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Royal Icing

Really not that hard to create charming decorated cookies. Using just 3 simple ingredients: meringue powder, water, and powdered sugar.

Royal Icing

Use this royal icing recipe for decorating shaped biscuits and gingerbread houses. They're perfect for holidays and everyday enjoyment.
Prep Time20 mins
Course: Dessert
Cuisine: American
Keyword: Dessert, Icing, Meringue
Servings: 3 Cups

Equipment

  • Electric mixer
  • Large bowl
  • Spatula
  • Small spoon

Ingredients

  • 4 cups Confectioners' sugar
  • 5 Tbsp. Warm water
  • 3 Tbsp. Meringue Powder

Instructions

  • Beat all ingredients together until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
  • Let icing sit for 15 minutes to an hour to let air bubbles rise naturally. Alternately, tap the bowl on the table several times to force the air bubbles up. Gently stir the top surface to release the air.

Notes

  • Use grease-free tools: Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets.
  • Use Meringue Powder: Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as Meringue Powder.
  • Don’t overbeat: Do not overbeat the royal icing base. This will incorporate too much air, which will create bubbles. Vigorous stirring will also create air bubbles.
  • Cover with a damp towel: When not using your bag and tip, cover the tip with a warm, damp towel to prevent the royal icing from drying.
  • To speed up the drying process: Royal icing can take up to 2 hours to dry. Place iced treats in front of a fan to speed up the icing’s drying process.
  • How to freeze: Place leftover icing in zip-top freezer bags and freeze for up to 2 months. When you’re ready to use it again, thaw your royal icing for at least 12 hours in the fridge. Before reusing, re-whip using a paddle attachment on low speed until it’s back to the correct consistency. Never store royal icing decorations in the freezer. Instead keep decorations in an airtight container in a dry, dark place to prevent fading.
Icing Consistencies:
Stiffer consistency: Use 1 tablespoon less water. Stiff royal icing is preferred for making 3-D decorations. With stiffer royal icing, opt for larger piping tips to relieve the pressure on the piping bag. Medium consistency for icing outlining: Add ⅛ teaspoons of water for every cup of stiff icing. Use a flat utensil like a small angled or straight silicone spatula to mix in a figure 8 motion. Avoid beating or mixing vigorously.
Thin consistency for flooding: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use a grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency. Use a flat utensil like a small angled or straight silicone spatula to mix in a figure 8 motion. Avoid beating or mixing vigorously.
  • 10 Second Test: To check for correct thin consistency for flooding, take some icing on a spatula and drop it back down into the bowl. If it sinks after a full count of 10, then the consistency is thin enough for flooding. Storage: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it’s back to the correct consistency.

Nutrition Facts


  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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