Tuesday, February 18, 2014

Fresh Lemon Royal Icing

Recipe adapted from hanielas.com

2 lb (7-8 cups) powdered sugar, sift the sugar if needed
4 1/2 tbsp meringue powder
1/4 cup  strained fresh lemon juice  (one lemon)
1/4 cup +2 tbsp tap warm water
1 tsp cream of tartar
1 tbsp Vanilla Extract

Sift the powdered sugar if needed, if powdered sugar has big chunks make sure you sift it, otherwise I don't sift.
 Mix  using a whisk meringue powder with fresh lemon juice and warm water, until slightly foamy, add cream of tartar,  mix again and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for about 3-4 minutes, add  vanilla extract, continue mixing for another 5-6 minutes. Scrape the bowl once and beat again.
When icing is done it should be stiff. 
You can now color your icing, using food gel coloring
Store this icing in an airtight container in the fridge, make sure that plastic container is grease free as well.
This icing behaves really well even after several weeks, just keep it in the airtight container and remix the icing when you are ready to use it again.

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