I have a confession to make.

As weird as it may sound, but I used to be scared of royal icing. And that was before ever even trying to make it or working with it. I guess, I overheard somehow talk about their difficulties with making it, so that it my head it became that dragon of an icing that was ridiculously hard/impossible to slay …errr make.

For a while I didn’t even try. Thinking, why would I try making something that could get me killed in the process. Or if not me a lot of egg whites and powdered sugar.

Well, eventually I gathered all strength and courage that I could muster up and…. I slayed the dragon!

It was actually very easy. So I made it again and again and eventually I discovered Meringue Powder. Which made making royal icing even easier.

But then we started traveling and I had to get used to get by with a lot fewer tools and ingredients. For some decorated cookies I made I even learned how to make egg white royal icing by hand since at the moment I don’t have a mixer here.

And even that was easy. So easy that I have to share the recipe and technique with you. And also because I promised you a while back already, when I was making glaze icing for cookies.

Start by sifting the icing sugar in a bowl. You might not need all of it, but it is better to be prepared.


Continue by separating an egg and placing the egg white in the bowl you want to make the icing in. Add the lemon juice.

Royal icing cannot stand grease or fat of any kind, therefore it is important that your utensils are very clean. Metal and glass are better than plastic. Rinse them with hot water and soap.

Remove the spindle that connects the egg yolk to the egg white. Otherwise it will later on plug up your icing tip.


Add a couple of tablespoons of icing sugar to the egg white and lemon juice mixture. With a clean spatula start working the icing sugar into the egg white.


Once the icing sugar and egg white are fully incorporated and all lumps are gone, add another couple of tablespoons of icing sugar and continue mixing them together.

Proceed in the same pattern with the rest of the icing sugar. Only add icing sugar once the previous addition is fully incorporated.

Slowly you will notice that the icing forms. The mixture gets thicker, whiter and stiffer. The icing is done once you reach the stiff peak phase. When you remove the spatula from the icing a peak will form on top of the icing and on the end of the spatula.

The peaks will keep standing up and not fall back into the icing.

The finished royal icing has to be covered up to prevent it from crystallizing and drying out.

Put one layer of plastic wrap right on top of the icing and another layer to cover up the bowl.

Egg White Royal Icing

Egg White Royal Icing

Ingredients

  • 1 ¼ - 1 ½ cups icing sugar
  • 1 egg white
  • 1 teaspoon lemon juice

Directions

  1. Sift icing sugar into a bowl. Separate egg and place egg white in the bowl you want to make the icing in. Add lemon juice.
  2. Add a couple of tablespoons of icing sugar to the egg white and lemon juice mixture. With a clean spatula start working the icing sugar into the egg white. Once the icing sugar and egg white are fully incorporated add another couple of tablespoons of icing sugar and continue mixing them together.
  3. Proceed in same way with rest of the icing sugar. Only add icing sugar once the previous addition is fully incorporated.
  4. The mixture starts getting thicker, whiter and stiffer. Icing is done once you reach the stiff peak phase. When you remove the spatula from the icing a peak will form on top of the icing and on the end of the spatula and not fall back into the icing. Cover with plastic wrap to avoid drying out and crusting.
http://leelalicious.com/making-egg-white-royal-icing-by-hand/

More Leelalicious Recipes:

Tagged with →  
Share →

4 Responses to Making Egg White Royal Icing By Hand

  1. Conversation Heart Sugar Cookies + Candy Heart Royal Icing says:

    [...] like to try making everything from scratch (no mixers, etc.) at least once, so here is the Royal Icing by Hand Recipe that I used. It took a lot of muscle, and a few breaks, but the result was [...]

  2. Mary Cooper says:

    What is icing sugar? Is it powered sugar? How or when do you use Meringue into the mix for Royal icing and how much and do you still use the powered sugar with the Meringue too.

    Mary

  3. […] decorate the cookies with I made my usual egg-white royal icing. The recipe instructions are for making the icing by hand but now that I have a mixer available, I […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Follow on Facebook

Pinterest

  • Chocolate Coconut Ch
  • Chocolate Coconut Ch
  • Chocolate Coconut Ch
  • Roasted Red Pepper H
  • Roasted Red Pepper H
  • Roasted Red Pepper H
  • Golden Butterscotch
  • Golden Butterscotch
  • Copycat Reese's "Pea
Follow Me on Pinterest

Take Delicious Food Pictures

Tasty Food Photography eBook