Royal Icing
When it comes to beautifully decorated sugar cookies for the holidays, royal icing is the answer! This royal icing recipe makes that hardens and sets, creating a shiny finish.
Servings: 3 cups
Equipment
Ingredients
- 1 teaspoon vanilla extract
- 10-12 tablespoons warm water
- 4 cups (450 g) confectioner’s sugar sifted
- 3 tablespoons meringue powder
Instructions
- In a bowl of your stand mixer, with a whisk attachment, beat together the vanilla extract, 8 tablespoons warm water, sifted confectioners sugar, and meringue powder for 6-8 minutes until soft peaks form. Start mixer on low, then gradually increase the speed to medium high.
- Gradually add the extra 2 tablespoons of water one at a time until a smooth icing consistency begins to form, The icing should have a thick, honey like consistency. Scrape down sides of then bowl as needed.
- Check the consistency of the icing. Run a spatula through the icing - the gap should fill in within 15-20 seconds. If it’s too thick, add more water a little at a time. You may need to add additional tablespoons of water (I have had to add up to 14 tbs of water on some days).
Notes
- Storage: You can store this icing, covered, at room temperature for up to two weeks. Or you can store in the fridge as well, but let it come to room temperature first before using. Be sure to seal it up tight so it doesn't dry out. You may need to re-whisk it again before using. If it's thickened up too much, you can a little water, or a few extra drops of coloring to thin it out.
- Freezing: Store in an airtight container or bags - try to squeeze as much air out as possible. It's best to store different colors in their own separate bags. When ready to use, thaw overnight in the refrigerator and bring to room temperature before using.
- Freezing decorated cookies: Make sure your royal icing has dried and set. I like to freeze my cookies first on a baking sheet with parchment paper until frozen solid. Then I transfer them to an airtight container, and separate the cookies with a layer of wax paper or parchment paper. You can thaw overnight in the refrigerator, or more quickly at room temperature.