Royal Icing Buttercream

If you’re looking for a non-crusting buttercream recipe that is perfect for cakes and pastries, then look no further than Reva’s Royal Icing Buttercream. This unique recipe uses royal icing as its base and is perfect for those who are hesitant to use liquid pasteurized egg whites in their mock meringue buttercream.

To make Reva’s Royal Icing Buttercream, you will need the following ingredients:

  • 5 Tbs meringue powder
  • 2lbs powder sugar/confectioners sugar
  • 3/4 to 1 cup of water (3/4 for humid areas/1 cup for dry areas)
  • 2 TBS vanilla (use clear vanilla if you want a lighter buttercream color)
  • 4 lbs of butter (room temp, make 4oz of it salted butter or add salt to your taste preferences)

To begin, create your royal icing by mixing together the meringue powder, confectioners sugar, and water in a mixing bowl. Beat the mixture until it becomes light and fluffy. Add in your vanilla and continue to mix until well combined.

Next, add in your room temperature butter, making sure that 4 oz of it is salted butter (or add salt to your taste preferences). Beat the mixture until it becomes smooth and silky.

Once your royal icing buttercream is ready, you can use it to decorate cakes or pastries as desired. The buttercream is non-crusting, meaning that it will not form a hard crust on the surface of your baked goods, making it perfect for those who prefer a softer texture.

Overall, Reva’s Royal Icing Buttercream is a unique and delicious alternative to traditional buttercream recipes. It’s easy to make, and the addition of royal icing gives it a light and fluffy texture that is perfect for decorating cakes and pastries. Give it a try and see for yourself just how delicious this buttercream can be!

EB Cookies aka Lemon Tartlet Cookies

Looking for the perfect ingredient to make your Easter bakes extra special? Look no further than Eggland’s Best eggs! πŸ₯šπŸ£
Not only are Eggland’s Best eggs packed with high-quality protein and essential vitamins and minerals (compared to ordinary eggs), but they’re also produced by hens that are fed a wholesome, all-vegetarian diet with no added hormones, antibiotics, or steroids. πŸŒΏπŸ“
Plus, Eggland’s Best eggs are subjected to rigorous quality standards that ensure each egg is fresher, tastier, and more nutritious than ordinary eggs. πŸ₯šπŸŒŸ
So whether you’re whipping up a batch of fluffy Easter pancakes or a decadent Easter cake, make sure you’re using the best eggs around with Eggland’s Best. Trust us, your taste buds will thank you!

To make your own EB Cookie Eggs follow the details belowπŸ’•
Short Dough Cookies
8 oz unsalted butter, at room temperature
1/2 cup granulated sugar
1 whole egg
12 oz all-purpose flour
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg to the mixture and beat until fully combined, scraping down the sides of the bowl as needed.
Gradually add the flour to the mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough dough.
Once the dough has come together, divide it into two equal portions and shape each portion into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes, or until firm.
When ready to use, remove the dough from the refrigerator and allow it to come to room temperature for about 10-15 minutes. This will make it easier to roll out.
On a lightly floured surface, roll out the dough to your desired thickness. Use a cookie cutter or knife to cut out shapes as desired.
Transfer the cut dough to a baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie.
Preheat your oven to 350Β°F (180Β°C). Bake the cookies for 10-12 minutes, or until lightly golden brown around the edges.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious short dough cookies!

Lemon Curd:
4 egg yolks
2 eggs
1/2 cup granulated sugar
1/2 cup freshly squeezed lemon juice
Zest of 1 lemon
4 tablespoons unsalted butter, cut into small pieces
Fill a medium-sized saucepan with 1-2 inches of water and place it on the stove over medium heat. Bring the water to a simmer.
In a medium-sized heatproof bowl, whisk together the egg yolks, whole eggs, and sugar until well combined.
Add the lemon juice and zest to the egg mixture and whisk until fully incorporated.
Place the bowl over the simmering water, making sure that the bottom of the bowl is not touching the water. This is called a double boiler or Bain Marie.
Using a whisk or a spatula, stir the mixture constantly until it thickens, about 8-10 minutes. The curd should be thick enough to coat the back of a spoon.
Remove the bowl from the heat and add the butter, stirring until it is fully melted and incorporated.
Strain the curd through a fine-mesh sieve to remove any lumps or zest.
Transfer the curd to a clean jar or container and allow it to cool to room temperature before covering and storing it in the refrigerator.
Your delicious lemon curd is now ready to be used as a filling for cakes, tarts, or enjoyed on its own. Enjoy! Keep any remaining lemon curd in the fridge for up to 2 weeks

Royal Icing Glaze:
2 large egg whites
4 cups sifted powdered sugar
Juice of 1 lemon
In a large mixing bowl, whisk together the egg whites and powdered sugar until smooth and glossy.
Add the lemon juice to the mixture and stir until fully combined.
Place the bowl in the microwave and heat on high for 20 seconds.
Remove the bowl from the microwave and stir the icing. This will help distribute the heat and ensure that the icing is heated evenly.
Place the bowl back in the microwave and heat on high for an additional 30 seconds.
Remove the bowl from the microwave and stir the icing again until smooth and glossy.
If the icing is too thick, add a little water, a few drops at a time, until it reaches your desired consistency.
Warning: Raw egg whites can carry a risk of salmonella infection, especially for individuals with compromised immune systems, young children, pregnant women, and the elderly. To reduce the risk of illness, it is important to use fresh eggs from a reputable source and to handle them carefully. Be sure to wash your hands thoroughly before and after handling raw eggs, and avoid consuming raw or undercooked eggs. If you are concerned about the risk of salmonella infection, you may wish to use pasteurized egg whites or meringue powder instead.

Here are the steps for assembling Egg Cookies:
Bake the short dough cookies according to the recipe instructions and let them cool completely.
While the cookies are cooling, make the lemon curd using the recipe instructions provided earlier. Allow the curd to cool slightly before assembling.
Next, make the royal icing glaze using the recipe instructions provided earlier.
Once you have all the components ready, it’s time to assemble the cookies. Take a cookie base and place a small amount of lemon curd on top of it, spreading it evenly to the edges.
Take another cookie and cut out a small hole in the center using a cookie cutter or a small knife.
Place the cookie with the hole on top of the lemon curd layer, making sure that it is centered and the edges are aligned with the bottom cookie.
Using a piping bag or a small spoon, pipe the royal icing glaze on top of the cookie, covering the hole and spreading it slightly to create a smooth surface.
Using a spoon, fill the hole in the top cookie with more lemon curd, making sure not to overfill it.
Repeat with the remaining cookies until all are assembled.
Store the Egg Cookies in the refrigerator until ready to serve. They can be stored in an airtight container for up to 3-4 days.
Enjoy your delicious Egg Cookies!

πŸ˜‹πŸ‘Œ #EgglandsBest #EasterBaking #QualityIngredients