Royal Icing
Royal Icing, a hard icing used to decorate cakes, cookies, and pastries, is made with egg whites, confectioners' sugar, and flavoring. It creates a variety of decorative effects, from simple piped borders to intricate sugar flowers.
Royal Icing, a hard icing used to decorate cakes, cookies, and pastries, is made with egg whites, confectioners' sugar, and flavoring. It creates a variety of decorative effects, from simple piped borders to intricate sugar flowers.
- Carbohydrate 27.934715625 g
- Cholesterol 0 mg
- Fat 0.03509125 g
- Fiber 0 g
- Protein 0.44970375 g
- Saturated Fat 0.005613125 g
- Serving Size 1 1 Serving (32g)
- Sodium 7.1393125 mg
- Sugar 27.934715625 g
- Trans Fat 0.00649975 g
- Calories 111 calories
Step-by-step
- Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs).
- Gradually add sugar and lemon extract.
- Beat at high speed until thickened.
- NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.
Ignoring the fat content on mixing bowls remains the single biggest error bakers make when preparing royal icing. Residual grease coats the proteins in the albumen, preventing them from trapping air and building the necessary structural matrix. Bowls must be meticulously cleaned with a paper towel dipped in white vinegar or lemon juice before starting.
The Impact of Egg Source
Fresh shell eggs provide superior aeration compared to pasteurized carton whites, though carton products offer food safety advantages for long-term room temperature displays. Albumen proteins require mechanical shearing to unfold and entrap air. Whip the whites until frothy before adding any sugar, ensuring maximum volume development. Sift confectioners' sugar through a fine-mesh sieve to eliminate microscopic lumps that will otherwise clog piping tips smaller than number 2.
- Deflation occurs instantly when any trace of fat or oil contacts the mixing paddle or bowl.
- Grainy textures stem from under-dissolved sugar crystals; extend mixing time at medium speed if grit persists.
- Crust formation happens rapidly upon air exposure, requiring airtight storage with plastic wrap pressed directly against the surface.
