Featured Cookbook

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1. Royal Icing with Fresh Egg White or with Powdered Egg White

2. Gingerbread People (Reduced Fat)

3. Springerle, Decorating and Storing Springerle

Book Description

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use book.

... (more)

Joy of Cooking: All About Cookies

Authors: Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker

Date: September 2002

ISBN: 0743216806

Publisher: Scribner

Hardcover

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This decorative icing dries hard like plaster and is pure white unless tinted with food coloring. Made with a bit less sugar, it is spreadable (or you can add a little water); otherwise, it is stiff enough to pipe and makes beautiful filigree, lace, tiny dots, and string work. Royal Icing is mostly sugar and not especially delicious. Our advice is to us it only when decoration is more important than taste or in very small quantities. Royal Icing is usually made by beating powdered sugar into raw egg whites. In our version, the egg whites are heated to 160 degrees F as a safeguard against salmonella bacteria.

Makes about 6 tablespoons

• In a microwave-safe bowl, stir together until thoroughly combined:

• 1 large egg white

• 2/3 cup powdered sugar

• Microwave on high until the mixture reaches 160 degrees on an instant read thermometer (it should not exceed 175 degrees), 30 to 60 seconds. If you need to take more than one temperature reading, wash the thermometer thoroughly or dip it into a mug of boiling water before taking additional readings.

• Add and beat on high speed until the icing is cool and holds stiff peaks:

• 2/3 cup powdered sugar

• If the icing is not stiff enough, add more powdered sugar. Color, if desired, with liquid or powdered food coloring (the color will intensify as the icing stands). The icing can be stored in a covered container for up to 3 days. Cover the surface of the icing with a piece of wax paper or parchment paper to prevent drying. The icing can be rebeaten if necessary.

• To pipe, use a small pastry bag fitted with a fine tip, or cut off the corner of a seal able plastic bag or the tip of a parchment paper cone.

• FOR ROYAL ICING USING POWDERED EGG WHITE:

• Beat together until stiff peaks form:

• 1 1/3 cups powdered sugar

• 1 tablespoon powdered egg white

• 2 tablespoons water

• Color if desired with liquid or powdered food coloring Use and store as directed above. Tightly covered, this keeps for up to 2 weeks.

More From This Book:

1. Royal Icing with Fresh Egg White or with Powdered Egg White

2. Gingerbread People (Reduced Fat)

3. Springerle, Decorating and Storing Springerle

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