Cooking with Royal Icing: A Step-by-Step Guide

Cooking with Royal Icing: A Step-by-Step Guide: People have asked me for a simple royal icing recipe more than once. I’m going to share my favorite royal icing recipe with you today! There are only five items in this recipe, and no raw egg whites! and is almost impossible to mess up. It takes a little longer to mix, but it’s still simple to make.

Cooking with Royal Icing: A Step-by-Step Guide

This is a recipe you will want to save whether you have been making cookies for years or are just starting out. This post tells you everything you need to know, from the different thicknesses of royal icing to my favorite tools for making cookies and even how to do it.

What You’ll Need To Make It

  • Sugar Powder: For this dish, you will need 4 cups of sugar powder. It’s what makes the icing sweet and thick.
  • Meringue Powder: Meringue powder is a dry powder that is mostly made of processed egg whites, so you don’t have to use raw egg whites. This is what I like to use because it’s easier, lasts longer, and works just as well as the real thing. Wilton is the brand of meringue powder I like best.
  • Water: To make the icing spread out and help it stick together. The best results will come from using warm water.
  • Corn Syrup: Adding one tablespoon of light corn syrup to your icing will make it softer and keep it from being too crunchy.
  • Extract of Vanilla: I like to use pure vanilla extract, but clear vanilla extract also works well. If you want to use a different taste, make sure it doesn’t have oil in it, since that will make the icing crumble.
  • Food colouring: Gel food colour is great because it makes a big dent in the colour. My two favorite types of gel food colouring are AmeriColor and Wilton. For this job, liquid food colouring will do. Just remember that too much of it can make the icing too thin.

My Favorited Ways To Christen Cookies

Don’t worry about having to use anything fancy to decorate cookies. But here are some of my favorite tools to have on hand:

Pipettes: The Wilton 12-inch pipettes are what I usually use.

Couplers: You don’t have to use couplers, but they will make things a lot easier if you want to change the color of the same pipe tip or use a different color on the same tip. These couplers are made of plastic and work great!

Tips for Piping: You could cut the end off of your piping bag and use that to pipe your frosting. But it will be a lot easier if you use small round pipe tips. The Wilton #3 round icing tip is my favorite.

It’s great for both filling in the gaps between cookies and making an outline around them. Wilton #4 is also a great choice! These are the smallest round tips from Wilton that you should get for more detailed work: #1 and #2.

Toothpicks: A toothpick is a great tool for moving the flood icing around to fill in any gaps.

Cookies: Of course to decorate them with! I like to use my regular sugar cookies with cutouts. You could use my chocolate, gingerbread, or pumpkin cutout cookies instead, though.

Also See:

Bakery Style Chocolate Chip Cookies Recipe

How To Make Ice That Is Royal

  • The first thing you will need is either a hand mixer or a stand mixer with a whisk tool. Also, make sure that your bowl is clean and free of any grease.
  • If it isn’t, your icing won’t set up right. Put the meringue powder and powdered sugar in a mixing bowl (or the bowl of your stand mixer) and mix them together to make the royal icing.
  • After that, add the warm water and keep mixing on low speed until everything is well mixed. Get out of the bowl and scrape down the sides. Then, add the corn syrup and vanilla extract and mix on low speed.
  • Once everything is fully mixed, turn up the speed to medium and keep mixing until the icing gets stiff peaks or the consistency you want.
  • Don’t worry if you don’t know what stability is best. Here, I’ll tell you everything you need to know about the different kinds of truth.

Royal icing consistencies

The consistency of stiff icing is like buttercream frosting and holds stiff peaks. It’s ideal for piping leaves, roses, flowers, and vertical objects like gingerbread houses. Be patient—a handheld mixer can take 10–12 minutes to get this consistency!

  • Outline: Soft peaks are held by the softer consistency than hard icing. Excellent for outlining cookies or piping words.
  • Medium (15-second-icing): This is my favorite because it’s thick enough to draw cookies but thin enough to flood them. If you don’t want to do anything complicated, this consistency lets you accomplish everything at once! The best way to test if your icing is medium consistency is to lift your spoon and let some drip back into the bowl. Dissolving the icing back into the basin should take 15 seconds.
  • Flood: The thinner Flood consistency is ideal for flooding the outline icing. When you lift your spoon, icing should drip off and dissolve back into the bowl in 8 seconds.
  • What if you require multiple icing consistency? First, beat the icing to the thickest consistency you need, then divide it into bowls and thin each color with warm water.

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