Royal icing12/26/2023 ![]() ![]() Continue beating the icing with a wooden spoon or electric whisk until it is very smooth and stiff enough to form peaks. Add the icing sugar to the egg whites, a little at a time, beating well between each addition. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Lightly whisk the egg whites in a large bowl until they become frothy. If icing is too thick, add more egg whites if it is too thin, add more sugar. Add sugar, lemon juice and glycerin (if using) beat for 1 minute more. Do not refrigerate products with hardened royal icing, as the icing can become soft and sticky. 2-4 teaspoons fresh lemon juice Directions Beat the whites until stiff but not dry. It is very important to keep the icing covered! Likewise, if you are using a pastry bag and piping tips with the icing, twist the back end of the bag tightly, and wrap a wet paper towel around the tip when not in use so the icing will not dry in the tip.ĭepending on the temperature, humidity, and amount of icing used, royal icing should harden within 15 to 60 minutes of application. To prevent the icing from getting hard before you use it, thoroughly wet a paper towel and place it over the top of the icing in the bowl. Royal icing dries to a very hard consistency, and it will begin setting as soon as it is made. However, if you want to make several different colors, divide the icing into several different bowls and stir in the food coloring by hand. If you want to dye your icing just one color, you can add a few drops of food coloring into the bowl and mix it for a few seconds until the coloring is evenly distributed. ![]()
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