![]() One tablespoon at a time, add warm water to the mixer and mix. Mix the powdered sugar with the meringue powder in a mixing bowl. You can find it in the baking aisles of most stores and also here at Amazon. Meringue powder is an egg white substitute helps the icing harden up and gives it a bit of sheen. The one ingredient you may not have in your pantry is Meringue Powder. ![]() Our Royal Icing recipe is a quick and easy one that only uses a few ingredients. If you’ve been searching for an answer on How to Make Royal Icing, this post is for you! But on those rare occasions when Royal Icing is the only option this is the quick and easy recipe that we use. We almost always use our The Best Buttercream Frosting to frost cookies. Learn How to Make Royal Icing – it’s easier than you might think!įull disclosure, we don’t use Royal Icing too much. Before you use the icing, stir it very well so that it is smooth.A quick and easy recipe for Royal Icing that we use again and again. You can store the royal icing in an airtight container in the refrigerator for up to 1 week. If you are not a fan of almond extract, feel free to use any type of clear extract that you prefer! Vanilla, peppermint, and lemon are some great flavors! Storing Do not add additional powdered sugar, as it will impact the icing’s appearance and consistency. If you are thinning out the icing and notice that it is a bit too thin, add a small amount of the thick icing and stir to thicken it back up. Gel food coloring will create vibrant icing colors without changing the consistency of the icing. To color the royal icing, you will want to use gel food coloring for the best results. Be sure to keep the icing covered with plastic wrap when you are working with it to prevent it from drying out. Be sure the icing is completely dry before you stack or store the cookies. Some professional cookie decorators even use a spray bottle to add tiny amounts of water to achieve the perfect consistency. Add water, about 1/4 teaspoon at a time until you reach your desired consistency. To change the consistency, spoon some of the icing into a small bowl. It is used to fill the outlines of cookies to create an even, shiny coat of icing. Flooding: Flood consistency icing has a thin consistency.It still maintains shape when piped and is great for outlines, line work, and lettering as well. The icing recipe without adding any water. Detailing: Very stiff and maintains shape when piped.There are many different types of consistencies, but I am a simple gal and I use three main consistencies! The consistency of royal icing can be changed by adding tiny amounts of water. When decorating cutout cookies, you may need different consistencies of icing. That’s it! Easy as can be! Royal Icing Consistencies Turn the mixer to medium-high speed and mix for about 5 minutes until the icing becomes thick.Mix on low speed until the powdered sugar is absorbed.Combine meringue powder, water, corn syrup, and almond extract.You can make royal icing with an electric hand mixer or stand mixer fitted with a whisk attachment. Powdered sugar: If your powdered sugar is lumpy, I do recommend sifting.Almond extract: I love almond extract, but you could also use vanilla or any other clear extract.Light corn syrup: Light corn syrup helps the icing dry shiny and have a softer bite. ![]() Water: Helps hydrate the meringue powder.Meringue powder: Pasteurized powdered egg whites.This easy recipe comes together in less than 10 minutes and only contains 5 ingredients. You can flavor the icing however you like with your favorite extract! I love using clear vanilla extract or almond extract, but feel free to use lemon, peppermint, or whatever you love! ![]() It is incredibly easy to use and safe as can be! To make the royal icing, I use meringue powder, which is pasteurized powdered egg whites. Using raw egg whites can feel intimidating and many people have concerns about the safety of raw egg. This icing dries firm and is perfect for intricate decorations on cutout cookies! It is typically made with egg whites and powdered sugar. Royal icing is used to decorate cutout cookies.
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