Thermomix Royal Icing

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5 from 1 vote

This Thermomix Royal Icing is easy to make and perfect for icing sugar cookies and gingerbread houses.

Prep Time5

Course: Baking

Cuisine: International

Servings:

Calories: 50kcal

Author: Marianne Rogerson

Ingredients

3 egg whites
450 g icing sugar
food colouring (optional)

Instructions

Insert butterfly into a clean, dry Thermomix bowl.
Add the egg whites and beat for 1 minute / speed 4 / MC off. Scrape down the sides.
Set the timer to 2 minutes / speed 4 and slowly feed the icing sugar through the hole in the lid one spoonful at a time.
The consistency should be good for piping. If it is too thin, add icing sugar 1 tablespoon at a time until you get the right consistency. If it is too thick, add water ½ a tablespoon at a time until you get the right consistency.
Transfer to a piping bag fitted with a piping nozzle (I use the Wilton 4 piping tip) for decorating.

Notes

Substitution: If you prefer not to use raw egg whites, you can substitute with meringue powder. 1 egg white = 2tsp meringue powder + 2 tablespoon water.

Top Tips:

Make sure your bowl is completely clean and dry before starting.

Egg whites whisk best when they are at room temperature (but eggs are easier to separate when cold from the fridge).

Be very careful when you separate the eggs. The slightest speck of egg yolk in the whites will stop them from whisking properly.

Add the icing sugar slowly - one spoonful at a time.

Nutrition