Royal Icing
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 ½ cups
Ingredients
- 2 pounds confectioners’ sugar
- ½ teaspoon cream of tartar (for creating a bright white color)
- Egg white options, use ONE of the following:
- ½ cup plus 2 tablespoons pasteurized egg white
- Meringue powder, follow the manufacturers’ directions based on the quantity of confectioners’ sugar
- 5 large egg whites from pasteurized eggs
- Clear flavored extract to taste (optional)
- Assorted gel colors
Procedure
We offer three options for the type of egg whites you can use in this recipe. Pasteurized egg whites, meringue powder (dehydrated egg whites that you rehydrate) or egg whites from pasteurized eggs.
To prepare the icing: To the bowl of a stand mixer fitted with a whip attachment, add the confectioners’ sugar and cream of tartar. With the mixer on very slow speed, whisk to combine. Slowly add the egg whites to the sugar, scraping down the sides as needed. Gradually increase speed to medium-high. Whip on medium-high until the icing is stiff, white, and fluffy, 2 to 3 minutes. If using a flavoring, whisk it in now.
With a silicone spatula, divide icing into bowls for coloring. Coloring before any water is added will insure even color distribution. Start with a few drops of color as gel colors are very concentrated.
Water additions for thinning 1 cup of icing:
Outlining: ½ to 3/4 teaspoon water
Piped decorations: 1 ½ to 2 teaspoons water
Flooding: 2 to 3 teaspoons water
Add the water in small amounts, testing for flow once each addition is thoroughly mixed in. Keep bowls of icing covered with plastic wrap pressed on the surface of the icing to prevent icing from drying out.
To decorate: Transfer icing to disposable piping bags fitted with a ⅛-inch tip. Store prepared bags in tall glasses with damp paper towels at the bottoms, this prevents the tips from crusting over.
To prepare the icing: To the bowl of a stand mixer fitted with a whip attachment, add the confectioners’ sugar and cream of tartar. With the mixer on very slow speed, whisk to combine. Slowly add the egg whites to the sugar, scraping down the sides as needed. Gradually increase speed to medium-high. Whip on medium-high until the icing is stiff, white, and fluffy, 2 to 3 minutes. If using a flavoring, whisk it in now.
With a silicone spatula, divide icing into bowls for coloring. Coloring before any water is added will insure even color distribution. Start with a few drops of color as gel colors are very concentrated.
Water additions for thinning 1 cup of icing:
Outlining: ½ to 3/4 teaspoon water
Piped decorations: 1 ½ to 2 teaspoons water
Flooding: 2 to 3 teaspoons water
Add the water in small amounts, testing for flow once each addition is thoroughly mixed in. Keep bowls of icing covered with plastic wrap pressed on the surface of the icing to prevent icing from drying out.
To decorate: Transfer icing to disposable piping bags fitted with a ⅛-inch tip. Store prepared bags in tall glasses with damp paper towels at the bottoms, this prevents the tips from crusting over.
Royal Icing
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 ½ cups
Ingredients
- 2 pounds confectioners’ sugar
- ½ teaspoon cream of tartar (for creating a bright white color)
- Egg white options, use ONE of the following:
- ½ cup plus 2 tablespoons pasteurized egg white
- Meringue powder, follow the manufacturers’ directions based on the quantity of confectioners’ sugar
- 5 large egg whites from pasteurized eggs
- Clear flavored extract to taste (optional)
- Assorted gel colors
Procedure
We offer three options for the type of egg whites you can use in this recipe. Pasteurized egg whites, meringue powder (dehydrated egg whites that you rehydrate) or egg whites from pasteurized eggs.
To prepare the icing: To the bowl of a stand mixer fitted with a whip attachment, add the confectioners’ sugar and cream of tartar. With the mixer on very slow speed, whisk to combine. Slowly add the egg whites to the sugar, scraping down the sides as needed. Gradually increase speed to medium-high. Whip on medium-high until the icing is stiff, white, and fluffy, 2 to 3 minutes. If using a flavoring, whisk it in now.
With a silicone spatula, divide icing into bowls for coloring. Coloring before any water is added will insure even color distribution. Start with a few drops of color as gel colors are very concentrated.
Water additions for thinning 1 cup of icing:
Outlining: ½ to 3/4 teaspoon water
Piped decorations: 1 ½ to 2 teaspoons water
Flooding: 2 to 3 teaspoons water
Add the water in small amounts, testing for flow once each addition is thoroughly mixed in. Keep bowls of icing covered with plastic wrap pressed on the surface of the icing to prevent icing from drying out.
To decorate: Transfer icing to disposable piping bags fitted with a ⅛-inch tip. Store prepared bags in tall glasses with damp paper towels at the bottoms, this prevents the tips from crusting over.
To prepare the icing: To the bowl of a stand mixer fitted with a whip attachment, add the confectioners’ sugar and cream of tartar. With the mixer on very slow speed, whisk to combine. Slowly add the egg whites to the sugar, scraping down the sides as needed. Gradually increase speed to medium-high. Whip on medium-high until the icing is stiff, white, and fluffy, 2 to 3 minutes. If using a flavoring, whisk it in now.
With a silicone spatula, divide icing into bowls for coloring. Coloring before any water is added will insure even color distribution. Start with a few drops of color as gel colors are very concentrated.
Water additions for thinning 1 cup of icing:
Outlining: ½ to 3/4 teaspoon water
Piped decorations: 1 ½ to 2 teaspoons water
Flooding: 2 to 3 teaspoons water
Add the water in small amounts, testing for flow once each addition is thoroughly mixed in. Keep bowls of icing covered with plastic wrap pressed on the surface of the icing to prevent icing from drying out.
To decorate: Transfer icing to disposable piping bags fitted with a ⅛-inch tip. Store prepared bags in tall glasses with damp paper towels at the bottoms, this prevents the tips from crusting over.