frosting
Royal Icing - Old And New
I’ll include both recipes. Here’s the conventional:
2 egg whites (pasteurized is ideal for people living in the US)
12 ounces (3 cups) powdered sugar
1/2 teaspoon of lemon juice (or a few drops of lemon or vanilla extract)
12 ounces (3 cups) powdered sugar
1/2 teaspoon of lemon juice (or a few drops of lemon or vanilla extract)
Put the whites in the bowl of a mixer fitted with a whip. Whip on high until they’re foamy, then with the machine running add the powdered sugar and juice/extract. Whip about five minutes until the icing is thick and glossy. OR
3 tablespoons meringue powder
16 ounces (4 cups) powdered sugar
4 ounces (1/2 cup) water
1/2 teaspoon lemon juice or a few drops of lemon or vanilla extract
16 ounces (4 cups) powdered sugar
4 ounces (1/2 cup) water
1/2 teaspoon lemon juice or a few drops of lemon or vanilla extract
Combine the meringue powder and powdered sugar in the bowl of a mixer fitted with a whip. Mix the two on low speed, then turn the mixer up to high and add the water and juice/extract. Whip about five minutes until thick and glossy. Adjust the consistency with more water if necessary.
However you do it, transfer the icing immediately to a pastry bag or an airtight container until you’re ready to use it, because this icing will harden quickly with exposure to air.
