{"id":330,"date":"2010-12-28T23:02:25","date_gmt":"2010-12-28T23:02:25","guid":{"rendered":"http:\/\/ladyharleyrecipes.com\/?p=330"},"modified":"2010-12-28T23:02:25","modified_gmt":"2010-12-28T23:02:25","slug":"royal-icing","status":"publish","type":"post","link":"https:\/\/donaldroyerdesign.com\/francais\/royal-icing\/","title":{"rendered":"Royal Icing"},"content":{"rendered":"

For Iced and Decorated Sugar Cookies<\/strong><\/span><\/p>\n

METHOD:<\/strong><\/span><\/p>\n

Using an electric mixer set on low speed, beat the confectioner’s sugar, egg whites and 4 tablespoons of warm water in a large bowl until blended.\u00a0 Increase the speed to medium and beat until the icing is thick and glossy, 3 to 4 minutes.\u00a0 If the icing appears very thick, add a few drops of water.\u00a0 If the icing appears too thin, add a little more confectioner’s sugar.<\/span><\/p>\n

Spoon the icing into small bowls and tint with food coloring to the desired shades, stirring completely.\u00a0 Store icings in small, airtight plastic containers at room temperature for up to 3 days; stir well before using.<\/span><\/p>\n

FOR PIPING:<\/strong><\/span> Spoon the icing, which should be fairly thick for this purpose, into a squeeze bottle ( see tip below )<\/span> or a pastry bag fitted with a small rounded decorating tip.\u00a0 Carefully pipe the icing around the edge of the cookie or in any decorative design.\u00a0 Allow piping to set before filling in the outline or using another color.<\/span><\/p>\n

FOR PAINTING :\u00a0 <\/strong><\/span>Thin the icing with a few drops of water to make icing paint for filling in outlined shapes.\u00a0 Using a small paintbrush, spread the icing on the cookie, going all the to the piped outline.\u00a0 Before the icing sets, apply decorations as desired.\u00a0 Let the icing set completely before storing the cookies.<\/span><\/span><\/p>\n

STORE iced and decorated cookies layered between wax paper in an airtight container for up to 2 weeks<\/strong>.<\/span><\/span><\/p>\n

TIP<\/span><\/span><\/h1>\n

Using a plastic squeeze bottle is easy.<\/strong><\/span><\/span><\/p>\n

Spoon the icing into the bottle, screw on the top, and turn the bottle upside down.\u00a0 Holding your finger over the hole, shake the icing down into the nozzle.\u00a0 Squeeze the bottle, applying steady pressure, to pipe icing onto the cookies.\u00a0 If the icing hardly budges, thin it with a few drops of milk or water.\u00a0 Store the bottle upside down in a coffee mug or other sturdy container while you’re using it and up to a few days.\u00a0 If the hole becomes clogged, insert a toothpick to clean it out.<\/span><\/span><\/p>\n

FOR THE ICING:
\n2 1\/4 cups ( about 9 ounces ) confectioner’s sugar
\n1 tablespoon plus 1 teaspoon dried eggwhites
\n{ meringue powder } such as Just Whites
\n4 to 5 tablespoons warm water, food coloring liquids,
\ngels or pastes<\/p>\n

FOR THE DECORATIONS:
\ncolored sugar crystals
\ncoarse sugars
\nnonpareils
\nmini candies
\nchocolate and rainbow sprinkles
\nsweetened shredded coconut<\/p>\n","protected":false},"excerpt":{"rendered":"

For Iced and Decorated Sugar Cookies METHOD: Using an electric mixer set on low speed, beat the confectioner’s sugar, egg whites and 4 tablespoons of warm water in a large bowl until blended.\u00a0 Increase the speed to medium and beat until the icing is thick and glossy, 3 to 4 minutes.\u00a0 If the icing appears very thick, add a few drops of water.\u00a0 If the icing appears too thin, add a little more confectioner’s sugar. Spoon the icing into small bowls and tint with food coloring to the desired shades, stirring completely.\u00a0 Store icings in small, airtight plastic containers at room temperature for up to 3 days; stir well before using. FOR PIPING: Spoon the icing, which should be fairly thick for this purpose, into a squeeze bottle ( see tip below ) or a pastry bag fitted with a small rounded decorating tip.\u00a0 Carefully pipe the icing around the edge of the cookie or in any decorative design.\u00a0 Allow piping to set before filling in the outline or using another color. FOR PAINTING :\u00a0 Thin the icing with a few drops of water to make icing paint for filling in outlined shapes.\u00a0 Using a small paintbrush, spread the icing on the cookie, going all the to the piped outline.\u00a0 Before the icing sets, apply decorations as desired.\u00a0 Let the icing set completely before storing the cookies. STORE iced and decorated cookies layered between wax paper in an airtight container for up to 2 weeks. TIP Using a plastic squeeze bottle is easy. Spoon the icing into the bottle, screw on the top, and turn the bottle upside down.\u00a0 Holding your finger over the hole, shake the icing down into the nozzle.\u00a0 Squeeze the bottle, applying steady pressure, to pipe icing onto the cookies.\u00a0 If the icing hardly budges, thin it with a few drops of milk or water.\u00a0 Store the bottle upside down in a coffee mug or other sturdy container while you’re using it and up to a few days.\u00a0 If the hole becomes clogged, insert a toothpick to clean it out. FOR THE ICING: 2 1\/4 cups ( about 9 ounces ) confectioner’s sugar 1 tablespoon plus 1 teaspoon dried eggwhites { meringue powder } such as Just Whites 4 to 5 tablespoons warm water, food coloring liquids, gels or pastes FOR THE DECORATIONS: colored sugar crystals coarse sugars nonpareils mini candies chocolate and rainbow sprinkles sweetened shredded coconut<\/p>\n","protected":false},"author":1,"featured_media":958,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70,43],"tags":[49,44],"class_list":["post-330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-desserts","tag-baking","tag-desserts"],"_links":{"self":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/comments?post=330"}],"version-history":[{"count":0,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/330\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media\/958"}],"wp:attachment":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media?parent=330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/categories?post=330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/tags?post=330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}