why make this recipe
Royal icing is famous for its smooth finish and versatility. It’s the go-to icing for decorating cookies, especially during holidays and special occasions. Whether you’re crafting festive designs for Christmas cookies or intricate patterns for birthday treats, this icing creates a beautiful and professional look. Plus, it dries hard, making your decorated cookies easy to stack and store.
how to make Famous Royal Icing
Ingredients:
- 2 tbsp meringue powder
- 4 tbsp warm water
- 2 c powdered sugar
- 1 tbsp light corn syrup
- 2 tsp lemon extract (or lemon juice powder)
- 1 tsp white food coloring (optional)
- Desired food coloring
- Additional water for thinning out the icing or more powdered sugar for thickening
Directions:
- In a large bowl (ensure it is free from grease or oil), mix the meringue powder and 4 tbsp of warm water using a hand mixer on high speed. Stir until completely dissolved and very frothy.
- Add half of the powdered sugar and mix on low until incorporated.
- Add the remaining powdered sugar along with the corn syrup and lemon extract (or powder). Mix on low until combined, then switch to high speed and mix for 2 minutes. Taste the icing and add more lemon flavor if desired.
- The icing should be thick and have a little more volume, holding a soft peak.
- Once mixed, use a spatula to incorporate the white food coloring or other colors as desired.
- If you want to thin out the icing, add ½ tsp of warm water at a time until your desired consistency is reached (15-20 seconds for flood icing). Use the spatula to mix and minimize air bubbles. You can make the entire batch flood consistency and then stiffen part of it with more powdered sugar as needed.
- To reduce air bubbles, cover the bowl with plastic wrap and allow it to rest for 30 minutes. This step helps the icing smooth out as the air bubbles naturally release.
- Decorate your cookies with the royal icing and let them dry uncovered overnight.
how to serve Famous Royal Icing
Royal icing can be used immediately after preparing it, allowing you to start decorating right away. Simply fill piping bags or squeeze bottles with the icing for detailed designs. It pairs beautifully with cookies, cakes, and even gingerbread houses.
how to store Famous Royal Icing
Store any leftover royal icing in an airtight container at room temperature. Make sure to cover the surface with a piece of plastic wrap to prevent it from drying out. Royal icing can last for about 2-3 days when stored this way, although it’s best to use it fresh for the best results.
tips to make Famous Royal Icing
- Ensure your mixing bowl and utensils are completely clean and dry to prevent any interference with the icing’s ability to whip up properly.
- If the icing is too thick, gradually add warm water to reach your desired consistency.
- For more vibrant colors, gel food colorings work better than liquid ones.
- When decorating, use a toothpick to create detailed designs and patterns.
- Practice on parchment paper before decorating your final cookies to build confidence.
variation
You can create flavored royal icing by using different extracts, such as almond, vanilla, or mint. For a different texture, try using less powdered sugar to create a drizzle icing that can easily cascade over baked goods.
FAQs
1. Can I use egg whites instead of meringue powder?
Yes, you can use 1 egg white instead of meringue powder, but make sure to consume your cookies within a few days since they won’t last as long.
2. How long does royal icing take to dry?
Royal icing can take anywhere from 6 hours to overnight to fully dry, depending on the humidity and thickness of the icing.
3. What can I do if my royal icing is too runny?
If the icing is too runny, simply add more powdered sugar gradually until you achieve the desired thickness.
Famous Royal Icing
Ingredients
Method
- In a large bowl (ensure it is free from grease or oil), mix the meringue powder and 4 tbsp of warm water using a hand mixer on high speed until completely dissolved and very frothy.
- Add half of the powdered sugar and mix on low until incorporated.
- Add the remaining powdered sugar along with the corn syrup and lemon extract (or powder). Mix on low until combined, then switch to high speed and mix for 2 minutes.
- Add more lemon flavor if desired and ensure the icing is thick and holds a soft peak.
- Use a spatula to incorporate the white food coloring or other colors as desired.
- Thin out the icing by adding ½ tsp of warm water at a time until the desired consistency is reached.
- Cover the bowl with plastic wrap and let it rest for 30 minutes to reduce air bubbles.
- Use the royal icing to decorate cookies, letting them dry uncovered overnight.