Learn how to make royal icing in two ways: using fresh egg whites and meringue powder. You can use these easy recipes to decorate your favorite treats. Perfect for cookie exchanges or as edible gifts.
The holidays are always a fun time to combine simple baking with creative arts. Royal icing uses four common ingredients to create a glossy, smooth, yet pipeable mixture. And once it dries, your artistic designs harden into place. But don’t worry, it’s still easily edible.
The main ingredient is egg whites; you can use fresh raw or dried products. The proteins capture air during the whipping process to create a cloud-like consistency that holds the shape and design. You can easily adjust the thickness with water. This article also includes outlining and flooding decoration tips for professional results!
Using salt and acid (cream of tartar) balances the sugary sweetness. Silver rum adds a subtle flavor, without darkening the icing like vanilla. Creaming helps minimize the grit of powdered sugar.
Method Using raw egg whites
Traditional royal icing uses raw egg whites. I find it provides the best texture since fresh whipped egg proteins have the maximum foaming capability, providing a thick, shiny, and smooth texture. I recommend using pasteurized egg whites. The kind sold cartons in the refrigerated section of the grocery store. They are usually treated with heat to destroy harmful salmonella bacteria that could cause foodborne illness.
The recipe includes raw pasteurized egg whites, powdered sugar, a pinch of cream of tartar, and vanilla extract. Whip on medium speed until glossy thick medium-stiff peaks form. This mixture yields the ideal consistency for icing a gingerbread house, but if decorating cookies, you’ll need to dilute it a bit to make it more spreadable.
Switch up the flavors
- Lemon juice for tanginess
- Peppermint, almond, or anise extract
- Spices like cinnamon, nutmeg, ginger, or cardamom
What is Cream of Tartar [ Cake Decorating For Beginners ]
FAQ
Is cream of tartar necessary for royal icing?
What does cream of tartar do for frosting?
What makes royal icing harden?
What makes royal icing thicker?
How do you make royal icing with cream of tartar?
This royal icing with cream of tartar is easy to make and perfect for decorating gingerbread houses. Gather all ingredients. Sift together confectioners’ sugar and cream of tartar in a large bowl. Beat in egg whites with an electric mixer until mixture is thick enough to hold its shape, about 5 minutes. This recipe contains raw egg.
Why is cream of tartar used in royal icing?
Despite being added in literal pinches, cream of tartar is a powerful chemical ingredient that has incredibly important functions. For royal icing specifically, it mainly helps prevent the sugars in the icing from crystalizing. Ultimately, it is a type of stabilizer and preservative in this instance.
How much cream of tartar should I use for icing?
To be on the safe side, we would recommend using between 1/5-1/4 teaspoon of cream of tartar per egg white. This way, you know you will be creating a shelf-stable workable icing. To make royal icing with cream of tartar is shockingly easy.
What is cream of tartar?
Cream of tartar is a powdery white ingredient that is commonly found in the kitchen. While it may not be used often, it is still essential in the recipes it is called for. This ingredient is a type of powdered acid. It has many functions, but the main purpose is often to create a leavening reaction when paired with an alkaline.