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Lemon Royal Icing

When I started baking, the cut-it-out sugar cookie dough was and still is my favorite basic recipe. It pairs well with most Royal Icing; the Lemon Royal Icing gives it a pleasant, flavorful taste. Not knowing back then, 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 come out with the same consistent, smooth texture and taste.Well, I found it with a little trial and some errors.

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

Suggestion:

If you are going to color your frosting, wait until your batch of icing is complete. I recommend taking a 1/4 cup of your original batch and setting it aside. That way, you will have some wiggle room just in case your icing color becomes too dark or too thin in consistency. The 1/4 is enough to have your back for any ops! Then adjust as needed. For the best color results, gel food coloring is the one to use. I like American colors which can be found. I especially like their Bright White Soft Color, which will brighten your white icings, making them pop in color and improving your pastels using a small amount in addition to the color. Remember, a little goes a long way.

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 Royal icing should not be foamy or have cake-like bubbles at the end.

Tips:

Keep the original batch thicker. You can always use lemon juice or a mist bottle to thin it out for your biting bag or color project in smaller batches. Sifting hack– Cut the top off your powder sugar bag just enough for the bag to open fully. Then take your 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 having to dirty another bowl. To thin the mixture out to different consistency, 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. Make sure you 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 make sure 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

Suggestions:

I usually make a double batch and keep smaller amounts in the refrigerator in sealed containers. It will last for two weeks easily. I place the other batch uncolored in quart-size or smaller freezer zip bags. Making sure to press all air out by freezing allows me to defrost a small pouch for a project.

Freezing Lemon Royal Icing three main things to remember:

Keep the original batch thick. You can always thin it out later. Also, the freezing process will make the icing thinner naturally, so expect that. Do not color, then freeze. I know there is conflicting information on this one. Some say the color intensifies over time. I agree when it is a couple of days in the refrigerator. 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. I hope you enjoy this icing recipe as much as I have made it over the years.

Please keep in touch. let me know how your Lemon Royal Icing turned out and what you put it on. Cookies,scones,make your own cake decorations, endless possibilities?…
Please send me a pic to my IG shellythefoodscholalr or contact me shelly@thefoodscholar I always enjoy hearing from all of you! May you keep exploring your Meraki!

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