Royal Icing Glue Recipe

Gradually add sugar and lemon extract.

Royal icing glue recipe. Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny. Substitute up to 1 tablespoon of lemon juice for some of the water to cut the sweetness in the icing. Just put the sugar in a small flat pan.

Luckily there s a type of icing that dries rock hard and is pretty much magic. The recipe is fairly simple but it can be a pain in the you know what to get the consistency right. For 1 4 cup tinted icing dip the tip of a toothpick into the desired color then into the icing and whip.

Heat on med high until melted then turn down to warm. Beat egg whites in a clean large bowl with mixer at high speed until foamy use only grade a clean uncracked eggs. Beat first 2 ingredients and 6 tbsp.

Mix 1 tablespoons of meringue powder into every 1 2 pound of confectioner s sugar. The mixture will look lumpy. Add the powdered sugar and whip on medium speed until very stiff and thick the royal icing should hold a stiff peak.

Use a palette knife to spread the icing over the top and sides of your marzipaned cake. At a time until desired consistency is reached. Soft peaks are contoured without being firm.

Beat at high speed until thickened. Add the glucose and lemon juice. Mix in water 1 tablespoon at a time whisking the icing until it is smooth and free of lumps.