Royal Icing Recipe (2 Ways!)

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By Ghuman

Introduction

Welcome to this delicious Royal Icing Recipe! Royal Icing is a classic icing used for decorating cakes, cookies, and other desserts. It is made with just a few simple ingredients and is easy to make. In this recipe, we will show you two different ways to make Royal Icing. The first method is a traditional recipe that uses egg whites and powdered sugar. The second method is a vegan version that uses aquafaba (the liquid from a can of chickpeas) and powdered sugar. Both recipes are easy to make and will give you a delicious, glossy icing that is perfect for decorating your favorite desserts. Let’s get started!

Royal Icing Recipe (2 Ways!)

Royal icing is a classic icing used to decorate cakes, cookies, and other desserts. It’s made with just a few simple ingredients and can be used to create beautiful decorations. Here are two easy recipes for royal icing that you can use for your next baking project.

Recipe #1: Classic Royal Icing

  • 3 tablespoons meringue powder
  • 4 cups powdered sugar
  • 6 tablespoons warm water
  • 1 teaspoon vanilla extract (optional)

In a large bowl, combine the meringue powder and powdered sugar. Add the warm water and mix until the ingredients are fully incorporated. If desired, add the vanilla extract. Beat the mixture on high speed for 7-10 minutes, or until the icing is light and fluffy. Use immediately or store in an airtight container for up to one week.

Recipe #2: Quick and Easy Royal Icing

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract (optional)

In a medium bowl, cream together the butter and powdered sugar until light and fluffy. Add the milk and mix until fully incorporated. If desired, add the vanilla extract. Beat the mixture on high speed for 3-5 minutes, or until the icing is light and fluffy. Use immediately or store in an airtight container for up to one week.

These two recipes for royal icing are easy to make and can be used to decorate cakes, cookies, and other desserts. With a few simple ingredients, you can create beautiful decorations for any occasion.

Discover ways to make royal icing two-ways: utilizing contemporary egg whites and meringue powder. You should use these simple recipes to brighten your favourite treats. Excellent for cookie exchanges or as edible presents.

Christmas cookies decorated with royal icing
Desk of Contents
  1. What’s royal icing?
  2. Utilizing uncooked egg whites
  3. Utilizing meringue powder
  4. To alter the icing colour
  5. Make border icing
  6. Make flood icing
  7. Maintain it lined when not utilizing
  8. Drying iced cookies
  9. Change up the flavors
  10. Methods to make use of it
  11. Royal Icing (2 Methods!) Recipe

The vacations are at all times a enjoyable time to mix easy baking with inventive arts. Royal icing makes use of 4 widespread components to create a shiny clean, but pipeable combination. And as soon as it dries, your inventive designs harden into place. However don’t fear, it’s nonetheless simply edible.

The principle ingredient is egg whites, and you should utilize both contemporary uncooked or dried merchandise. The proteins seize air in the course of the whipping course of to create a cloud-like consistency that holds the form and design. You may simply regulate the thickness with water. On this article, I additionally embrace outlining and flooding ornament ideas for skilled outcomes!

What’s royal icing?

Royal icing is a sugar combination used for piping designs on baked items that ultimately harden. The recipe consists of whipped egg whites (uncooked or dried), powdered sugar, vanilla extract, or different flavors. The sugar provides sweetness and helps to stabilize the icing. A small quantity of cream of tartar offers additional insurance coverage to stop the weeping of moisture within the eggs. 

The combination is whipped in a stand mixer or by hand to aerate the egg proteins to create a steady foam with a pipeable consistency. It shouldn’t be large and billowy like lemon meringue pie topping, however thick sufficient to make use of for piping decorations. It’s simple to regulate the feel by mixing in a bit of little bit of water.

Utilizing uncooked egg whites

Conventional royal icing makes use of uncooked egg whites. I discover it offers one of the best texture since contemporary whipped egg proteins have the utmost foaming functionality, offering a thick, shiny, and clean texture. I like to recommend utilizing pasteurized egg whites. The sort offered cartons within the refrigerated part of the grocery retailer. They’re often handled with warmth to destroy any dangerous salmonella micro organism that would trigger foodborne sickness.

The recipe consists of uncooked pasteurized egg whites, powdered sugar, a pinch of cream of tartar, and vanilla extract. Whip on medium velocity till shiny thick medium-stiff peaks kind. This combination yields the perfect consistency for icing a gingerbread home, but when adorning cookies, you’ll must dilute it a bit to make it extra spreadable.

Close up of royal icing dripping from a spoon

Utilizing meringue powder

For those who’re involved with consuming uncooked eggs, then utilizing meringue powder is a superb various. It’s a steady shelf product, so you possibly can seize a canister and use it any time. The powder is comprised of dried egg whites which were heat-treated to kill any micro organism. It additionally accommodates sugar and stabilizers like cream of tartar and citric acid so that you don’t have so as to add extra. 

All you want is heat water between 100 to 110-degrees to rehydrate the meringue powder. Then mix it with powdered sugar on low velocity for 7 minutes to let it totally dissolve. Incorporate till it thickness to the consistency of glue. For those who want a sturdier icing, whip it an extra 30 to 60 seconds on medium-high velocity (setting 8 on a stand mixer).

To alter the icing colour

You should use gel colours like Wilton so as to add vibrant hues to the icing if you wish to swap up the designs. The concentrated coloring is suspended in a thick clear paste that doesn’t alter the consistency when combined. I take advantage of a toothpick to seize some colour. Somewhat goes a great distance! 

Alternatively, these little meals coloring bottles used to dye easter eggs work too, however I feel you might have fewer colour choices. Additionally, for those who use an excessive amount of, it should skinny out the icing. If going this route, add the colour first earlier than any further water to regulate consistency for piping.

Make border icing

Border icing is a variation of royal icing for creating a skinny define alongside the cookie edge. It’s a thicker consistency, much like peanut butter, however mild sufficient to press via a piping bag or squeeze bottle. When you make the bottom batch of icing, take a small quantity and regularly dilute it with 1/2 teaspoon of water at a time till the correct consistency is reached.

To check, drizzle some from a spoon. The icing ought to maintain for just a few seconds earlier than combining again into the icing. Because it units, it helps preserve the filling icing on high of the cookie as a substitute of flowing over the perimeters. You can even use it to create one other layer on high of the flood icing or make textured designs.

Make flood icing

Flood icing is a variation of royal icing for filling within the design contained in the border icing. It has a thinner consistency, much like college glue, that’s extra fluid to unfold throughout the floor. Add ¼ teaspoon of water at a time to the bottom icing, regularly rising as wanted. 

To check, pour some icing from a spoon again into the bowl. It ought to take about 10 to fifteen seconds and sink instantly again in. If the consistency will get too runny, simply add some powdered sugar till it thickens. Add into piping luggage or squeeze bottles and fill within the inside of the cookie. Toothpicks or a small offset spatula helps to unfold the icing to the perimeters.

Maintain it lined when not utilizing

The egg whites’ proteins harden because it dries, and this occurs shortly when uncovered to air. It’s vital to maintain the icing lined, instantly touching, with a moist paper towel, and/or plastic wrap. You can even wrap the guidelines of piping luggage with moist items of paper towels to stop crusting when not adorning.

Drying iced cookies

Your embellished treats must dry fully earlier than consuming or storing. Allow them to sit uncovered on a parchment paper lined sheet pan or wire rack for six to eight hours, relying on the icing thickness. The dried floor ought to look shiny, really feel agency, however not too laborious.

Squeezing icing onto a santa cookie

Change up the flavors

  • Lemon juice for tanginess
  • Peppermint, almond, or anise extract
  • Spices like cinnamon, nutmeg, ginger, or cardamom

Methods to make use of it

Several decorated christmas cookies cooling on a wire rack

Pasteurized eggs are safer

Commercially processed egg merchandise are required to be pasteurized. This destroys salmonella by quickly heating them. For instance, the permitted methodology for pasteurizing contemporary egg whites utilizing warmth alone is at 56.7°C (134.06ºF) for 3.5 minutes or 55.6°C (132.08ºF) for six.2 minutes [source]. This course of destroys dangerous micro organism and lowers the possibility of foodborne sickness when consuming uncooked eggs.

