Royal icing recipe is a quick and easy icing that dries hard. It's very sweet because it's mostly powdered sugar and egg whites. It has endless uses in the cake and cookie decorating world. Once you learn the right method to make it and the right consistency that works for you, it can be a fun experience.
Take all the precautions regarding grease as above then continue.
Add all the ingredients to a mixing bowl with a paddle attachment. Mix on medium for about ten minutes. If necessary, add more powdered sugar.
Once ready, you can use it just as regular royal icing, adding ½ tsp of water as needed.
Use fresh, leftover can be kept in the fridge for about 3 days. Bring back to room temperature and mix well before using.
Royal icing with meringue or egg white powder
Place (dry ingredients) meringue powder (or egg white powder, cream of tartar and salt) in a mixer bowl with a paddle attachment.
Puls half the sugar in the mixing bowl. I prefer to sift them together so there are no lumps.
Add the water - Start the mixer on low.
Once all the sugar is incorporated, turn the mixer up to medium and continue mixing for about 5 minutes until you have a gooey consistency.
Next, add the balance sugar.
Check to see if you need more water, do not add more than ½ tbsp at a time.
Continue to mix for 3 more minutes.
Add extract and light corn syrup.
Now, turn the mixer up to medium and beat for another 2 to 4 minutes.
Once you reach a stiff peak consistency, your royal icing is ready.
Black royal icing
In any of the above recipes - just replace powdered sugar with an equal amount of cocoa powder.
Add black food color gel at the end of the mixing process.
Eggless royal icing
Combine light corn syrup, water, and lemon juice - and set aside
Sift the powdered sugar to prevent lumps.
In a bowl large enough to mix, combine the powdered sugar and light corn syrup mixture.
Combine until smooth and syrupy consistency - if necessary, add 1 to 2 tbsp more water (it's best to add 1 tbsp at a time also note that adding color will thin the icing as well).
You can use it immediately or store this in an airtight container.
You can use this icing to flood cookies as well as glaze cakes.
This icing will stay in the fridge for up to 3 days.
Vegan (eggless) royal icing II with chickpea brine
Combine chickpea brine (water), lemon juice and powdered sugar in an electric mixer with the whisk attachment.
Start whipping on medium-high speed until the mixture becomes thick and glossy, similar to meringue.
Add the glycerine, vanilla and almond extract.
Continue to whip until you have a thick royal icing - about 5 to 8 minutes
Transfer to an airtight container, cover with a plastic wrap touching the surface.
This royal icing will keep in the fridge for up to 5 days.
It's best to add water to a small batch when you need it. If you add too much water now, you may end up having to add sugar to thicken it up again. I believe too much sugar makes the icing flaky and once dried it tends to chip off even with the slightest draft of air.No matter how soon you are going to use your RI, always transfer to a sealed bowl, covered with cling wrap. The leftovers can be stored in the fridge sealed well.