Tuesday, October 29, 2013

Royal Icing

The is officially my shortest blog post ever. A recipe for royal icing, used for piping decorative effects onto cookies, cupcakes and cakes. This icing is great for piping delicate, fine lines and details and sets hard. A little goes a long way - you should be able to decorate at least a dozen cookies with this quantity if not two!

Royal Icing
One egg white
300g icing sugar
Lemon juice

In a bowl beat egg white and icing sugar together on a slow speed. You aren't aiming to create air bubbles in this icing, you simply want to gently combine. Keep beating for 5 minutes then add lemon juice a few drops at a time to create a suitable consistency - for piping thin lines (like on these Halloween cookies) you don't want it to be too runny but if you were 'flooding' cookies - which means to fill the area between lines you want the mix to be runnier so add a little more juice. Practice is the best way to get the consistency right. Keep unused royal icing in the fridge covered with cling-wrap pressed directly onto the surface of the icing to keep it from drying out.

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