Why Make This Recipe
Royal icing is a classic decorating icing that gives your baked goods a beautiful finish. It is perfect for cookies, especially during holidays and special occasions. The icing hardens quickly, creating a smooth and shiny surface that can be decorated further. Making royal icing at home is easy and allows you to customize it with your favorite colors and flavors.
How to Make Royal Icing
Ingredients:
- 2 lbs (907g) powdered sugar
- 8 Tbsp (82g) meringue powder
- 1 cup (250g) water
- 2 tsp (14.5g) corn syrup
- 2 tsp (9.6g) vanilla extract
Directions:
- Place the meringue powder and water in the bowl of a stand mixer fitted with the paddle attachment. Beat until combined and foamy.
- Sift in the powdered sugar, mixing on low to avoid a cloud of sugar. It helps to add the powdered sugar in three parts to prevent mess.
- Sifting the sugar is important to break up clumps. If you skip this step, your royal icing may have lumps that won’t blend well.
- After everything is combined, add the vanilla extract and corn syrup, which gives the icing a nice shine.
- Increase the mixer speed to medium-high and beat for about 5 minutes, or until the icing forms stiff peaks.
- Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the icing. This prevents it from drying out.
- If needed, divide the icing and color it with gel paste food colorings.
- For a thinner icing, add water a teaspoon at a time to the stiff royal icing. Be careful; adding too much water at once can change the consistency rapidly.
How to Serve Royal Icing
Use royal icing to decorate cookies, cakes, or cupcakes. You can pipe it onto baked goods to create intricate designs, or use it to make decorations like flowers or figures. It’s especially popular for gingerbread houses and holiday cookies.
How to Store Royal Icing
Store any leftover royal icing in an airtight container. Keep it covered with plastic wrap touching the icing to prevent it from drying out. You can refrigerate it for up to two weeks. Before using again, mix it to restore its consistency.
Tips to Make Royal Icing
- Always sift your powdered sugar to avoid lumps.
- Use gel food coloring for vibrant colors without changing the icing’s consistency.
- If you’re decorating cookies, work quickly as royal icing can dry fast.
- To achieve different consistencies, adjust the water carefully; a little goes a long way.
Variation
You can modify royal icing by using different extracts, like almond or lemon, instead of vanilla to enhance the flavor. You can also experiment with natural food colorings for a healthier option.
FAQs
Can I use egg whites instead of meringue powder?
Yes, you can use pasteurized egg whites, but meringue powder is safer and easier to store.How can I fix runny royal icing?
If your royal icing is too runny, gradually add more sifted powdered sugar until you reach the desired consistency.Can I freeze royal icing?
Freezing is not recommended, as it can change the texture. Instead, store it in the fridge as detailed above.
Royal Icing
Ingredients
Equipment
Method
- Mix meringue and water: In the bowl of a stand mixer fitted with a paddle attachment, combine meringue powder and water. Beat until foamy and well mixed.
- Add powdered sugar: Sift powdered sugar into the bowl in three parts, mixing on low speed to prevent a sugar cloud. Continue mixing until fully incorporated.
- Add flavor and shine: Mix in vanilla extract and corn syrup. The corn syrup gives the icing a glossy finish.
- Beat until stiff peaks form: Increase the mixer speed to medium-high and beat for about 5 minutes, or until the icing forms stiff peaks.
- Cover and store: Cover the bowl with plastic wrap, pressing it against the surface of the icing to prevent drying. Divide and color with gel food coloring if desired. Thin with water, a teaspoon at a time, for different consistencies.
Notes
• Always sift powdered sugar to avoid lumps.
• Use gel food coloring to maintain proper consistency.
• Add water gradually to thin icing; a little goes a long way.
• Work quickly when decorating, as royal icing dries fast. Variations: Try using almond or lemon extract instead of vanilla for different flavors. You can also use natural colorings for a cleaner ingredient list.