FRESH LEMON ROYAL ICING by
Make sure all your tools are grease free!
I wipe my tools with a piece of paper towel and vinegar. Wipe dry with a clean towel.
CONSISTENCY when decorating cookies: by adding little bit of water you can control how thickness of icing.
Stiff (when you pull icing into a peak, it doesn't fall), Outline( about toothpaste thick), 10 second, 15 second and 20 second.
Store this icing in an airtight container in the fridge, make sure that plastic container is grease free as well.
This icing behaves really well even after several weeks, just keep it in the airtight container and remix the icing when you are ready to use it again.The best tip size in my opinion for the bottom smooth icing is a #4 round.
* After your cookies are decorated let them completely dry for at least 24 hours, uncovered. The cookies will not dry out, because the royal icing holds in the moisture.
AVOID ROYAL ICING MISTAKES
ORIGINAL RECIPE
Ingredients
2lb (7-8 cups) powdered sugar, sift the sugar if needed
4 1/2 Tbl meringue powder
1/4 cup strained fresh lemon juice (one lemon)
1/4cup +2 Tbl tap warm water
1tsp cream of tartar
1Tbl Vanilla Extract
Instructions
Sift the powdered sugar if needed, if powdered sugar has big chunks make sure you sift it, otherwise I don't sift.
Mix using a whisk meringue powder with fresh lemon juice and warm water, until slightly foamy, add cream of tartar, mix again and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for about 3-4 minutes, add vanilla extract, continue mixing for another 5-6 minutes. Scrape the bowl once and beat again.
BUBBLES IN THE ICING -When making icing for flooding, sometimes with all the mixing we let air bubbles in the icing. To help eliminate air bubbles, let the icing sit for at least 30 minutes and then gently stir with a spoon to get rid of the bubbles.
When icing is done it should be stiff. You can now color your icing, using food gel coloring
COLOR YOUR ICING - I recommend letting the tinted icing sit for at least several hours/covered/ this helps to develop the color better, especially when working with dark colors. Color the icing a tad bit darker than you would like the finished color. It dries a bit lighter.
Mix using a whisk meringue powder with fresh lemon juice and warm water, until slightly foamy, add cream of tartar, mix again and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for about 3-4 minutes, add vanilla extract, continue mixing for another 5-6 minutes. Scrape the bowl once and beat again.
BUBBLES IN THE ICING -When making icing for flooding, sometimes with all the mixing we let air bubbles in the icing. To help eliminate air bubbles, let the icing sit for at least 30 minutes and then gently stir with a spoon to get rid of the bubbles.
When icing is done it should be stiff. You can now color your icing, using food gel coloring
COLOR YOUR ICING - I recommend letting the tinted icing sit for at least several hours/covered/ this helps to develop the color better, especially when working with dark colors. Color the icing a tad bit darker than you would like the finished color. It dries a bit lighter.