How do I make Royal Icing taste less like cornstarch?!
I've made Royal Icing for cookies, but I can really taste the cornstarch from the icing sugar!. Im using a recipe with the meringue powder not egg whites!. I heard of cooked royal icing but I cant find a recipe!.Www@FoodAQ@Com
Answers:
If you have a blender you can powder your own sugar for the icing!.Www@FoodAQ@Com
For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice!. Add the sifted powdered sugar and beat on low speed until combined and smooth!. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air!. Cover with plastic wrap when not in use!.
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined!. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes)!. If necessary, to get the right consistency, add more powdered sugar or water!. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing!.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air!. Cover with plastic wrap when not in use!.
Makes about 3 cups
Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
Note: Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)Www@FoodAQ@Com
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined!. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes)!. If necessary, to get the right consistency, add more powdered sugar or water!. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing!.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air!. Cover with plastic wrap when not in use!.
Makes about 3 cups
Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
Note: Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)Www@FoodAQ@Com