Royal Icing Recipe

Introduction

Royal icing is a smooth, hard-drying icing perfect for decorating cookies and cakes with intricate designs. Made mainly from meringue powder and confectioners’ sugar, it’s easy to prepare and can be colored to suit any occasion.

Ingredients

• 1/4 cup meringue powder
• 4 cups (460 g) confectioners’ sugar
• Food coloring, for decorating
• Water (as needed)

Instructions

1. Step 1: In a large bowl, use a handheld mixer on medium-high speed or a stand mixer fitted with a whisk attachment to beat the meringue powder and 5 tablespoons of water until the mixture is frothy and beginning to stiffen.
2. Step 2: Add the confectioners’ sugar and beat on medium speed until the icing is smooth and thick. If needed, add additional water one tablespoon at a time until the icing holds its shape but is still workable.
3. Step 3: Add your desired food coloring and beat again until the color is fully incorporated.
4. Step 4: To thin the icing for flooding cookies, add water one teaspoon at a time until the icing holds its shape briefly when drizzled but then slowly melts into itself.

Tips & Variations

• For stiffer outlines, keep the icing thicker and avoid adding extra water.
• Add a few drops of lemon juice or vanilla extract to enhance flavor.
• Use gel food coloring for more vibrant colors without thinning the icing.

Storage

Store royal icing in an airtight container at room temperature for up to two days. To prevent it from drying out, press plastic wrap directly onto the surface before sealing. If the icing hardens, add a few drops of water and stir to restore the desired consistency before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg whites instead of meringue powder?

Yes, fresh egg whites can be used as a substitute, but be aware of food safety risks and a shorter shelf life. Meringue powder is preferred for convenience and stability.

How do I know if the icing is the right consistency for decorating?

The icing should hold its shape when you pipe it and not run. For flooding cookies, a thinner consistency is ideal—when drizzled, it should keep its shape briefly before leveling out smoothly.

Royal Icing Recipe

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This Royal Icing recipe creates a smooth, thick, and stable icing perfect for decorating cookies and cakes. Made with meringue powder and confectioners’ sugar, it can be colored and thinned to your preferred consistency for intricate piping or flooding.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Approximately 3 cups of royal icing 1x
• Category: Dessert Decoration
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 1/4 cup meringue powder
• 4 cups (460 g) confectioners’ sugar
• 5 tablespoons water, plus additional as needed
• Food coloring, for decorating

Instructions

1. Prepare Meringue Base: In a large bowl, use a handheld mixer on medium-high speed or a stand mixer fitted with the whisk attachment to beat 1/4 cup meringue powder and 5 tablespoons water until the mixture becomes frothy and starts to stiffen.
2. Add Sugar and Mix: Gradually add 4 cups confectioners’ sugar to the meringue mixture. Beat on medium speed until the icing is smooth, thick, and uniform in texture.
3. Adjust Consistency: Add additional water one tablespoon at a time as needed to achieve a consistency that holds its shape but is still workable, ensuring the icing is not overly stiff.
4. Add Food Coloring: Incorporate your desired food coloring by beating it into the icing until fully mixed and uniformly colored.
5. Thin for Flooding: To thin the icing for flooding purposes, add water one teaspoon at a time until the icing holds its shape momentarily when drizzled onto thicker icing, then slowly melts into itself for smooth coverage.

Notes

• Use meringue powder instead of raw egg whites for food safety and convenience.
• Adjust water carefully; too much will make icing runny and difficult to work with.
• The icing dries hard, making it ideal for detailed cookie decoration and stacking.
• Color varieties can be mixed with gel or paste food coloring for vibrant hues without affecting the consistency.
• Store leftover icing in an airtight container to prevent drying out.

Keywords: royal icing, cookie decorating, meringue powder icing, smooth icing recipe, flood icing, cookie frosting