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All Reviews for Dani Fiori’s Royal Icing
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 5 cups
Ingredients
Ingredient Checklist
1/2 cup meringue powder
2 pounds confectioners’ sugar
2 teaspoons freshly squeezed lemon juice
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 5 cups
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 5 cups
Recipe Summary
Yield: Makes about 5 cups
Yield: Makes about 5 cups
Makes about 5 cups
Ingredients
Ingredients
- 1/2 cup meringue powder
- 2 pounds confectioners’ sugar
- 2 teaspoons freshly squeezed lemon juice
Directions
Using a hand mixer with the whisk attachment, mix together meringue powder with 1 cup water until soft peaks form, about 1 minute. Using the beater attachments, add sugar and lemon juice; continue mixing until well combined, scraping down the sides of the bowl as necessary.
Reviews (7)
Add Rating & Review
44 Ratings
5 star values:
7
4 star values:
5
3 star values:
15
2 star values:
13
1 star values:
4
Reviews (7)
Add Rating & Review
44 Ratings
5 star values:
7
4 star values:
5
3 star values:
15
2 star values:
13
1 star values:
4
Add Rating & Review
44 Ratings
5 star values:
7
4 star values:
5
3 star values:
15
2 star values:
13
1 star values:
4
44 Ratings
5 star values:
7
4 star values:
5
3 star values:
15
2 star values:
13
1 star values:
4
44 Ratings
5 star values:
7
4 star values:
5
3 star values:
15
2 star values:
13
1 star values:
4
- 5 star values:
- 7
- 4 star values:
- 5
- 3 star values:
- 15
- 2 star values:
- 13
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
02/26/2011
I noticed Dani is now selling her icing. What is the shelf life? Can I keep in days, weeks, maybe even months?
Martha Stewart Member
Rating: Unrated
02/14/2011
I used all 2lbs. of sugar. I used 4 oz. Wilton squeeze bottles from Michael's - It took me three really drippy cookies...to get the hang of it...but they turned out fantastic.
I used the Ideal Sugar Cookies from Martha Stewart Recipes.
Martha Stewart Member
Rating: Unrated
02/12/2011
I didn't have any problems putting the 2#'s in of sugar. Did you buy a bag of domino's powder sugar?? That's what I used, if you measure out 8 cups of powdered sugar that will work too. I've made this recipe 2x and didn't have any problems.
Martha Stewart Member
Rating: Unrated
02/10/2011
Did anybody have trouble incorporating all 2 pounds of sugar? After 1 pound, the icing was already stiffer than she had on the show...I stopped at that point but now after 2 days my cookies STILL aren't dry..I want to cry!!
Martha Stewart Member
Rating: Unrated
02/05/2011
Yes, refrigerate leftover icing. And she uses paste food color (it won't water down icing like the liquid colors you get at the grocery store). Paste food color is available at baking supply stores, Michaels, and Sugarcraft.com to name a few. (I do cake decorating...) Add it after you've mixed up the icing. I make a batch of icing, separate into bowls/containers for each color and then add color and mix well. Have fun!
Martha Stewart Member
Rating: Unrated
02/02/2011
I didn't get how Dani added the coloring of the icing. Can you add just food coloring or a powder coloring of some kind(appropriate for food)?
Martha Stewart Member
Rating: Unrated
02/02/2011
On the show Dani mentioned storing the leftover icing in plastic deli containers. I don't recall her mentioning if it should be refrigerated or how long it could be stored. Does anyone know about this?
Martha Stewart Member
Rating: Unrated
02/26/2011
I noticed Dani is now selling her icing. What is the shelf life? Can I keep in days, weeks, maybe even months?
Rating: Unrated
Rating: Unrated
02/14/2011
I used all 2lbs. of sugar. I used 4 oz. Wilton squeeze bottles from Michael's - It took me three really drippy cookies...to get the hang of it...but they turned out fantastic.
I used the Ideal Sugar Cookies from Martha Stewart Recipes.
Rating: Unrated
02/12/2011
I didn't have any problems putting the 2#'s in of sugar. Did you buy a bag of domino's powder sugar?? That's what I used, if you measure out 8 cups of powdered sugar that will work too. I've made this recipe 2x and didn't have any problems.
Rating: Unrated
02/10/2011
Did anybody have trouble incorporating all 2 pounds of sugar? After 1 pound, the icing was already stiffer than she had on the show...I stopped at that point but now after 2 days my cookies STILL aren't dry..I want to cry!!
Rating: Unrated
02/05/2011
Yes, refrigerate leftover icing. And she uses paste food color (it won't water down icing like the liquid colors you get at the grocery store). Paste food color is available at baking supply stores, Michaels, and Sugarcraft.com to name a few. (I do cake decorating...) Add it after you've mixed up the icing. I make a batch of icing, separate into bowls/containers for each color and then add color and mix well. Have fun!
Rating: Unrated
02/02/2011
I didn't get how Dani added the coloring of the icing. Can you add just food coloring or a powder coloring of some kind(appropriate for food)?
On the show Dani mentioned storing the leftover icing in plastic deli containers. I don't recall her mentioning if it should be refrigerated or how long it could be stored. Does anyone know about this?
All Reviews for Dani Fiori’s Royal Icing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dani Fiori’s Royal Icing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
