Friday, January 28, 2011

royal bunny icing

makes 2 cups

lbs = pound
oz = ounces
t= teaspoon
1 egg white = 1 oz


1 lbs icing sugar
1/4 t cream of tartar
3 oz egg whites
pinch of salt
flavour and colour


in the bowl of the Kitchen Aid, sift the icing sugar and cream of tartar. In another bowl, whisk the egg whites until frothy. pour the egg whites over the icing sugar, and with the whisk of the kitchen aid in your hand, whisk the egg whites and icing sugar together until they come together a little bit. Set up the bowl and whisk on the mixer, mix on low speed until it comes together, then on high speed for 2 minutes, or until the icing is thick and pale white.

separate the icing into 2 containers, and put a piece of plastic wrap over the container, touching the icing directly, so it doesn't form a crust as it starts drying. Mix colour into each icing. start with a tiny drop, stir with a little spoon, and see the results. for the colour, add a small amount at a time, don't add a lot or you'll get intense colour, which can only be corrected by adding a ton more white icing. A little goes a long way should be your rule of thumb.

flavour: definitely add vanilla if you have it. other flavours can be any kind of citrus oil, add a 1/2 t, or orange blossom water, add 1 1/2 t, or any type of flavour you've got lying around. I am a big fan of rose, bergamot and lavender. think about who is going to eat your cookies before adding anything too crazy though..

bunny bling bling tip: royale bunny icing is so hard and sweet when it dries! make sure you thin out the icing with a drop or two of water, until it reaches the correct, runny consistency. once you dip the cookies in the icing, the icing should be thin enough to run off, but thick enough that you can't see through it. make sure that the consistency is correct before trying to work with the bunny icing!

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