Luminous Quick-Dry Royal Icing
Transform your cakes and cookies with this Luminous Quick-Dry Royal Icing that not only adds a beautiful glossy finish but also enhances their flavor. This recipe is adapted from a popular baking book, 'Creative Cake Decorating,' making it a must-try for both novice and experienced bakers. With its quick-drying properties, you can achieve professional-looking decorations in no time. Perfect for holiday treats, special occasions, or everyday delights, this icing will elevate your baked goods to new heights.
3
Servings
N/A
Calories
4
Ingredients
Ingredients
Egg whites
3 (Fresh or pasteurized)
Powdered sugar
16 ounces (Sifted (about 4 3/4 cups))
Vanilla extract
1 teaspoon (Pure)
Cream of tartar
1/2 teaspoon (Use as is)
Instructions
1
In a large mixing bowl, whisk together the egg whites and cream of tartar until frothy.
2
Gradually add in the sifted powdered sugar while mixing on a low speed to combine.
3
Increase the mixer speed to high and continue beating for 7 to 10 minutes until the icing reaches very stiff peaks.
4
Add the vanilla extract and mix for an additional minute to fully incorporate.
5
Immediately use the royal icing for piping or flooding your cakes and cookies. Keep the icing covered with a damp paper towel to prevent it from drying out during use. If not using right away, store it in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luminous Quick-Dry Royal Icing?
It is a glossy, professional-looking icing designed for cakes and cookies that dries quickly and enhances flavor.
Where was this recipe adapted from?
This recipe was adapted from the popular baking book titled 'Creative Cake Decorating'.
How many ingredients are needed for this recipe?
There are 4 main ingredients: egg whites, powdered sugar, vanilla extract, and cream of tartar.
What are the primary uses for this royal icing?
It is perfect for piping and flooding cakes and cookies for holidays or special occasions.
How long should I beat the icing to reach stiff peaks?
You should beat the icing on high speed for approximately 7 to 10 minutes.
Can I use pasteurized egg whites?
Yes, you can use either fresh or pasteurized egg whites for this recipe.
How much powdered sugar is required?
The recipe requires 16 ounces of sifted powdered sugar, which is about 4 3/4 cups.
What is the purpose of the cream of tartar?
Cream of tartar is whisked with the egg whites to help them become frothy and stabilize the structure.
How many servings does this recipe produce?
This recipe is categorized as providing 3 servings.
How do I prevent the icing from drying out while I am using it?
Keep the icing covered with a damp paper towel to prevent it from hardening during the decorating process.
What kind of vanilla extract should I use?
The recipe calls for 1 teaspoon of pure vanilla extract.
Is this recipe suitable for beginners?
Yes, it is described as a must-try for both novice and experienced bakers.
When should I add the vanilla extract?
Add the vanilla extract after the icing has reached stiff peaks, then mix for one additional minute.
How should I store any leftover icing?
Store any unused royal icing in an airtight container.
What consistency should the egg whites be before adding sugar?
The egg whites and cream of tartar should be whisked together until they are frothy.
What mixer speed is used to combine the sugar?
Gradually add the powdered sugar while mixing on a low speed to ensure it is properly combined.
What type of finish does this icing provide?
This icing provides a beautiful luminous and glossy finish to baked goods.
How much cream of tartar is used?
The recipe requires 1/2 teaspoon of cream of tartar.
Can this icing be used for everyday treats?
Yes, it is suitable for holiday treats, special occasions, or everyday delights.
Does the powdered sugar need to be prepared in any specific way?
Yes, the powdered sugar should be sifted before being added to the mixture.
What is the first step of the recipe?
The first step is to whisk the egg whites and cream of tartar in a large mixing bowl until frothy.
Is this icing specifically for cookies?
It is designed for both cakes and cookies.
How long do I mix after adding vanilla?
You should mix for an additional minute to fully incorporate the flavor.
What category of food does this fall under?
This recipe is categorized under Desserts.
What are the specific tags for this recipe?
Tags include royal icing, baking, decorating, quick-dry, dessert, sweet, cake decorating, cookies, and parties.
How many egg whites are needed?
You will need 3 egg whites.
Does this icing require cooking?
No, this is a mixing-based recipe using raw or pasteurized egg whites and does not require heat.
What is the texture of the final icing?
The final texture should be very stiff peaks.
Can I use this for flooding techniques?
Yes, the instructions specifically mention it can be used for flooding.
Does this icing dry quickly?
Yes, it is a quick-dry formula designed for efficiency in decorating.