Royal Icing can get super hard, and while this is perfect for building Gingerbread Houses, it’s not so great when you want to actually eat the cookie. Not to worry though- adding in a little corn syrup helps the icing dry firm without being overly hard. I also like to add in my favorite butter vanilla emulsion to make the icing extra yummy, cause at the end of the day it’s not enough to just look pretty!
There are a few different ways to make Royal Icing. My favorite method is using Meringue Powder. If you can’t find this or don’t want to buy it, you can use egg whites instead. Or, if you’re in a pinch you can make some with just powdered sugar and water. You can find some recipes for each below.
Be sure to scroll all the way to the bottom for instructions on how to decorate the cookies. Have fun with it!
Royal Icing with Meringue Powder
modified from Wilton.com
Ingredients:4 cups (about 1 lb.) powdered sugar (confectioners' sugar)
6 TBSP warm water
3 TBSP meringue powder
1 TBSP Corn Syrup
1-2 tsp Butter Vanilla Emulsion or other clear emulsion/extract
Instructions:
Place all ingredients in the bowl of a stand mixer. With the paddle attachment, mix until well combined and smooth. If needed, add a little more water, 1 TBSP at a time.
For stiff consistency: Use 1 tablespoon less water. Stiff royal icing is preferred for making 3-D decorations.
Instructions:
Place all ingredients in the bowl of a stand mixer. With the paddle attachment, mix until well combined and smooth. If needed, add a little more water, 1 TBSP at a time.
For stiff consistency: Use 1 tablespoon less water. Stiff royal icing is preferred for making 3-D decorations.
Medium consistency for icing outlining: Add 1/8 teaspoons of water for every cup of stiff icing. Use a flat utensil like a small angled or straight silicone spatula, to mix icing in a figure-8 motion. Avoid beating or mixing vigorously.Click to mark this step as completed
Thin consistency for flooding: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use a grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency. Use a flat utensil, like a small angled or straight silicone spatula, to mix in a figure 8-motion. Avoid beating or mixing vigorously.
10-second test: Take some icing on a spatula and drop it back down into the bowl to check for the correct thin consistency for flooding. If it sinks after a full count of 10, then the consistency is thin enough for flooding.
Let icing sit for 15 minutes to an hour to let air bubbles rise naturally. Alternately, tap the bowl on the table several times to force the air bubbles up. Gently stir the top surface to release the air.
Traditional Royal Icing
INGREDIENTS
3 ¾ cups/1 pound/454 grams confectioners’ sugar
3 large egg whites
½ teaspoon cream of tartar
1 TBSP Corn Syrup
3 ¾ cups/1 pound/454 grams confectioners’ sugar
3 large egg whites
½ teaspoon cream of tartar
1 TBSP Corn Syrup
Pinch kosher salt
Food coloring, as needed
PREPARATION
In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
Spoon into a piping bag with small tip, or just cut a small tip off. You can also just use a ziplock bag. I find it helpful to put the bag inside of a big cup such as a blender bottle and fold the top around the sides first. Once the icing is in the bag, secure the top with a twist tie.
Food coloring, as needed
PREPARATION
In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
Spoon into a piping bag with small tip, or just cut a small tip off. You can also just use a ziplock bag. I find it helpful to put the bag inside of a big cup such as a blender bottle and fold the top around the sides first. Once the icing is in the bag, secure the top with a twist tie.
Sugar Cookie Icing
1 cup (125g) confectioners' sugar
1-2 tablespoons whole milk, as needed depending on seasonality and desired consistency
1 tablespoon light corn syrup
1 -3 drops lemon juice, as needed depending on seasonality and desired consistency
INSTRUCTIONS
Sift the confectioners' sugar to remove lumps.
To a medium bowl, add all the ingredients and mix with a spatula until combined.
Add more milk and/or lemon juice as needed to achieve desired consistency.
Sift the confectioners' sugar to remove lumps.
To a medium bowl, add all the ingredients and mix with a spatula until combined.
Add more milk and/or lemon juice as needed to achieve desired consistency.
Notes:
Do not over beat the royal icing base. This will incorporate too much air, which will create bubbles. Vigorous stirring will also create air bubbles.
Cover with a damp towel: Cover the decorating tip with a warm, damp towel to prevent the royal icing from drying when not using.
To speed up the drying process: Royal icing can take up to 2 hours to dry. Place iced treats in front of a fan to speed up the icing's drying process.
Storage: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it's back to the correct consistency.
Never store royal icing decorations in the freezer. Instead keep decorations in an airtight container in a dry, dark place to prevent fading for up to 6 months.
Do not over beat the royal icing base. This will incorporate too much air, which will create bubbles. Vigorous stirring will also create air bubbles.
Cover with a damp towel: Cover the decorating tip with a warm, damp towel to prevent the royal icing from drying when not using.
To speed up the drying process: Royal icing can take up to 2 hours to dry. Place iced treats in front of a fan to speed up the icing's drying process.
Storage: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it's back to the correct consistency.
Never store royal icing decorations in the freezer. Instead keep decorations in an airtight container in a dry, dark place to prevent fading for up to 6 months.
Instructions for Decorating Cookies with Royal Icing:
Start by separating the icing into bowls according to how many colors you want. Using a toothpick, add color a tiny bit at a time, stirring gently to mix. Keep in mind that the colors will deepen as they sit for a while.
The first step is outlining the cookie with medium consistency icing. Basically you want it firm enough that it won't totally flatten out and run off, but can still be piped out in a thin line. If it's not that thick, add a little more powdered sugar. If it's too thick add a few drops of water. Place a small amount of the icing in a disposable piping bag, or ziplock bag. Twist the top with a twist tie, or clip, to secure. Snip a very small corner off the tip. Gripping the bag with a fist, squeeze gently and firmly. Make contact with the cookie at your beginning and ending point, and move slowly and gently around the cookie to make a full circle. Repeat with all cookies you wish to make with that color.
Once all the cookies have been outlined, it's time to flood them. Thin the icing enough that it will flatten after 10 seconds. Pipe around the outline in a spiral motion filling it mostly in. Use a toothpick to gently fill in any gaps and pop any bubbles that appear.
At this point you can add more icing (flood consistency) for a wet/wet technique. The cookies will dry level this way.
To add words or decorations that pop off the cookie, let the icing dry completely.
To add flowers or other embellishments, you'll need to make the icing quite thick. A little thicker than the outline.
Again, cut off a small corner of the bag and add whatever decorations your heart desires! It helps to practice a bit on a piece of parchment or a plate. Small mistakes can also be wiped off the cookie before the icing dries.
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