Protein glaze that doesn't crumble

Votes: 1

How to Make Protein Frosting That Doesn't Fall Off

Time: 30 min.
Complexity: easily
Quantity: 3.5 tbsp.

Royal icing, made from egg whites, powdered sugar, and water, is perfect for almost any baked good: it's a luxurious decoration for sugar cookies and a delicious "cement" for a gingerbread house. Follow this detailed recipe and you'll create the perfect icing for your masterpieces the first time. Use powdered egg whites instead of fresh ones to minimize the risks of eating raw eggs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of powdered sugar
0.5 cup + 2 tablespoons dry egg white
Food colorings of different colors

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: powdered sugar, egg powder

Cooking the dish according to the recipe:

In a large bowl, combine the powdered sugar, egg white powder, and 3/4 cup water. Mix with a mixer on low speed until peaks form; the icing should be snow-white and thick, but not fluffy or airy.

If you overbeat the glaze, it will become filled with air, making it difficult to work with. In this case, let the glaze sit and then vigorously stir it with a silicone spatula.
Add up to 1 tablespoon of food coloring and stir with a silicone spatula until the color is uniform. Gel colors are best for royal icing. They are less watery than liquid colors and won't affect the texture of the icing itself. Try not to add too much coloring, as this will also affect the shine and consistency of the icing. Store the icing at room temperature, placing plastic wrap directly on the surface.

Categories:

recipe / Mixer / Desserts / Cookie / Creams, sauces, mousses, yogurts / Food Network - recipes

Similar recipes