Royal Icing is a key element for any cookie or cake decorator. It is the sweet, edible "glue" that is used to hold together or attach finished tiers of cake, ice cookeies, create decorations, and attach decorations directly onto the cake. The stiffness of the icing is determined by the amount of sugar used. If you need a stiffer icing add more sugar; if you need a looser icing for flood work, add a few drops of water until you achieve the consistency desired.
YIELD: 4 CUPS
- Pasteurized egg whites - 1/3 cup (3 ounces)
- Sifted confectioners' sugar - 4 cups plus 1 tablespoon (16 ounces)
- Lemon Juice - 1/2 teaspoon
- In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining confectioners' sugar, 1/2 cup * 4 counces at a time, on medium-low speed. Scrape down the bowl thoroughly between each addition.
- Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes.
- Use immediately or place the icing into an airtight container. You can keep royal icing in the refrigerator for up to five days.
- Allow Royal Icing to come to room temperature before you use it. It will be much easier to mix and pipe.
- If you are making this for someone who might be allergic to eggs, use a mixture of 2 tablespoons plus 2 teaspoons (1 1/2 ounces) meringue powder and 1/2 cup (4 ounces) water to replace the egg whites. Follow the rest of the recipe as above.
Excerpted from The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery by Elisa Strauss and Christie Matheson © 2007 Little, Brown and Company