Try this Royal/Glazed Icing recipe, or contribute your own.
Suggest a better descriptionRoyal Icing
Mix the meringue powder into the powdered sugar until thoroughly incorporated. Sifting not required.
At he lowest setting of your mixer, using the paddle attachment, add in the combined water and flavorings. Depending on your preference you can increase the vanilla to 2 teaspoons or add in an additional tsp of another flavoring such as a lemon emulsion. Once the ingredients are fully combined, turn the mixer to medium, whipping the icing just until it becomes fluffy and holds a firm peak.
Move the royal icing into another bowl and then cover the top of the bowl with a damp kitchen towel. There is no need to clean the bowl and paddle attachment between making the two icings.
Sweet glaze icing
Add all the ingradients to the bowl in the order listed so that the powdered sugar is on the bottom of the bowl. As with royal icing, depending on your preference you can increase the vanilla to 2 tsp or add in additional flavoring such as lemon emulsion.
Beat at low speed with the paddle attachment until ingredients are combined and then turn the speed up to medium, beating until the glaze is well blended and smooth like thick honey. (2-3mins). Be sure to stop half way through mixing to incorporate any powdered sugar remaining in the bottom of the bowl.
Sweet Hope Icing
Add the royal icing back into the mixing bowl containing the glaze.
Whip at a low speed for 30 secs. Use a spatula to scrap down the sides and the bottom of the bowl.
Whip at a low speed for another 30-60 secs or until you can see that he two icings have become one.
Note: Sweet Hope icing can be left on the counter in an air-tight container for 2-3 days or stored in the fridge for up to 7-10 days. It can be kept in the freeze indefinitely. When using frozen or refrigerated icing, be sure to all the icing to thaw completely since it needs to reach room temp to get a true gauge on the icing consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1066g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3602 | ||
Calories from Fat: 8 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.7mg | 1 % | |
Potassium 55.4mg | 1 % | |
Total Carbohydrate 906.7g | 267 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 906.7g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3602
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