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Stiff Royal Icing
Dessert European

Stiff Royal Icing

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat both amounts of meringue powder, 1 cup warm water, cream of tartar, then confectioners' sugar in a large bowl using an electric mixer on low.
  2. 2 Scrape down sides of bowl and increase mixer speed to medium; beat until fluffy and shiny, 6 to 8 minutes.
  3. 3 If frosting is too stiff, beat in 2 tablespoons warm water, or as needed, adding water in small amounts. Keep frosting covered with a damp towel until needed.

By HeatherB

Perfect and Delicious Royal Icing
Dessert American

Perfect and Delicious Royal Icing

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.

By RainbowJewels

Baseball Cookies with Royal Icing
Snack

Baseball Cookies with Royal Icing

3.0

Prep
30 min
Cook
16 min
Total
170 min

Instructions

  1. 1 Stir flour and baking powder together in a bowl.
  2. 2 Beat butter and white sugar together in the bowl of a stand mixer using the paddle attachment until light and fluffy, about 3 minutes. Add egg and vanilla extract; beat 1 minute more. Slowly add flour mixture and blend until dough begins to pull away from the sides of the bowl.
  3. 3 Turn dough onto a piece of parchment paper. Knead dough a few times using your hands and form into 2 discs. Wrap each dough disc in plastic wrap and refrigerate for 2 hours.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat.
  5. 5 Remove 1 disc of dough from the refrigerator. Place dough on a lightly floured work surface; top with a piece of parchment paper. Roll out dough to about 1/3-inch thickness. Cut dough with round cookie cutters and transfer to the prepared baking sheet.
  6. 6 Place baking sheet with cookies on it in the freezer or refrigerator for 3 to 5 minutes.
  7. 7 Bake in the preheated oven until cookies are just barely beginning to turn golden brown, 8 to 10 minutes. Cool cookies on the baking sheet for 1 minute; transfer to a wire rack to cool completely. Repeat with second disc of dough.
  8. 8 Wipe down all equipment for making the icing with vinegar, including spatulas, measuring cups, and bowls.
  9. 9 Combine confectioners' sugar and meringue powder in the bowl of a stand mixer using the paddle attachment.
  10. 10 Mix water, corn syrup, and clear vanilla extract together in a separate bowl. Pour water mixture into sugar mixture and beat on medium speed until stiff peaks form in the icing, 4 to 5 minutes.
  11. 11 Decorate cooled cookies with icing.

By PasadenaDaisy

Christmas Tree Cookie Stack
Dessert

Christmas Tree Cookie Stack

Prep
40 min
Cook
6 min
Total
136 min

Instructions

  1. 1 Combine sugar and butter in a large bowl. Cream using an electric mixer until smooth. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Stir into the butter mixture and mix to combine. Shape dough into a ball, cover, and refrigerate at least 1 hour to overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 2 cookie sheets with parchment paper.
  3. 3 Roll dough out on a lightly floured surface 1/4- to 1/2-inch thick. Cut out different-sized stars with cookie cutters; the height of the Christmas tree will depend on the number of cookies you stack, but you need at least 7 or 8 stars. Place cookies 1 inch apart on the prepared baking sheets.
  4. 4 Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Transfer cookies carefully onto wire racks and cool completely, about 30 minutes.
  5. 5 Combine confectioners' sugar, meringue powder, and water in a bowl and beat at low speed using an electric blender until peaks form, 7 to 10 minutes. Pour icing into a piping bag with a star-shaped tip.
  6. 6 Place the largest star onto a plate and pipe a little bit of royal icing into the middle. Add the second-largest star on top, turning the star slightly so the points are offset from the previous star cookie. Repeat adding smaller-sized star cookies and attaching them with royal icing. Decorate the cookie Christmas tree with royal icing, silver balls, and other holiday decor. Roll out yellow fondant and cut out a small star to place on top of the cookie tree and secure with royal icing. Decorate remaining cookies to your liking.
  7. 7 Dust the finished tree with confectioners' sugar.

By Loló

St. Louis Christmas Stollen
American

St. Louis Christmas Stollen

5.0

Prep
90 min
Cook
25 min
Total
965 min

Instructions

  1. 1 Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight.
  2. 2 Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes.
  3. 3 Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
  4. 4 Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours.
  5. 5 Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes.
  6. 6 Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl.
  7. 7 Roll marzipan on a floured silicone pad into three 9x11-inch sheets, using a floured plastic fondant roller.
  8. 8 Roll one portion of dough on a floured surface into a 10x12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan.
  9. 9 Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
  10. 10 Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2x14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes.
  11. 11 Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan.
  12. 12 Preheat the oven to 350 degrees F (175 degrees C).
  13. 13 Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours.
  14. 14 Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners' sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey.
  15. 15 Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.

By allflashgordon