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Add meringue powder and powdered sugar all at once. Start mixing on low, scraping down the bowl as needed, until everything is evenly combined. Increase speed to medium-high and beat for 1 minute. Continue mixing on medium-high in 30 second intervals, stopping to check the consistency after each interval.

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1 teaspoon vanilla extract. ACTIVE TIME: 15minutesminutes. TOTAL TIME: 15minutesminutes. Yield: 2cups. Procedure. Cream the butter and shortening in a stand mixer fitted with the paddle attachment on high until light and fluffy, 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup.

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Place dough on a sheet of parchment paper and work into a ball. Divide the dough in half, roll into a ball and press flat into a thick disc. Wrap each half in parchment paper and refrigerate for 2 hours. Preheat oven to 375ºF. Sprinkle flat work surface with powdered sugar and place on disc of dough on top.

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Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

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Pasteurized egg whites: This recipe calls for pasteurized egg whites which means the eggs are partially sterilized and safe to eat.; Confectioners' sugar: Sifted confectioners' sugar is often called "icing sugar" for a reason — its super fine texture means it's unlikely to clump.; Lemon extract: Lemon extract is technically optional, but it adds a welcome hint of bright flavor.

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Add 2 inches of water to the pot and bring to a bare simmer, not over 190 degrees F. Whisk the eggs, egg whites, sugar, and corn syrup together in your stand mixer's work bowl. Place the bowl in the water, atop the folded towel, and continue whisking until the sugar dissolves and the mixture reaches 160 degrees F — 5 to 7 minutes.

Alton Brown's Royal Icing

Directions. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.

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The secret ingredient to the perfect royal icing. This isn't astrophysics. A good, royal icing needs only three ingredients: confectioners' sugar, warm water, and, all importantly, meringue powder (via Wilton ). All you'll need to do is beat the three together — about four cups of sugar, five tablespoons of warm water, and three tablespoons.

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How to make rolled royal icing. Gelatin - In a small bowl combine the warm water with gelatin. Leave to bloom for 2 minutes then dissolved in the microwave at 50% powder at 30-second intervals. Pro tip - overheating gelatin will become gummy so do not heat for more than a minute.

Alton Brown Alton brown, Celebrity chefs, Iron chef america

For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

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While the butter warms, place a folded kitchen towel in the bottom of a wide pot like a Dutch oven. Add 2 inches of water to the pot and bring to a bare simmer, not over 190°F. Whisk the eggs, egg whites, sugar, and corn syrup together in your stand mixer's work bowl. Place the bowl in the water, atop the folded towel, and continue whisking.

Royal Frosting, Frosting Colors, Sugar Cookie Royal Icing, Icing

Procedure. Sift together the flour, baking powder, and salt in a medium bowl. Set aside. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Start the mixer on low, then gradually increase the speed to medium and continue to beat, scraping down the sides of the bowl as necessary until light and fluffy, 3.

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Cover each with plastic wrap pressed directly against the surface. Working with one bowl at a time, stir in a few drops of gel paste. When your desired color has been achieved, immediately transfer to a disposable pastry bag fitted with a #3 pastry tip, or a parchment cone.

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Royal Icing. Recipe from Alton Brown. 3 ounces pasteurized egg whites* (see note below) 1 teaspoon vanilla extract 4 cups confectioners' sugar (measure it *after* you sift it) In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is.

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Take your cookies to the next level with my foolproof Royal Icing recipe. You only need three ingredients to make this icing and food coloring of your choice.

Royal Icing Alton Brown

Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat.