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Published on Mar 27, 2013
PRINT THE RECIPE :http://www.hanielas.com/2011/10/fresh... In this video I show you how I make my Fresh Lemon Royal Icing, using fresh lemon juice. This icing is great for cookie decorating, creating edible decorations, making Christmas gingerbread house and more.
Metric Version 1kg powdered sugar, sift if needed 50grams meringue powder 5grams(1tsp) cream of tartar(optional) 55 ml strained fresh lemon juice 110ml tap warm water 10ml (1tbl) Vanilla Extract
Cup Version 2lb (7-8 cups) powdered sugar, sift the sugar if needed 4 1/2 tbl meringue powder 1/4 cup strained fresh lemon juice (one lemon) 1/4cup +2 tbl tap warm water 1tsp cream of tartar(optional) 1tbl Vanilla Extract
For non lemon icing, use the same measurements, instead of lemon use water. Make sure all your tools are grease free! I wipe my tools with a piece of paper towel and vinegar. Wipe dry with a clean towel. Sift the powdered sugar if needed, if powdered sugar has big chunks make sure you sift it, otherwise I don't sift. Mix using a whisk meringue powder with fresh lemon juice and warm water, until slightly foamy, add cream of tartar, mix again and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for about 3-4minutes, add vanilla extract, continue mixing for another 5-6 minutes. Scrape the bowl once and beat again. When icing is done it should be stiff.