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Royal Icing with Recent Egg Whites (makes 2 cups)

Royal Icing with Meringue Powder (makes 3 cups)

Royal Icing with Recent Egg Whites

  • In a stand mixer fitted with the whisk attachment, add egg whites, vanilla extract, and cream of tartar. Combine on medium-high velocity (setting 8) till frothy, about 30 to 35 seconds.

  • Slowly add the powdered sugar to the mixer. Pulse on and off 8 instances to stop the sugar from going over the bowl. Combine on low velocity (setting 2) till mixed, about 35 seconds. Scrape down the edges as needed.

  • Combine on medium velocity (setting 6) till thick and glossy, and it holds a stiff peak, about 4 to five minutes. This texture is right for making gingerbread homes.

Royal Icing with Meringue Powder

  • In a stand mixer fitted with the whisk attachment, add the powdered sugar, meringue powder, 9 tablespoons heat water, and vanilla extract. Combine on low velocity (setting 2) 7 minutes.

  • Enhance the velocity to medium-low (setting 4) and blend till a thick glue-like consistency is reached, about 2 to three minutes. Scrape down the edges of the bowl as wanted.

  • For a thicker consistency to make use of for gingerbread homes, whisk on medium-high (setting 8) for an extra 30 to 60 seconds.

Adorning Cookies

  • Creating Colours: Divide the royal icing into small bowls. Place a bit of plastic wrap instantly on high to stop it from drying out. Add the gel or liquid colours to every bowl, combine effectively with a spoon. Cowl with plastic wrap.

  • Make Border Icing (for outlining cookies): The consistency needs to be much like peanut butter however pipeable. For those who drizzle a bit of out of your spoon, the ribbon ought to maintain for just a few seconds earlier than combining again into the icing. Add ½ teaspoon of water to the royal icing and blend. Regularly add extra as wanted.Add the border icing to a small squeeze bottle or piping bag fitted with a spherical tip. Pipe a top level view across the fringe of the cookies. Permit it to dry till simply starting to set. As soon as executed, when you’ve got leftover, add it again to the bowl with the corresponding colour. Maintain the bag or bottle for the flood icing.
  • Make Flood Icing (for filling cookies): The consistency needs to be much like glue and never runny that it falls off the cookie when piped. When drizzled from a spoon the icing ought to sink instantly again into the icing. If it will get too runny, you possibly can add extra powdered sugar, 1 teaspoon at a time. Add ¼ teaspoon of water to the icing and blend. Regularly add extra as wanted.Add the flood icing to the piping bag or bottle used to make the borders, or a brand new bag or bottle. Fill within the inside of the cookie with flood icing, pushing the icing into the corners and in opposition to the perimeters. If wanted, use a small offset spatula or toothpick to unfold the icing nearer to the define.
  • Including Decorations: Add sprinkles, nonpareils, or different decorations whereas the icing remains to be moist for making strains with a toothpick, or comfortable and sticky for sprinkles. Use border icing or edible writing pens to write down messages on the dried cookies if desired.

  • Drying the Cookies: Place iced cookies on a parchment paper lined sheet pan or on high of wire racks till fully dried on the floor earlier than stacking or consuming, no less than 6 to eight hours. Relying on the thickness of your icing it could take longer. When the cookies are dry, the floor needs to be clean and immune to nicks or smudges.

  • Serving measurement: 1 tablespoon
  • If Not Utilizing Instantly: Cowl the icing with a moist piece of paper towel, instantly touching the floor to stop it from drying out. Place a bit of plastic wrap over the blending bowl or piping bag tip.
  • Storing Icing: Switch any unused icing into an hermetic container. Place a bit of plastic wrap instantly on high. