. Decorating works best when used in the decorating bags with tips.

Thin consistency for flooding. Add the glucose and lemon juice. The icing can be used as is or thinned out with water to achieve a pourable consistency for flooding cookies.

Add 1 2 teaspoon water at a time until you reach proper consistency. Add the lemon juice and glycerine and stir. Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.

Mix until the icing is smooth and evenly colored 1 to 2 minutes. Use a palette knife to spread the icing over the top and sides of your marzipaned cake. Adjust the consistency with water.

Beat at high speed until thickened. The consistency of the icing is just thin enough to easily spread and just thick enough to outline pipe the edge of the cookies. Whisk the egg whites in a large bowl until they become frothy.