Learn how to make royal icing for decorating cookies! Get it free when you sign up for our newsletter! The main trick is to get the right consistency. Which is why I just make one batch of 15 to 20 second icing and use it for both. Make sure the cookies you plan on decorating are completely, 100% cool before you begin. In my years of doing this, I've found the most important key to perfect stenciling is the right icing consistency. This royal icing sets or hardens on the iced cookies in about 2 hours' time when sitting on the counter. To make royal icing, beat two egg whites until they're stiff, then add four cups of confectioner's sugar, two teaspoons of lemon juice, and three drops of glycerin (this is optional, but makes the icing extra glossy). Look carefully. It doesn’t take much to make the icing get thinner. Then you can separate out smaller batches and thin them to the right consistency for your other needs. For flooding, add a few drops of water at a time (mixing well between each addition) until the icing closes a gap cut with a knife in 10 seconds. If you don’t want to use your icing right away, royal icing can be stored for up to 3 days at room temperature, up to a week in the refrigerator or up to 3 months in the freezer. Want to make your holiday cookies very merry? If you are going to be using royal icing for creating hard decorations like flowers, you’ll want to beat it some more until it has stiff peaks. And when I say a little bit of water, I mean a few drops at one time. This quick and easy cookie icing dries hard and tastes great. This simple recipe only calls for three ingredients and takes 7 minutes to make. Then create the separate batches for the right consistency. *Thank you Rodelle for sponsoring today’s post so that I can share this tutorial on how to make royal icing recipe for cookies. After sitting for a couple of days, Royal Icing may separate. Chances are your soft peak icing will take longer than 15 or 20 seconds to close. If it gets too runny, you can add more powdered sugar, 1 … In this video I will show you how to use a cookie stencil using a stencil frame or a simple set of magnets. Using Royal Icing for Sugar Cookies. If you're coloring your icing, we recommend gel food coloring, since it won't dilute the mixture. Notify me via e-mail if anyone answers my comment. This will prevent the icing sugar from going everywhere. Beat on high speed 7 to 10 minutes, scraping bowl occasionally, until very stiff. To speed this up place the iced cookies in the refrigerator. But I have always been afraid to try making them myself. Continue to beat the icing for 5 to 8 minutes or until the icing has soft peaks.  In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites on high speed until foamy. If you wish to share our content, please click here to see our conditions. To make the royal icing, you’ll combine meringue … If icing is too thick, add a few drops of water at a time, mixing well between additions, until the desired consistency is obtained. Thin out the royal icing a bit with water and use it to fill in the centers. You should use the royal icing right away or store it in an airtight container because it will harden quickly when exposed to the air. The Spruce Eats uses cookies to provide you with a great user experience. By using The Spruce Eats, you accept our, Kootek All-In-One Cake Decorating Kit Review, Kootek 42-Piece Cake Decorating Kit Review, How to Make a Gingerbread House From Scratch, Your Step-By-Step Guide on Decorating Christmas Cookies, German Gingerbread Hearts (Markt Lebkuchenherzen), How to Make Royal Icing (Step-by-Step Photo Tutorial), Macaron Recipe for Delicious Macarons Every Time. To use this thinner icing for flooding, you will also need to make some piping consistency icing which you’ll use to outline the cookie. Switch to low speed and gradually sift the sugar into the egg whites until it's completely incorporated. Gold Trimmed White Chocolate Covered Oreos, How To Make a Heart Shaped Valentine Cake, Super Simple Bloody Knife Halloween Cupcakes, Cut Out Cookies That Hold Their Shape (3 Secrets To Prevent Sugar Cookies From Spreading), Your email address will not be published. This royal icing recipe is made without meringue powder or corn syrup, and created a shining, long lasting royal icing! Tint with food color (s). Otherwise your icing will end up tasting bitter. It is easier to decorate cookies with than buttercream, as it allows for more detailed designs. No egg whites, no meringue powder, just four simple ingredients whipped up with a hand or stand mixer. To keep the icing from hardening while you're decorating a bunch of cookies lay a damp paper towel over … And dipping cookies is just as easy as it sounds: Prep a thin royal icing, place it in a shallow bowl, then dip the top of your cutout cookies into the icing—done! Royal icing is a sweet, hard, shiny icing that's made from egg whites and confectioners' sugar (also known as powdered sugar). You can also use this royal icing on gingerbread cookies or as the glue for a gingerbread house.. Or are you only using it to decorate the tops of cookies? Once your icing is colored and the right consistency, scoop it into a piping bag fitted with a size 2 or … Royal icing can be stored for up to 3 days at room temperature, up to a week in the refrigerator or up to 3 months in the freezer. Put some of your icing into a smaller bowl and add the food color in a little bit at a time. It's best to use liquid pastured egg whites for making royal icing, but you can substitute