By Monkeygirl1628 on July 27, 2002
Photo by Acadia*
Photo by Acadia*
"It will make your cakes 100 percent prettier and taister. I got this recipe from a baking book called "Creative Cake Decorating." Hope you enjoy it as much as I do ;)"
Serving Size: 1 (559 g)
Servings Per Recipe: 1
"I made this icing to go with my new Roll-out Cookie recipe. The icing was very white, easy to pipe from the bag, and turned out beautifully. My cookies look good enough to eat now! I'm adding this good basic recipe to my cookbook."
"This was my first time making Royal Icing, and this was an easy recipe to follow. I substituted lemon extract for the vanilla, and couldn't taste any lemon. So I would suspect that much more lemon or vanilla would be needed to actually get any sense of additional flavor. The icing dried harder than I would have liked, but that may just be a feature of Royal Icing. But overall this icing was a nice addition to the cookies I made."
"Perfect! It worked perfect and it tasted wonderful!"
"Worked perfectly. I used a bit less sugar as I didn't want it too stiff."
"Easiest Royal icing recipe i've ever had the pleasure of making and using!"
"I reduced this recipe by 1/3 and used to make decorations for that read 2010 - I probably should have made it a bit thicker but we will see when they set up how they work. I did have this on some chocolate cake and it tasted great."
"Royal Icing and I have a rather precarious relationship. I think that the addition of the cream of tartar makes it. Smooth, light and so easy to pipe, even with the finest tips. Thank you!"
"worked perfectly for my gingerbread christmas trees! thanks so much!"
"This made great "edible" icing for my gingerbread house boat. It worked as mortar as well as tasting great, and I would use the recipe again. I made three batches of it in white, light blue and medium blue. Thanks for posting Monkeygirl1628!"
"Makes wonderful icing. I used it for making gingerbread houses and it held them wonderfully! It also smells really good because of the vanilla."
"This resulted in perfect royal icing. It piped nicely, neither too thick or too thin. I do recommend using paste food coloring with royal icing and always sifting the powdered sugar. I used it on Recipe #265824. Thank you for sharing the recipe!"
"I used this to frost a butter pecan cake with. It was plenty to frost a 2 layer 8inch cake, which was wonderful. It was soooo simple and easy, but I thought I had done something wrong, it took a long time to thicken and peak. But the end result looked fabulous ! I was looking for a recipe that didn't need crisco as I was out, and this fit the bill perfectly ! Reminds me of mering on a pie ! Thanx soooo much !"