Best 7 Royal Icing With Meringue Powder Recipes
Royal icing is a popular choice for decorating cakes, cookies, and other baked goods because it sets hard and has a glossy finish. It is traditionally made with confectioners' sugar, meringue powder, and water, but there are many variations on the basic recipe. This article will provide you with a few different recipes for royal icing using meringue powder, so you can find the one that best suits your needs. Whether you are looking for a simple recipe that is easy to make or a more complex one that will produce a more elaborate design, you are sure to find a recipe in this article that you will love.
Here are our top 7 tried and tested recipes!
ROYAL ICING
Think of this as delicious edible mortar. It's good for everything from delicate piping to holding gingerbread houses together.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 3 1/2 cups royal icing
Number Of Ingredients 3
Steps:
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
- Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.
ROYAL ICING
Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.
Provided by Food Network
Categories dessert
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.
ROYAL ICING
Curious to learn how to make royal icing? Our Test Kitchen experts have mastered this royal icing recipe for this stunning cookie decoration. Royal icing is different from other types of icing because it dries quickly and has a super-smooth finish-perfect for decorating! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ROYAL ICING II
This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible.
Provided by Kristen Pontier
Categories Desserts Frostings and Icings Cookie Frosting
Yield 48
Number Of Ingredients 3
Steps:
- Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 10.8 g, Protein 0.2 g, Sodium 2.7 mg, Sugar 10.3 g
STIFF ROYAL ICING
Gingerbread house icing you can eat. It holds together really well! To use, place in piping bag or use spatula to spread onto the gingerbread house pieces to stick them together. This icing can also be used to decorate the tops of cookies.
Provided by HeatherB
Categories Cookie Icing and Frosting
Time 15m
Yield 36
Number Of Ingredients 6
Steps:
- Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, and confectioners' sugar in a large bowl using an electric mixer on low. Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes. If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 43.3 g, Protein 0.7 g, Sodium 10.7 mg, Sugar 41.1 g
MERINGUE POWDER ROYAL ICING
In this recipe for Royal Icing, the meringue powder replaces egg whites. Great for assembling gingerbread houses, cookie trains, cookie cottages, any edible food project.
Provided by karen in tbay
Categories Dessert
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In bowl, beat meringue powder with water until combined.
- Gradually beat in icing sugar til very stiff, about 4 minutes.
- Cover with damp cloth to prevent drying out.
Nutrition Facts : Calories 726, Fat 0.2, Sodium 2.7, Carbohydrate 185.9, Sugar 182.7
ROYAL ICING WITH MERINGUE POWDER
Meringue powder is an icing mix available in cake-decorating supply stores. This recipe is a good choice if you're concerned about consuming raw eggs.
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Place meringue powder and 3/4 cup water in the bowl of an electric mixer and use the whisk attachment to combine. Add 1/4 cup of the sugar; mix well on low speed. Gradually add remaining 3 3/4 cups sugar, mixing constantly and scraping down the sides.
- Increase the speed to high and continue to beat until soft peaks form, about 5 minutes. Gradually add more water as necessary to thin to the consistency appropriate for the decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the best consistency. Store at room temperature in an airtight metal or glass container for up to 2 weeks.
Tips:
- Use a clean bowl and whisk when making the royal icing to avoid any contamination.
- Make sure the meringue powder is fresh and has not expired.
- Add the water to the meringue powder gradually, whisking constantly to avoid lumps.
- Beat the royal icing on high speed for at least 5 minutes, or until it reaches stiff peaks.
- If the royal icing is too thick, add a little more water. If it is too thin, add a little more meringue powder.
- Use royal icing immediately or store it in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Royal icing is a versatile and easy-to-make icing that can be used to decorate cakes, cookies, and other desserts. It is made with just a few simple ingredients and can be flavored and colored to suit your taste. With a little practice, you can create beautiful and delicious decorations that will impress your friends and family.
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