It’s much easier to thin too-thick icing than it is to make runny icing thicker. Use this tutorial on how to make royal icing recipe for piping and decorating sugar cookies. No egg whites, no meringue powder, just four simple ingredients whipped up with a hand or stand mixer. Want to make your holiday cookies very merry? Since they aren’t cooked, the egg whites can contain salmonella bacteria which causes food poisoning. The main reason that royal icing doesn’t harden is too much water. If you'd like to use the royal icing to flood and make blocks of solid color, draw the borders first and let them dry for a few minutes. Use the piping bag to frost a thin border. Start at the lowest speed until the ingredients are combined. Which is why I just make one batch of 15 to 20 second icing and use it for both. Use a flat utensil like a small angled or straight silicone spatula to mix in a figure 8 motion. For easy outlining, we suggest using a round #3 or #4 tip. You can alter its texture so that it can be used for many different types of designs: Here’s what you’ll need to make Royal Icing: To start, you want to make sure there aren’t any lumps in your sugar. Are you going to be using the icing to make hard decorations (like sugar flowers)? But if you need more than one color, separate whatever quantities of icing you need into individual bowls and just stir in the coloring you want. A stiff version is perfect for creating icing flowers or other hard sugar decorations that are often used on cakes. The only version that may not be safe is the recipe that uses egg whites. You can store it for a few days in the fridge, as long as it's in an airtight container with plastic wrap pressed against the surface. Look carefully. How to Make Easy Royal Icing for Cookie Decorating | Kitchn What you are using it for determines the consistency that the icing needs to have. Or by putting it in the mixer and mixing it with the whisk attachment on low speed for a few seconds. The easiest way to decorate cookies with royal icing is to dip them. Don’t worry if your first few cookies … If you'd like to use the royal icing to flood and make blocks of solid color, draw the borders first and let them dry for a few minutes.  In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites on high speed until foamy. stand mixer with the whisk attachment and mixing bowl; spatula; How To Make Sugar Cookie Icing That Hardens Required fields are marked *. Royal icing is an easy to make icing that’s made from just 3 simple ingredients: meringue powder, water, and powdered sugar. And the easiest way to do that? You'll also learn how to store royal icing, and how long royal icing … … This simple royal icing recipe produces a white, hard icing that can be used to decorate candies, cookies, cakes, gingerbread houses. After sitting for a couple of days, Royal Icing may separate. In case you’re not sure what Royal Icing is (I wasn’t!). It’s a smooth frosting that hardens as it dries and is usually used for decorating cookies or creating hard decorations for cakes. The Spruce Eats uses cookies to provide you with a great user experience. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. This royal icing recipe is made without meringue powder or corn syrup, and created a shining, long lasting royal icing! At this point, you can add the food coloring if you're only going to need a full batch of one color. Otherwise your icing will end up tasting bitter. The recipe yields 3 ½ cups (455 grams) of icing. To make the royal icing, you’ll combine meringue … Stiff royal icing is preferred for making 3-D decorations. But I have always been afraid to try making them myself. Just mix it for a few seconds to bring it back to its normal consistency. Thin out the royal icing a bit with water and use it to fill in the centers. Hi, and welcome! Besides my royal icing being super easy to make, it’s a flexible recipe that can be altered to fit either cookies OR cakes. For outlining and writing, add a few drops of water at a time (mixing well between each addition) until the icing closes a gap cut with a knife in 15 seconds. Decorating Cookies. Because both ingredients are white, it's easy to miss lumps. If you are going to be using it for more than one type of decorating, choose the one that requires the stiffest icing and make your whole batch that way. Use a toothpick to smooth out any bumps. If you don’t want to use your icing right away, royal icing can be stored for up to 3 days at room temperature, up to a week in the refrigerator or up to 3 months in the freezer. Switch to low speed and gradually sift the sugar into the egg whites until it's completely incorporated. For outlining cookies, writing on them or creating designs like eyes and a mouth, you’ll want an icing that goes on smoothly but doesn’t run too much. Something like “15 second” or “20 second” icing. Your email address will not be published. For a long time, I have loved the look of those sugar cut out cookies, decorated with the pretty colorful icing designs (that I have since found out are made with Royal Icing). Then push out all of the air pockets. Even better? Continue to beat the icing for 5 to 8 minutes or until the icing has soft peaks. Piping consistency is good for drawing designs or writing on cookies. Soft centers, crisp edges, easy to decorate. Here’s what you’ll need to make Royal Icing: 4 cups icing sugar (approximately 1 pound) 3 Tablespoons meringue powder; 1/2 cup WARM water; flavoring (optional) – 1 teaspoon vanilla extract or other extract; Supplies. Royal icing will dry in 4 to 6 hours depending on how thick it is, how much water is in it and the humidity in the air. This will prevent the icing sugar from going everywhere. https://youtu.be/c9YHvOAPIYsFind out how to make sugar cookies like the professionals, FROM a real professional! Medium consistency for icing outlining: Add ⅛ teaspoons of water for every cup of stiff icing. If icing is too thick, add a few drops of water at a time, mixing well between additions, until the desired consistency is obtained. You have to do a little extra work to get the icing to spread out but that’s easier than having to make and pipe two different versions of icing. Consuming raw and lightly-cooked eggs poses a risk for food-borne illness. This method of using canned frosting to make royal icing works great for decorating cookies. With stiffer royal icing, opt for larger piping tips to relieve the pressure on the piping bag. If you want it to have more flavoring, you can add a teaspoon of vanilla extract or another extract. To use this thinner icing for flooding, you will also need to make some piping consistency icing which you’ll use to outline the cookie. Having said that, I like to leave my decorated cookies to harden over night just to make sure the frosting is set. This method serves as a great base for all kinds of embellishments. Using 10 second (or longer) icing consistency will help to make sure it is thick enough. Let it sit for a few hours. One other question that comes up from time to time is whether or not royal icing is safe. *Thank you Rodelle for sponsoring today’s post so that I can share this tutorial on how to make royal icing recipe for cookies. For royal icing that truly floods the cookie (evens itself out without much help from you), you’ll want to make “10 second” icing. Keep remaining icing covered with plastic wrap to … Also, the color will dry darker than it looks when you first make it so keep that in mind as you are adding it. Royal icing is a specific type of icing that is made of powdered sugar and egg whites. That way it will hold the shapes that you put it in without moving. Start to thin that out by adding water, a tiny amount at a time … To make colored icing, use gel-based food coloring (the liquid kind has an effect on the consistency) and a glass or metal bowl (the food coloring will stain plastic). Royal Icing that is too thick is easy to correct by adding a little water. Gold Trimmed White Chocolate Covered Oreos, How To Make a Heart Shaped Valentine Cake, Super Simple Bloody Knife Halloween Cupcakes, Cut Out Cookies That Hold Their Shape (3 Secrets To Prevent Sugar Cookies From Spreading), Your email address will not be published. 4 cups icing sugar (approximately 1 pound), flavoring (optional) – 1 teaspoon vanilla extract or other extract, stand mixer with the whisk attachment and mixing bowl, Use as little food coloring as possible to prevent the icing from having a bitter taste, To ensure the icing has completely dried, leave it overnight before stacking cookies or adding more icing colors. Some handy tools: Couplers – only needed if you’re using the same icing … This royal icing dries nice and firm, so you can easily stock the cookies, wrap them, whatever your preference and transport them. Add the lemon juice and beat on high speed until the icing is very thick and forms stiff peaks, about 5 to 10 minutes. 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