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When it comes to things like icing, dusting a cake or cookies, powdered sugar is a must and Nicole Keshishian Modic has just the hack to keep your confections on track when you fall into short supply.
Royal Icing. 4 c. (1 lb.) powdered sugar, sifted. 3. pasteurized egg whites. 1 tsp. lemon juice. Gel food coloring (optional) Directions. For the cookies: In the bowl of a stand mixer fitted with ...
Ah, royal icing: It’s the secret to the most gorgeous cookies you’ve ever seen—ones that can cost upwards of $14 a pop, depending on how large and detailed they are—and it can also be the ...
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks.
A sugar glaze made without egg whites and consisting of powdered sugar, water, corn syrup and flavoring (such as almond) is another popular choice for decorating cookies. To decorate a cookie with glaze, an outline is piped just inside the edge of the cookie.
Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
More complex icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), by whipping butter into meringue (as in Italian or Swiss meringue buttercream), and by adding other ingredients such as glycerin (as in fondant) or dairy (as in ermine or cream ...