Royal icing
Votes: 2
Time: 7 min.
Complexity: easily
Quantity: 3.5 tbsp.
Complexity: easily
Quantity: 3.5 tbsp.
Royal icing is a mixture of whipped egg whites and powdered sugar, with vanilla extract added for flavor. It's used to decorate baked goods and confectionery. It can be used to paint cookies, gingerbread, and cakes using a piping bag, syringe, or bag with a snipped corner, creating a variety of designs. Using pasteurized egg whites instead of raw ones will prevent the risk of salmonella contamination.
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.
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:
- 90 g pasteurized egg white
- 1 tsp vanilla extract
- 4 cups powdered sugar
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Cooking the dish according to the recipe:
- In the bowl of a stand mixer, combine the egg whites and vanilla extract and beat until foamy. Gradually add the powdered sugar and mix on low speed until the sugar dissolves and the icing becomes glossy. Increase the speed to high and beat until stiff, glossy peaks form. This will take about 5-7 minutes. Add food coloring if desired. If using immediately, transfer the icing to a pastry bag or heavy-duty plastic bag and pipe. If using a plastic bag, snip off the corner.
Store the glaze in an airtight container in the refrigerator for up to 3 days.
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