Do you cook royal icing

Answer 1

A classic buttercream frosting is always a tasty way to top any cake. There aren't very many ingredients, the work isn't long at all, and the frosting is easy to flavor. Instead of using vanilla extract, try substituting for lemon or cherry for a tasty surprise.

Answer 2

That depends on the recipe, some do and some don't. With the recipes below, do NOT use plastic bowls or utensils, since plastic tends to retain a film of grease, and will prevent the eggs from whipping up. Boiled royal icing:

2 cups granulated sugar 1/2 cup water 1/4 teaspoon cream of tartar 4 egg whites, room temperature 1 1/2 cups confectioners (powdered sugar), sifted (sift after measuring) Boil granulated sugar, water, cream of tartar to 240 degrees F. After boiling begins, brush sides of pan with warm water, using a pastry brush, to prevent crystals from forming on sides of pan. Brush again halfway through, but do NOT stir. Meanwhile, beat egg whites 7 minutes at high speed. Add boiled mixture slowly and beat 3 minutes at high speed. Gradually add confectioners sugar and beat 5 minutes longer. This recipe is good for borders, but is not firm enough for flowers; makes 4 cups. Cover with damp cloth while using. No cook royal icing: 3 egg whites, room temperature 1 pound confectioners (powdered) sugar 1/2 teaspoon cream of tartar Combine ingredients, beat at high speed for 7 - 10 minutes. This recipe is very quick drying, so keep covered with a damp cloth. It gives an excellent consistency for decorating; makes 4 cups.

Answer 3

There are quite a number of various, high-quality recipes for Royal Icing. One of the best requires 3 cups of confectioners sugar, 2 beaten egg whites, and 1/4 teaspoon of cream of tartar to be stirred together.

Answer 4

Its usually a combination of egg white, powdered sugar and some water. It dries very hard and shiny if done right.