powdered egg whites. Besides my royal icing being super easy to make, it’s a flexible recipe that can be altered to fit either cookies OR cakes. Or you can sift it ahead of time. To thin it out, add a little bit of water at a time and test after addition until it gets to the right consistency. Soft centers, crisp edges, easy to decorate. This royal icing recipe is what you need if you’re looking for sugar cookie icing that hardens. Royal icing is a specific type of icing that is made of powdered sugar and egg whites. Want a cookbook of our best dessert recipes? How to decorate cookies with royal icing: Cool it. Otherwise, it’s almost impossible to get the colors to match. How to Make Easy Royal Icing for Cookie Decorating | Kitchn To get a better idea of what the final color will be, mix it and then cover the bowl with plastic wrap so that it is touching the surface of the icing. Royal icing is a cinch to make, but you’ll want to separate it into bowls so that you can make two different consistencies. The easiest way to decorate cookies with royal icing is to dip them. Royal icing will dry in 4 to 6 hours depending on how thick it is, how much water is in it and the humidity in the air. Use the royal icing to decorate your cookies. To make royal icing, you'll need just 10 minutes of free time and a few common pantry staples: like eggs, confectioners sugar, cream of tartar and vanilla extract. (This prevents the flooding icing from running off the sides.). Royal Icing Recipe for Decorating Cookies. 4 cups icing sugar (approximately 1 pound), flavoring (optional) – 1 teaspoon vanilla extract or other extract, stand mixer with the whisk attachment and mixing bowl, Use as little food coloring as possible to prevent the icing from having a bitter taste, To ensure the icing has completely dried, leave it overnight before stacking cookies or adding more icing colors. I think it’s the perfect royal icing consistency for both outlining and flooding. (Some recipes call for egg whites instead of meringue powder, … To make colored icing, use gel-based food coloring (the liquid kind has an effect on the consistency) and a glass or metal bowl (the food coloring will stain plastic). It’s much easier to thin too-thick icing than it is to make runny icing thicker. Here are some other questions I had about royal icing (and you may be wondering, too). Your email address will not be published. Besides its lovely finish, it also adds colors beautifully to the cookies which makes it a favorite of those who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders, and lettering). If you run a knife through the icing, that’s the length of time it takes for the icing to close the gap. Mix the icing with food coloring to create wonderful shades of red, green and blue, perfect for Santa's coat and snowy scenes. In a large bowl with an electric hand mixer or in the bowl of a standing mixer fitted with a wire whip, … If you'd like to use the royal icing to flood and make blocks of solid color, draw the borders first and let them dry for a few minutes. Then push out all of the air pockets. A medium consistency icing is often used to outline your design, then a thin consistency icing is used to flood, or fill in, the cookie once the outline has dried. Using Royal Icing. … Use this tutorial on how to make royal icing recipe for piping and decorating sugar cookies. It’s a smooth frosting that hardens as it dries and is usually used for decorating cookies or creating hard decorations for cakes. Use a toothpick to smooth out any bumps. The recipe yields 3 ½ cups (455 grams) of icing. One other question that comes up from time to time is whether or not royal icing is safe. Let it sit for a few hours. Because of these reasons, I like to use meringue powder for my royal icing. Consuming raw and lightly-cooked eggs poses a risk for food-borne illness. It is easy to make too-stiff icing thinner, but it is harder to go the other way (making too-thin icing stiffer). With a little practice you can be an expert at cookie stenciling! You have to do a little extra work to get the icing to spread out but that’s easier than having to make and pipe two different versions of icing. Hi, and welcome! This easy royal icing recipe for sugar cookies is SO ridiculously simple to make! Add 3 Tablespoons meringue powder and 1/2 cup of warm water. Make Flood Icing (for filling cookies): The consistency should be similar to glue and not runny that it falls off the cookie when piped.When drizzled from a spoon the icing should sink immediately back into the icing. Just mix it for a few seconds to bring it back to its normal consistency. Well, after spending the last couple of weeks decorating all kinds of Halloween cookies with sugar cookie icing that hardens, I’m here to tell you that it’s not as hard as it looks! Whisk all of the ingredients together until a stiff, but workable icing comes together. The second method generally works better but the best “fix” for this is not to let it happen in the first place. This question is a little hard to answer since how much icing you will need depends on the number of cookies, how thick the icing is on your cookies and what kind of designs you use. Add the lemon juice and beat on high speed until the icing is very thick and forms stiff peaks, about 5 to 10 minutes. Here is the sugar cookie recipe you need. If icing is too runny, mix in some thick icing or icing sugar until it becomes thicker. Use a flat utensil like a small angled or straight silicone spatula to mix in a figure 8 motion. Start