Royal Icing Recipe Without Lemon Juice

Recipe for fresh lemon royal icing.

Royal icing recipe without lemon juice. Remember to ice cookies with a satin smooth finish you need to add water to thick icing to make it more fluid. Add the lemon juice and continue whipping until completely incorporated about 3 minutes. When you dip your whisk into the icing and turn it upside down the peaks move back in on themselves.

Soft peaks are contoured without being firm. Use a palette knife to spread the icing over the top and sides of your marzipaned cake. The lemon juice whitens the royal icing.

For a snowy effect make little dips and peaks with a teaspoon. The meringue powder will whip up into an actual meringue if mixed too long. This recipe make 6 6 1 2 cups.

Serving size 2. Be sure to refer to my guide to royal icing consistency with useful video tutorial. Leave to firm up somewhere cool and dry not the fridge for 24 hrs before cutting the cake.

It will ice approximately 6 dozen cookies about 3 inch in size. The royal icing should be light fluffy and slightly stiff. To add color divide royal icing among several small bowls and stir in a few drops of gel paste.

The lemon juice helps harden the icing but you could substitute vanilla extract if you prefer for flavor purpose. Substitute the lemon juice for water same amount of water as there was lemon juice and if. Keep all utensils completely grease free.