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Written by Isabella Berkoff
•Posted on October 20 2021
Rated 5.0 stars by 1 users
Easy
Joan Repato
Royal Icing is easy to work with and sets quickly, perfect for all of your decorating needs! Here we explore two methods of making Royal Icing: with meringue powder, and with egg whites. Whichever recipe you choose, both make the ideal consistency for decorating cookies, cakes and more.
25g Meringue Powder
72g Warm water
454g Sifted powdered sugar
3 Large eggs
1 Pound of powdered sugar, sifted
Place meringue powder and warm water in a mixing bowl with whip attachment and whip until frothy.
Add ½ cup powdered sugar and whip until smooth, continue to add the rest of the powdered sugar a little at a time until all of it has been incorporated.
Scrape the bowl, then whip on high until soft peaks form.
See recipe notes for tips on decorating consistencies, storage, and flavoring your icing.
Place egg whites in the bowl of an electric mixer and beat using the whisk attachment until frothy. Add ¼ cup of the sugar and mix well. Gradually add the remaining sugar ½ cup at a time, beating on low speed and scraping down the sides.
Increase the speed to the highest setting and continue to beat the mixture until soft peaks form, about 5 minutes. At this stage, the icing will be very thick. Add water, a few drops at a time, to take it to the consistency adequate for the sort of decorating you are doing.
See recipe notes for tips on decorating consistencies, storage, and flavoring your icing.
Consistency Tips: For making the different designs on your cookies, you can add more powdered sugar to make the royal icing stiffer. Or, add drops of water to make the icing more fluid.
As a rule, the icing should be stiffer for lettering and more malleable for making petals, but you will need to experiment to find the consistency that works best for you.
For color and flavor: Use a Dreidoppel Flavor Paste of your choice to color and flavor your royal icing naturally.
Store icing at room temp in an airtight glass or metal container. It should be used within two days.
This recipe comes in handy when decorating cakes, gingerbread houses, ornate cookies and more.
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