Sunday, May 23, 2010

Royal Icing

The "Glue" or "Flower" Icing that is harder than not.  
Excellent to seal ICE CERAM CAKES!
Complexity Level: Easy
Royal Icing
What You Need:
3 Egg Whites
1/2 tsp Cream of Tartar
1 tsp Vanilla Extract
4 cups Powdered Sugar
(Optional -- Food Coloring)

This is very simple so do not worry about the difficulty level in making the icing.  It only gets harder if you decide to use the icing for flowers, decor, etc.  But to start here is hoe to make the frosting:

In a large mixing bowl add the 3 egg whites.  Using a handheld mixture "beaters", whip the whites until they look like soapy dish water.  I know, not the best thing to call what will be icing, but if you can tell me a better description, I'm all ears!  Next, fold in the tartar, vanilla, and stir the sugar in, you do not need to try to mix it so much as just get some of it damp.  You can add food coloring at this point too (I used 20 drops of red to make the pink in the picture).  

Now you want to crank you "beaters" on high and whip the sugar and whites for at least 3 minutes, but until fluffy, thick, and obviously harder than before.  I like to do this at least 5 minutes to provide the most whipping, the most in volume (the whites expand), and the quickest hardening time.

Now you want to use this pretty immediately, as it is "glue" icing.  You can store it in a air tight container if you are prepping or have extras, or spoon it into pastry bags if you are going to conquer using it as decor.

Have fun icing those cakes!

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