This is my favorite recipe:
Royal Icing (That Won’t Dry Rock Hard)
Ingredients
5 tablespoons meringue powder
3/4 teaspoon cream of tartar
3/4 cup warm water
2 pounds powdered sugar
2 tablespoons light corn syrup
1 teaspoon glycerin
12 drops white gel food coloring
1 teaspoon oil-free clear vanilla extract
1/2 teaspoon oil-free clear almond extract
1/4 teaspoon oil-free clear butter flavoring
Directions
Use a whisk to mix together the water, meringue powder, and cream of tartar for about 30 seconds, making sure there are no lumps.
In a separate bowl, sift the powdered sugar.
Add the water mixture to the sugar and mix for one minute.
Add the corn syrup, glycerine, food coloring and flavoring.
Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed.
here are the most scaled down recipes-- they work great
i use the one with egg whites plus there's the one using meringue pwder
and a video
http://www.joyofbaking.com/RoyalIcing.html
would be real difficult to make by hand ;)
I was taught to make it by hand, I was also taught to make flowerpaste by hand too. ( however I make it with an electric hand mixer now. )
For my royal , I use One egg white , a generous pinch of meringue powder , a small pinch of cream of tartar , and well sifted icing mixture ( it is very humid where I live so I don't bother with pure icing sugar as it goes rock hard and is too much work to sift it.
I add the meringue powder and cream of tartar to the eggwhite , then beat with the mixer I add the sifted sugar spoonful by spoonful until I have the consistency I require, It is always better to make it up a bit thicker and thin it down with a few drops of boiled water than not make it thick enough to begin with.
I was taught to make it by hand, I was also taught to make flowerpaste by hand too. ( however I make it with an electric hand mixer now. )
For my royal , I use One egg white , a generous pinch of meringue powder , a small pinch of cream of tartar , and well sifted icing mixture ( it is very humid where I live so I don't bother with pure icing sugar as it goes rock hard and is too much work to sift it.
I add the meringue powder and cream of tartar to the eggwhite , then beat with the mixer I add the sifted sugar spoonful by spoonful until I have the consistency I require, It is always better to make it up a bit thicker and thin it down with a few drops of boiled water than not make it thick enough to begin with.
ouch that would kill me to make it by hand--i couldn't beat it that long
i have been teaching myself to be more ambidextrous--it's a very odd feeling--has taken a long time
but yesterday in fact i needed to do 200 'beats' to a choco cake batter and i did half by each hand
the leftie ones are not as circular as the right hand ones ;) but the cake batter got made
good for you--how long did it take you when you did it by hand?
Probably about 5-10 mins , I am ambidextrous though so I just swap back and forward. However I do use an electric mixer now. The secret to making it by hand is to use the smallest eggwhite you can.
Oh and if you want it to crust but not be rock hard you just add a drop or two of glycerine , just before you use it.
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