Royal Icing
One recipe for decorating, writing or flooding!
Servings: 2 cups
Ingredients
- 3 T. meringue powder
- 1/4 c. water (plus more for thinning)
- 1 lb. confectioner's sugar
- 1 tsp. vanilla extract or almond extract
Instructions
- In the bowl of a stand mixer, whisk together meringue powder and water until a slight foam forms.
- With the mixer on low, gradually add in confectioners’ sugar and vanilla. Turn the mixer up to medium-high, mix until icing becomes light and airy, about 2 minutes. If the mixture is too thick and not mixing well, add more water, 1 teaspoon at a time. The icing should still be very thick at this point.
- When ready to use, separate into bowls and add coloring. Thin the icing using a spray bottle, water dropper, or teaspoon until it has reached the desired consistency.
- *Stiff consistency for flowers or other decoration with detail - add no additional water.
- *Piping consistency for writing and other decoration with less detail - add enough water where the icing will fall off a spoon into a mound that holds its shape.
- *Piping consistency for flooding - add enough water that when a toothpick or knife dragged across the surface, the icing comes back into a flat surface within 15 seconds.
- Store unused icing in an airtight container covered with plastic wrap (plastic wrap should be touching the surface) in the fridge for up to a week. Makes enough to frost about 3 dozen cookies
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