Lemon Royal Icing
Lemon Royal Icing
Lemon Royal Icing pairs well with most cut out cookies; the lemon royal icing exudes a pleasant Citrus flavor balancing the sweetness of most cookies. Many people are Hesitant to use lemon versus vanilla but I have found especially when decorating cut out cookies with the use of more than the average frosting the citrus makes for a very balanced Palatable cookie overall.Unknowingly, when I started baking, I made all my Royal Icing with meringue powder. After a long season of making cookies, the cost of meringue powder started to add up. I looked for a less expensive way to produce the same smooth texture, consistently with a tasty flavor. Check out my money saving way to make silky luscious Lemon Royal Icing that wont disappoint.
Equipment
- hand mixer or whisk
Ingredients
- 1/3 cup liquid egg whites*
- 16oz container will make 6-8 entire batches of icing
- 4 1/2 cups of sifted 10x sugar powdered sugar
- 1/2 tsp cream of tartar
- 1 Tab fresh lemon juice
- 1/2 tsp either almond extract or pure vanilla your choice
Instructions
- Wipe your mixing bowl with a clean paper towel dampened with white vinegar and your paddle and whisk attachment. The vinegar will remove any oil residue on your equipment so that the egg whites will give you a glossy royal icing. Pre-sift your 10x powdered sugar (this will make a big difference in icing) Add your liquid egg whites and cream of tartar on low speed. Gradually 1/2 cup at a time of the powdered sugar that has been pre-sifted, alternating your lemon juice and flavorings on low speed for about 7-10 minutes. It should be thick and glossy. Mix at a lower speed. Your goal is not to put a lot of air bubbles in the icing. It should be glossy, smooth, and thick.
- The original batch will be thicker. You can adjust the thickness for your desired decorations and techniques. I suggest, at this step, to remove a portion of the original batch and place it in a separate container. This wil ensure you have a source to draw from fir your icing becomes too thin while mixing colors. Grabbing as little as a ⅛ cup of the original thick base to adjust consistency makes for a stress-free solution for multiple techniques and cookie decorating.
Notes
Sifting hack– Cut the top off your powder sugar bag just enough for the bag to open fully. Then, take a clean, dry whisk holding the bag securely (no snow storms place the whisk in the bag, and whisk it up! You will see all the clumps and bumps disappearing without dirtying another bowl.
To thin the Lemon Royal Icing mixture out to different consistencys, a 4oz spray bottle filled with filtered water or fresh lemon juice and a dash of filtered water, depending on your flavor profile. Add 3-4 sprays at a time and stir well! You will be amazed at how fast the icing will thin. If your icing gets too thin, No Worries! Grab 1/4 of thick base icing and add a small amount to your thinned color to adjust your consistency.
Store it in an airtight container covered tightly with plastic wrap to prevent crusting on top. Gritty royal icing is not good! Lemon Royal Icing can sit on the countertop for two days to ensure it is not in direct sunlight. If you live in a hotter climate, over 74 degrees or 23.3 Celsius, put it in the refrigerator to be on the safe side.
Freezing Lemon Royal Icing three main things to remember:
Keep the original batch thick. You can always thin it out later. Additionally, the freezing process will make the icing thinner naturally, so expect that.
Do not color icing, then freeze. I know there is conflicting information on this one. Some say the color intensifies over time. I agree when pre-colored Lemon Royal Icing is in the refrigerator for a couple of days the color dose intensify. The freezer, in my view, adds more moisture, thus diluting the colors.
Lastly, defrost the Lemon Royal Icing overnight in the refrigerator for best results.
If wrapped properly, the icing will keep in the freezer for 3 -4 months.