to thin that out by adding water, a tiny amount at a time … Mix in a few drops at a time until you reach the right consistency. Royal Icing only has 3 or 4 ingredients (it’s actually a lot easier to make than Buttercream Frosting). It sets up glossy and hard, making it good for decorating cookies. Even better? Then add the rest of the ingredients to the mixer. Icing made with egg whites also needs to be refrigerated. Perhaps one of the most popular uses for royal icing is to decorate sugar cookies! Increase the speed to medium and continue to beat the icing until it holds soft peaks, about 5 to 8 minutes. Royal icing is an easy to make icing that’s made from just 3 simple ingredients: meringue powder, water, and powdered sugar. But generally, this should be enough to flood 24 2-inch cookies. © 2020 Entertaining Diva Recipes @ From House To Home - WordPress Theme by Kadence WP, Stand mixer with a whisk attachment and mixing bowl, Royal Icing: Sugar Cookie Icing That Hardens. Whether it’s a laid-back dinner for a few friends or an over-the-top Halloween party (my favorite holiday! Yes, essentially. Since you can always make the icing darker but it’s really hard to make it lighter, make sure you only add in a tiny bit and then mix before deciding if you need more. Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. Royal icing is a favorite amongst baking professionals. Medium consistency for icing outlining: Add ⅛ teaspoons of water for every cup of stiff icing. … If you want it to have more flavoring, you can add a teaspoon of vanilla extract or another extract. It's the perfect icing for decorating cookies, and you can use all kinds of colors to achieve pretty much any effect you can imagine. You can store it for a few days in the fridge, as long as it's in an airtight container with plastic wrap pressed against the surface. Restart the mixer and beat the mixture on medium/high speed until very thick, shiny, stiff and white. This method serves as a great base for all kinds of embellishments. Required fields are marked *. Decorating Cookies. Use the piping bag to frost a thin border. Some handy tools: Couplers – only needed if you’re using the same icing … Since they aren’t cooked, the egg whites can contain salmonella bacteria which causes food poisoning. Because both ingredients are white, it's easy to miss lumps. Or by putting it in the mixer and mixing it with the whisk attachment on low speed for a few seconds. A decorating kit with a piping bag and various tips are certainly useful, or you can use a squeeze bottle, a storage bag with a corner removed, or parchment paper rolled into a cone. Other types of icings often never fully harden, which may be more desirable for cakes and other sweets. https://youtu.be/c9YHvOAPIYsFind out how to make sugar cookies like the professionals, FROM a real professional! Add 4 cups of icing sugar to the mixer and mix for a few seconds to eliminate any clumps. What you are using it for determines the consistency that the icing needs to have. It doesn’t take much water to change the consistency so don’t add too much at once. But if you need more than one color, separate whatever quantities of icing you need into individual bowls and just stir in the coloring you want. You'll also learn how to store royal icing, and how long royal icing … Royal icing is one of the most popular sugar cookie icings. The trick is to mix the icing to the right consistency without getting air bubbles in it. This simple royal icing recipe produces a white, hard icing that can be used to decorate candies, cookies, cakes, gingerbread houses. Here’s what you’ll need to make Royal Icing: 4 cups icing sugar (approximately 1 pound) 3 Tablespoons meringue powder; 1/2 cup WARM water; flavoring (optional) – 1 teaspoon vanilla extract or other extract; Supplies. This royal icing dries nice and firm, so you can easily stock the cookies, wrap them, whatever your preference and transport them. Royal icing may also be referred to as cookie icing.. Royal icing is typically made up of pasteurized egg whites or meringue powder, vanilla and confectioners’ sugar, however, recipes may vary. It’s something that gets easier to judge the more times you make and work with it. In case you’re not sure what Royal Icing is (I wasn’t!). The main reason that royal icing doesn’t harden is too much water. Royal icing dries into a very stiff consistency and does not have an appealing texture, so it should be reserved for small decorative touches or … So you can get down to decorating cookies … Don’t worry if your first few cookies … With stiffer royal icing, opt for larger piping tips to relieve the pressure on the piping bag. If using powdered egg whites, reconstitute the egg whites according to the instructions on the package, using enough to equal four liquid egg whites. Don’t worry, I’ll explain what that is below, and how to make it. How to thin out Royal icing for Cookies Spoon out the total amount of already made Royal icing you need into one separate bowl. This method of using canned frosting to make royal icing works great for decorating cookies. 1 pound powdered sugar (about 450 grams or 4 cups), 4 egg whites (or 1/2 cup pasteurized liquid egg whites), Optional: food coloring in desired colors, You can also cut out a triangle of ordinary. Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; … If you are going to be using it for more than one type of decorating, choose the one that requires the stiffest icing and make your whole batch that way. Are you going to be using the icing to make hard decorations (like sugar flowers)? Which means the icing (and the cookies) cannot be left out at room temperature for long. But you’ll want to add just enough water to your icing for it to flow across the cookie without being so watery that it dissolves the edges you piped out with your firm royal icing. 2 Spoon 1/2 cup icing into small decorating bag fitted with small round writing tip; twist bag to keep closed. A more liquid consistency will cover the tops of cookies, also known as “flooding”. Royal icing can be made one of three ways – with egg whites, dried egg whites or meringue powder. Royal icing is basically sugar and water so it tastes a lot like sugar. I'll also show you a few common mistakes. Food coloring has a bitter taste so only use as much as you need to get the color you want. To store it at room temperature or in the refrigerator, put a layer of plastic wrap over the icing in the bowl so that the plastic is in direct contact with the top of the icing. I’m Wanda and I love to entertain! Keep remaining icing covered with plastic wrap to … For outlining and writing, add a few drops of water at a time (mixing well between each addition) until the icing closes a gap cut with a knife in 15 seconds. Practice makes perfect! Using 10 second (or longer) icing consistency will help to make sure it is thick enough. For a long time, I have loved the look of those sugar cut out cookies, decorated with the pretty colorful icing designs (that I have since found out are made with Royal Icing). Then, use the squeeze bottle to fill in the border with the melted frosting. It’s really easy to make (and use) once you know the secret of getting it to the right consistency. You can alter its texture so that it can be used for many different types of designs: Here’s what you’ll need to make Royal Icing: To start, you want to make sure there aren’t any lumps in your sugar. For easy outlining, we suggest using a round #3 or #4 tip. A stiff version is perfect for creating icing flowers or other hard sugar decorations that are often used on cakes. The only version that may not be safe is the recipe that uses egg whites. Cut Out Sugar Cookies That Hold Their Shape. Which Camille totally pointed out was my issue, I’ve been using the same icing for all of the cookie. Royal icing is both dairy free and gluten free, so it’s fine for anyone who is sensitive to these ingredients. ), I love finding beautiful and creative ways to entertain in style. At this point, you can add the food coloring if you're only going to need a full batch of one color. So it’s just watery royal icing? Having said that, I like to leave my decorated cookies to harden over night just to make sure the frosting is set. That way it will hold the shapes that you put it in without moving. But the short version is, you’ll probably need to add a little water to your icing to get it to this consistency. Also, the color will dry darker than it looks when you first make it so keep that in mind as you are adding it. If you'd like to use the royal icing to flood and make blocks of solid color, draw the borders first and let them dry for a few minutes. Royal Icing that is too thick is easy to correct by adding a little water. And the easiest way to do that? The recipe in this article will teach you How to Make Royal Icing used mainly for cookies — but if you want to make some for decorating cakes, stay tuned, because that’s coming on Sunday with my new Bold Baking Basics video! If you are using two different consistencies of the same color (like outlining and flooding), mix the color first. Find my recipe for royal icing here! For royal icing that truly floods the cookie (evens itself out without much help from you), you’ll want to make “10 second” icing. Piping consistency is good for drawing designs or writing on cookies. To add color, put some of the icing into a glass or metal bowl and add gel food color in a little bit at a time, mixing well in between each addition until the desired color is obtained. Something like “15 second” or “20 second” icing. For outlining cookies, writing on them or creating designs like eyes and a mouth, you’ll want an icing that goes on smoothly but doesn’t run too much. Mix at a lower speed for a longer period of time. Bring it back to room temperature before starting to use it. stand mixer with the whisk attachment and mixing bowl; spatula; How To Make Sugar Cookie Icing That Hardens Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. For hard decorations, beat until the icing forms hard peaks. UPDATED VIDEO WITH CHRISTMAS COOKIES!! Start at the lowest speed until the ingredients are combined. Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is … This recipe makes two cups of icing, plenty to decorate a huge batch of cookies. That color will be pretty close to the final dry color. Stiff royal icing is preferred for making 3-D decorations. Which isn’t that hard once you know the trick of how to test it. Enjoy! To store it in the freezer, put the icing in Ziploc bags and push all the air out so you know it’s air tight. As “ flooding ” and other sweets gradually sift the sugar into the egg whites can contain bacteria. The cookies ) can not be left out at room temperature for long meringue for... Of the cookie about 5 to 8 minutes decorating are completely, 100 % Cool before you begin the.! A lot easier to judge the more times you make and work with it t! May be wondering, too ) speed to medium and continue to beat the egg whites for 3-D... 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