FREE BASIC ROYAL ICING RECIPE
In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days. Preheat oven to 350 degrees. Line baking sheets with parchment paper. On lightly flour surface roll dough to 1/4" thickness.
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Instructions. In a large bowl with an electric hand mixer or in the bowl of a standing mixer fitted with a wire whip, place the water and meringue powder. Whip the mixture, starting on low and building up to high, until it's very fluffy and peaks form. This make take a minute or two.
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Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 - 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it's too thick, beat in more water 1 Tablespoon at a time.
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Instructions. Using a stand mixer with a paddle attachment, combine all of the ingredients and mix together until a hard icing is formed (8-10 minutes). 7.5 cups powdered sugar, 1/2 cup water, 6 tbsp meringue powder, 1 tsp vanilla extract.
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In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Gradually add flour mixture to butter mixture, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 1 hour. Preheat oven to 350°. Line baking sheets with parchment paper. On a lightly floured surface, roll dough to ¼-inch thickness.
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Transfer the cookies to the prepared sheets and bake for 9 minutes. Royal Icing: In a medium bowl, combine egg whites, 1 box confectioner's sugar, and cream of tartar. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not.
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Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*. *Cook's Note: Add more sugar to get this consistency.
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Preheat oven to 350°. Line baking sheets with parchment paper. In a large bowl, beat butter and confectioners' sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until combined. In a medium bowl, whisk together flour, baking powder, and salt.
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Mix on medium speed until the sugar is absorbed. You may need to scrape down the sides of the bowl to get all the powdered sugar into the liquid. Repeat 3 more times, sifting in 1 cup of the powdered sugar at a time, and scraping down the sides to make sure all the powdered sugar is incorporated into the icing.
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Directions. To prepare frosting, melt butter in saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, then transfer to a mixing bowl. Add confectioner's sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream.
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Recipe Ingredients. 1 pound (about 4 cups) powdered sugar. 1 ounce (about 3 tbsp) meringue powder 2 fl. ounces (1/4 cup) water, plus more for thinning. 1 tsp vanilla extract
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Directions. Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer. Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl.
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In a medium bowl, sift together the flour, salt and baking powder. Set aside. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined. Add the flour mixture in 2 batches, scraping down the bowl after each addition.
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Easy Royal Icing Recipe. Ingredients: 4 cups (about 1 lb.) confectioners' sugar; 5 tablespoons warm water; 3 tablespoons Meringue Powder; Directions: Beat all ingredients together until icing forms peaks (about 7 to 10 minutes at low speed with a heavy-duty mixer, 10 to 12 minutes at high speed with a hand-held mixer).
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Top the cake with the second layer (top side down to create the most even layer). Paula uses wooden skewers inserted into the cake to keep it from sliding. Repeat frosting the top cake layer, letting extra frosting accumulate at the edge of the cake. Using the flat edge of your knife or spatula, push the extra frosting over the sides of the cake.
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Instructions. Place the meringue powder and water in a large mixing bowl, and whip (with the whisk attachment) until foamy (about 3 minutes). Add the powdered sugar, and whip on medium speed until very stiff and thick (the royal icing should hold a stiff peak). Tint as needed with gel paste icing colors.
