In the standard version royal icing you will need:
These proportions apply to a recipe that is over 100 years old, but it still turns out perfect and delicious. Remember, however, that this is a large amount, so if we do not need so much royal icing, we can reduce the proportions and add 150 g of sugar and 2 egg whites. If you want to prepare this icing faster, it is best to use powdered sugar instead of regular sugar. You can also add a few drops of lemon juice.
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Separate the whites from the yolks. Place the egg whites in a glass bowl. Make sure it doesn’t have any greasy stains. Start beating them at low power with the mixer, then switch to medium speed. After about 30 seconds, the egg whites should become foamy, but they should not be stiff. Pour all the sugar into the bowl with the egg whites and beat them for about 20 minutes. until the sugar dissolves completely. After this time, you can add a few drops of lemon (or orange) juice and mix everything with a whisk or a spoon with a wooden ball.
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You can use the prepared royal icing immediately icing poppy seed cake or gingerbread. If you want colorful frosting, just add it food coloring and mix thoroughly again. You can decorate cookies or gingerbread with royal icing Place in an oven preheated to a maximum of 80 degrees Celsius for a few minutes. In this way, a meringue-like layer will be created on their surface. Do not keep them in the oven for too long or at too high a temperature, as the icing will not be snow-white.
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