Royal Icing Recipe for Beginners | Two Ingredients

hey everyone it's Alyssa from Alyssa's Bakeshop and today I'm going to share with you my easy two ingredient raw icing recipe the first ingredient is powdered sugar or confectioners sugar I get this brand at Target I love this brand and then we're also using egg whites and I am using also a kitchen scale today but I will share with you the cut measurements if you're going to be using a kitchen scale make sure that you set it to grams zero it and then add your bowl so we're going to measure 450 grams of powdered sugar or four cups it also is one pound and one of these bags is two pounds so I know that when I buy this bag I can make this recipe twice and I typically do make this recipe twice because this makes enough to cover 24 sugar cookies but if you want to do added details I would suggest doubling the recipe next we're going to separate our egg whites and I'm just going to take two bowls so that I can put the yolks into the other Bowl you can also use liquid egg whites so I go for 3.4 ounces or 3 eggs I always save my egg yolks if I'm not using liquid egg whites so I can make them in other recipes and there we go we have our two ingredients and now we're ready to mix it up add the Whisk attachment to your stand mixer and then pour in your egg whites you want to beat them for about 30 seconds on medium speed until they're frothy or bubbly then we're going to add our powdered sugar one cup at a time I like to do it at one cup at a time because it's easier to incorporate into the egg whites but it also helps to prevent those really big sugar clouds that can come up and make you cough and just get all over the place after I've added my second cup I usually stop the mixer so that I can scrape whatever powdered sugar might be stuck at the bottom of the bowl keep adding one cup at a time until you have added all four cups into the stand mixer you can see how this is still very loose consistency this is more flooding consistency so what we're going to do is we want to mix on high speed for about a good three to four minutes once all of the powdered sugar has been added because this will allow stiff peaks to form and you'll know that you have stiff peaks because when you turn off the mixture and pull up the Whisk you'll see how they just look a lot more fluffy the icing looks very airy and fluffy and it looks a lot whiter and it will be able to do this kind of peak without having to drip all over one thing I do want to mention is that since this is a beginner focused raw icing recipe we're really only focusing on making pipeable icing consistency I'm not going to show you how to make the other consistencies in this video because that will be a separate video but if you have some knowledge you probably know you can add some water to make flood and add more powdered sugar to make stiff now when you're not using this it will crust so you do want to put a damp paper towel right over it back to my point about the consistencies if you have no idea what I'm talking about that's totally okay because this is beginner level this icing you will be able to cover your cookie and put some details on the cookie and we can make a lot of designs using this type of icing consistency and I'm sorry I have said that word so many times but it's the best way to describe real icing I prefer to mix my royal icing with gel based food dye because this is not watery and this is just going to give us some really nice vibrant colors and then another tip that I have for you guys is that because we're using egg whites this royal icing can sit out at room temperature in a Piping Bag for about two days but you really don't want to let it sit out for any more than that and finally my other tip is you can store in the refrigerator for up to about two weeks and then just let it chill a little bit when you take it out to use I'm going to share my baking philosophy with you guys especially if you're subscribed to me or if you see my videos in the future so in order to come up with my recipes I really think about the components so I think about the fact that we have a sugar cookie and then we have the icing on top we want both of them to work together so that's why in my recipe you don't see me add any vanilla extract or salt corn syrup or any other types of extracts because I think about how it's going to all taste together as one so my sugar cookie recipe is very buttery and it has vanilla already in it and I find that when I pair that with this nice and sweet royal icing it really just works together well this sugar cookie recipe and this royal icing recipe has helped me to really excel in my small business that I had when I was still doing it of course just like any other recipe out there if you prefer to add vanilla extract then definitely go ahead and test it out that is my favorite part about baking is just all the different testing you can do so I would recommend to add one teaspoon of vanilla or whatever other extract you'd like and then taste it and decide if you need more from there if you want to add salt to I would recommend only adding a quarter teaspoon because it doesn't really need that much salt thank you guys so much for watching this video and if you like my video consider subscribing or liking thank you so much I will see you guys in the next one

Channel: AlissasBakeshop

Views: 53,098

Keywords: alissasbakeshop, easy royal icing recipe, royal icing cookies, how to make royal icing, Easy Royal Icing Recipe with Egg Whites, royal icing for sugar cookies, how to make royal icing for cookies, simple royal icing recipe, how to store royal icing, royal icing recipe for gingerbread house

Id: 5c4RzflUeBc

Length: 5min 24sec (324 seconds)

Published: Fri Jul 21 2023