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Royal Icing

Posted on Nov 10, 2013 by in Frostings and Fillings | 0 comments

Royal Icing - Frosting Tips

The royal icing was easy. I love the way this icing whips up and is so smooth to work with. I have tried recipes with meringue powder before but they have a strange after taste. This is a recipe I got off a royal icing tutorial on Craftsy.
4 oz eggs whites (about 3 large eggs)
14 oz powdered sugar
Instructions Place your egg whites and sugar in a stand mixer bowl, with a whip attachment connected to the mixer. Turn your mixer on low speed and mix until all of the sugar is incorporated. You may have to scrape the bowl with a rubber spatula.
Turn the machine on high and whip until the icing holds a peak (about 5 minutes).
Always use gel colors when dying royal icing to prevent the addition of excess liquid. It’s best to add color after the royal has been whipped. You can add the color before you whip the royal, however the color will lighten with the introduction of air during the whipping process.
For dark colors, additional sugar should be added to make the royal more firm. It’s also helpful to cover the royal with a wet cloth and let it rest. The color will intensify after roughly two hours – try leaving it overnight.

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