Really not that hard to create charming decorated cookies. Using just 3 simple ingredients: meringue powder, water, and powdered sugar.
- Electric mixer
- Large bowl
- Small spoon
- 4 cups Confectioners' sugar
- 5 Tbsp. Warm water
- 3 Tbsp. Meringue Powder
- 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.
- 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.
- 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.
- % 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.