The Holiday Season
We are dreaming of a sensational holiday...
Royal Icing
Use this simple recipe and enjoy perfect icing for decorating all your cookies, gingerbread houses or to create edible decorative effects on a variety of sweet foods. If you are concerned about raw egg whites, meringue powder or ready-to-use, pasteurized, refrigerated egg whites can be used with similar results.
Ingredients:
1/2 lb (225 g) icing sugar
1 egg white
1 teaspoon lemon juice
1/4 teaspoon cream of tartar
Directions:
1. Put the sugar and cream of tartar into a basin and add egg white. Stir with a wooden spoon to make creamy consistency.
2. Add lemon juice and stir well. Stir well but avoid beating which causes air bubbles.
3. If colored icing is required, add food coloring. Save some icing before coloring (for white decorating).
4. If icing has to heavy consistency add 1-2 Tbsp. hot water and stir well.
NOTE: If cookies are to be eaten, do not use raw egg whites. To avoid egg whites you can use meringue powder and follow package directions for Royal Icing. Meringue powder and gold dragees are available from baking distributors.
TIPS: If you don't have meringue powder or pasteurized egg whites, 3 tablespoons of almost boiling water can be used instead with similar results.
RomWell Holiday Season
Make your celebrations, simple, delicious and memorable...Holiday Tips
Most of the cakes with cream can be baked, filled and decorated a week before. They will even taste much better than the ones you are baking last day.
Cookies and small cakes can be prepared and decorated four or five days before.
Balance the number of dishes that are made ahead and those with last minute preparation and don't forget to have vegetarian and gluten free options available.