Royal Icing
Royal icing is an incredibly versatile and essential ingredient in any baker's repertoire. It's perfect for icing cookies, embellishing cakes, and even assembling or decorating gingerbread houses.
Показане зображення є варіантом подачі страви. Ваша готова страва може відрізнятися за зовнішністю в залежності від конкретних інгредієнтів і методу приготування.
Інградієнти
Послідовність приготування
In a large bowl, combine the sifted confectioners' sugar, warm water, powdered egg whites, and vanilla extract. Beat with an electric mixer on high speed for 5 to 7 minutes until the mixture forms stiff peaks and the icing is fluffy and glossy.
To color the icing, transfer 1/2 cup of icing into a separate bowl. Stir in 3 to 4 drops of food coloring until evenly distributed and the icing is smooth. Add more drops as needed to achieve the desired color. Keep the remaining icing covered with a damp cloth to prevent it from drying out.
To ice cookies, set a cooling rack over a foil-lined baking sheet. Spoon the icing onto cookies using a teaspoon, or apply it with a new small paintbrush for a more precise application. Place the iced cookies on the cooling rack to dry.
If desired, use contrasting colors for decoration. Put a small amount of contrasting icing in a small resealable plastic bag. Snip off a tiny corner of the bag and squeeze out the icing to create designs on the cookies. Allow the icing on the cookies to dry thoroughly before stacking.
Поради та хитрощі
- For plain royal icing, simply omit the food coloring.
- Use the icing shortly after preparing it. Do not refrigerate, as it will start to harden.
- If you add contrasting icing to a cookie before the base layer dries, the colors will blend slightly, creating a more subdued design.
- Allow the icing to completely dry before storing the cookies in airtight containers.
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