Saturday, December 05, 2009

Royal Icing

Use this classic icing to decorate your holiday cookies - it is wonderful for gingerbread and sugar cookies. This icing is liquid when made, but will harden slightly if left in the open air - ideal for cookies with delicate patterns or those you would like to stack between sheets of parchment to store ahead for a holiday party.

1 cup powdered sugar
1-1/2 teaspoons egg replacer powder
1 tablespoon water or milk of choice
1/2 teaspoon GF extract of choice (such as vanilla, anise, mint), or 1 teaspoon lemon juice
  1. Place powdered sugar and egg replacer powder into mixing bowl; stir to combine.
  2. Add water or milk of choice; stir until smooth.
  3. Stir in extract of choice, or lemon juice; stir to combine well.
  4. Can beat with an electric mixer set on high to fluff icing, if desired.
Extra icing can be stored in an airtight container in the refrigerator up to 5 days; beat with electric mixer to soften prior to use.

Servings: Icing for 24 cookies
Prep time: 5 minutes
Cook time: None

1 comment:

Collective Mind = Solutions