Royal Icing can be used on everything from sugar cookies to cakes and is a staple in the world of baking. Once dry, the look is flawless and will leave your friends and families amazed. Most think it's overly difficult, but in all reality it's quite simple, it just requires a little time.
What You Need
Ingredients
4 tablespoons meringue powder
1/2 cup water
1 pound powdered sugar
3/4 teaspoon light corn syrup
1/4 teaspoon butter extract (optional)
Food coloring (optional)
Equipment
Stand mixer (or hand mixer)
Bowl
Piping bags or squeeze bottles
Plastic Wrap
Mesh sifter
Instructions
1. Mix Meringue Powder
We prefer to use meringue powder over egg whites any day of the week because of it's consistent results. Place meringue powder in the bowl of your mixer and add in water. Mix on low until combined with the paddle attachment — the mixture will turn slightly foamy or bubbly.
2. Sift Baby Sift!
Although it's easy to skip sifting ingredients, this time it's extra important. You want the overall look to be creamy and smooth and sifting is what does that for you. Sift your powdered sugar (either first onto parchment paper, or sift straight in) and add to the bowl. Mix on low until mixture is combined. You might require a towel to hold over the bowl if your powdered sugar wants to keep jumping out.
3. Syrup & Extract (optional)
For those that don't wish to use corn syrup, you're in luck, you can go without, the bad news is your results won't be as perfect and consistent every time. Add it to the bowl along with extract if you wish. Instead of butter you could also use an extract that might be more to your liking.
4. Faster! Faster!
Increase the speed of your mixture to medium high or high (especially if using a hand mixer) and walk away. That's right, just walk away. Set a timer for 4 minutes. At the end of 4 minutes, watch the mixture finish up. Your goal is to achieve a peak that is stiff and doesn't fall over but is still glossy. Over beating is a no-no and will lose a bit of it's luster.
5. Time To Color
Add colorings in very small amounts (think 1/8 teaspoon or less). Many colorings will effect the taste of the icing, especially depending on their age (which is why we usually add in an extract to help balance things out). Separate out 1-2 cups of mixture into a separate bowl and cover the original white (or main color) with plastic wrap. Color additional bowls as desired and cover until ready to use.
6. Pipe Borders
Using a piping bag or squeeze bottle, pipe the borders and edges of your cookies. This will act as a dam for the remaining frosting that will essentially flood the cookie until set.
7. Dry
Allow icing to dry completely, usually around 10-30 minutes depending on your air flow. If you have a ceiling fan or (clean) box fan, now is a good time to turn it on.
8. Re-Mixing
Add water to the mixture you'd like to flood the cookie with 1/2 teaspoon at a time. This is not the time to try and hurry up, literally mix it in 1/2 teaspoon at a time, and mix well! Once it's ready, the mixture will pull away from the surface and rest on top of the rest of the mixture before sinking back in for 2 seconds. It should feel like syrup consistency wise. You can also do this step before piping the border if you are sure on the amount of icing you'll need.
9. Flooding
Apply new mixture via piping bag or bottle to the surface of your cookie. You don't have to fill every last spot, a chop stick or toothpick (or end of skewer) can help you work it into the nooks and crannies. Add embellishments such as extra lines, dots or stripes.
10. Dry Again!
Allow cookies to dry for several hours. This isn't a make and run out the door snack, we find it best if cookies are left overnight even so we're not tempted to move them before they're truly ready. The frosting can crack, dimple or get fingerprints in it if it isn't ready. Plan on this activity taking over your tabletops and countertops for the better part of the afternoon.
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(Images: Sarah Rae Trover)
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It looks like the border is a matte finish and the flooding is shiny? How would one manage that?
Yeah, I thought that if you use the same color, the border and flood are supposed to look seamless
"This will act as a damn for the remaining frosting that will essentially flood the cookie until set."
Damn??? Try dam.
Pro Tip: Make sure there is NO oil on the mixing bowls or utensils used to mix royal icing. Oil (even oil residue) will cause royal icing to break down and not harden.
Looks like she let the border dry a little bit before adding the rest of the frosting...
The border isn't shiny and the interiors are because.... they weren't 100% dry yet. Sorry for the confusion!
Bridget at Bake@350 does a great job with flood icing and other creative cookie ideas :) I've used her recipes more than once and come out with awesome results.
http://bakeat350.blogspot.com/
We don't have meringue powder here in Australia to my knowledge (though we do have powdered pavlova mix, which now that I think about it should really be the same thing....) either way I make mine the old fashioned way- with egg whites. But I never do as good as job as the decoration in the photos.
I have been reading this blog for years but only just registered to say: the timing of this post is hilarious. I'm throwing a Mardi Gras party next weekend and decided to make swanky iced cookies. How hard could it be, really? I got myself these fancy fleur de lis cutters, and all sorts of sparkly sugars and gel dyes and luster powders and whatnot. I researched the best cookie recipe, searched Google Image for cool decorating ideas and made up my first batch of royal icing yesterday.
My cookies, and they were multitude, were the most hilariously homely, unsightly and yes, downright ugly confections you have ever seen. I mean, they made me burst out laughing, alone there in my kitchen. I tried various designs and no matter what I did: horrendous. Just so, so bad.
Now I see that I was not paying close enough attention to the consistency of my icing.
Maybe I'll try again, once my self esteem returns from wherever the Horror Cookies From Hell drove it.
The real problem is this: how do you make it taste like something that you even remotely want to eat? Royal icing is just...icky.
gildeddawn - The trick to making Royal Icing that tastes a little less icky is the brand. Stay away from Wilton and give Ateco or the tub carried by Williams Sonoma a try. Adding a bit of extract goes along way as well!
@Trish1980. Aaah I see. Thank you.
@Alan McCoy. I heard a tip once that one should never use a plastic bowl for royal icing because it has "pores" which can trap oil and ruin the icing. Good tip for a noob like me I thought.