Wednesday, October 28

Royal Icing

I figured I'd just give it its own separate post so you guys don't have to scroll through a whole recipe to find it. :)

Royal Icing:
by Alton Brown
Copied and pasted because it's easier that way :)

"3 ounces pasteurized egg whites (that's about 3 egg whites. You know Alton and his preciseness)
1 teaspoon vanilla extract
4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days."


1 comment:

  1. This recipe is great, I can't EVER get Royal Icing right, but I tried with your recipe and it turned out awesome!
    ((Maybe I hadn't been using enough sugar before...))