How to make royal icing.

In this blog, I'm going to tell you how to make royal icing 9 steps. The things you will need are three cups of confectioner's sugar, two egg whites, and one teaspoon of lemon juice. First, sift the powdered sugar into a bowl(sifting is not necessary but it will keep your icing from getting lumpy). Next, separate the egg yolk and white into two separate bowls. Then, combine the lemon juice with the egg whites and mix with a wire whisk for 20 seconds. Next in a stand mixer, combine the lemon juice and egg white mixture with the sugar, adding the sugar a little at a time. Start with 1 1/2 cups or 2 cups of sugar, and gradually add the rest while the mixer is on its medium setting. Mix until shiny and opaque, about 5 minutes. Now for the icing to be used as piping, mix the royal icing until soft peaks begin forming. Soft peaks are contoured without being firm; when you dip your whisk into the icing and turn it upside down, the peaks move back in on themselves. To make your own icing tube, simply put the icing in a Ziploc bag and snip off one of the bottom corners. Start by cutting off very little of the corner to keep your icing lines thinner and more manageable. You can always snip more away as you go. Then, Continue mixing and adding sugar, 2 teaspoons at a time, for firmer peaks. If you want firm peaks for your icing, continue adding sugar a little at a time while the mixer is still beating. The additional sugar will create a stiffer icing. Now Adjust as necessary with sugar, water, or egg whites. You probably have a good idea of how you want your icing to turn out. However, sometimes, things don't happen according to plan. If you need to change the consistency of your icing — it's too stiff, for example — don't fret. Here's how you adjust the consistency of your icing: If your icing is too runny, add more sugar. A bit at a time works best. If your icing is too stiff, add more egg white. Again, a little goes a long way. If you want to runny icing, add water, a couple drops at a time, to the icing. Whisk the icing and wait for the peaks to break up. Since this process causes air-bubbles to form, rest runny icing for up to 30 minutes before using to allow time for the air bubbles to dissipate. Finally, Use royal icing immediately or transfer to an airtight container. Royal icing hardens very quickly if not properly stored. Give me feedback if you liked this post.