The Best Royal Icing Recipe

The Best Royal Icing Recipe :-For years, I was against sugar cookies with royal icing, but that was only because the ones I had tried had tasted like cardboard with a tooth-breakingly hard edible cement icing on top. However, my friend Tiffany taught me that it was possible to have your cake (or, cookie?) and eat it too when she brought her delectable edible artwork into my life.

The Best Royal Icing Recipe

INGREDIENTS :

• 4 Tablespoons meringue powder
• 4 cups powdered sugar (about 1 pound)
• 6 Tablespoons warm water + additional 3-4 additional tablespoons for thinning to flood consistency
• 1 teaspoon vanilla extract

INSTRUCTIONS :

• Mix the meringue powder and powdered sugar together in a big bowl of a stand mixer using a whisk. After that, gradually incorporate the water and vanilla extract into the mixture while the mixer is operating at a speed that is somewhere between medium and low.
• Raise the speed to medium-high and continue beating for approximately five minutes, or until stiff peaks develop. By using a hand mixer, you can accomplish this task; however, it will take a couple of minutes longer.

• The thick white icing should be divided into individual bowls, and then gel food coloring (affiliate link) should be added very slowly, a few drops at a time, while thoroughly mixing the mixture until you obtain the desired tones. From that point on, you have the option of reserving some of the thicker frosting for use as piping borders, as stated in the post, or you can decrease the consistency of all of the icing to flood.
• In order to achieve a flood consistency for each hue, add one teaspoon of water at a time and thoroughly whisk the mixture. Continue adding water by ½ teaspoon increments until you reach the required consistency.

• In the event that you are reducing the volume of the entire batch of icing all at once to a flood consistency, you will need an extra three to four tablespoons, bringing the total amount of water to nine to ten tablespoons.
• Following the completion of coloring and achieving the desired consistency, transfer the icing to a piping bag that has been fitted with a Wilton #2 or #3 tip. First, you should outline the border of your sugar cookies, and then you should fill in the middle with flood icing, which should settle into itself during the decorating process. Make use of a toothpick or scribe tool to fill in any gaps by spreading the icing about.

• After that, tap the cookie on the counter a few times to assist the icing in settling into a layer that is smooth and even.
• Cookies should be allowed to dry at room temperature for six to eight hours, or until the royal icing has completely hardened, before any additional layers, designs, or stacking is done in preparation for transportation.

NOTES :

• If you do not ensure that all of the bowls and utensils are completely clear of grease, then the consistency of your icing will never be able to reach the desired level.
• Egg Whites: If you are unable to get meringue powder or if you would like to use raw egg whites, you can simply substitute three big egg whites for both the water and the meringue powder that are called for in the recipe.

• Instructions on How to Thicken If you end up thinning out your icing too much, you might be able to preserve the batch by continuing to beat the frosting. This integrates additional air and allows part of the liquid to evaporate, which, in theory, will result in the icing being more thick.
• Otherwise, if you have more thick icing that you have not diluted, you can add that to the icing that is too thin to help save it. This will help save the frosting.

Recipe FAQ’s :