Royal Icing Recipe Tutorial in Spanish

SHOP AT: www.thecookiecountess.com This is Hillary's all-time favorite royal icing recipe! Get perfect, stiff royal icing every time.
Happy Baking!
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Use a stand mixer with the whisk attachment to start.
Add to your mixing bowl:
1/3 cup Meringue Powder
1/2 cup of warm water (start with a tiny bit more if you will not be adding the lemon juice from next step)
Whisk until doubled in size, 1 - 2 minutes. Do not over mix.
Add to your whisked mixture:
1/4 - 1 tsp butter flavoring. You may question if this step is worth it - but it is!
1 tsp vanilla
OPTIONAL 2 tbsp fresh lemon juice This is optional, but the lemon really cuts the sweetness of the icing nicely.
Mix until just incorporated.
Mix in 1lb of confectioners' sugar
Mix until just incorporated.
Mix in 1 tbsp light corn syrup
Mix until just incorporated.
Mix in 1lb of confectioners' sugar
Mix until fully incorporated.
Continue to mix for about 3 minutes on high - your icing will start to turn white and have a fluffy look. But do NOT overmix. Overmixing can cause the icing to collapse. This will yield a VERY stiff icing. If you feel it is too stiff even to start with, add small amounts of water.
It is best to start with very stiff icing for a few reasons:
If you are going to store it at all before using, the less water, the less it separates. When you color your icing this adds liquid, so you may regret adding too much water to start with.
To color your icing: Add your gel color and then add droplets (yes, droplets!) of water to bring it to the consistency you want.
0:00 How to make royal icing for sugar cookies
0:10 Adding meringue powder
0:42 Adding vanilla extract
0:51 Adding butter flavoring and lemon juice
1:09 Adding powdered sugar
1:29 Adding light corn syrup
1:47 Adding the rest of the powdered sugar
1:57 What color should my royal icing be?
2:15 What our finished royal icing recipe looks like

[@lauravioletagamezaguilar1401]

Muchas gracias por hacerlo en español 😊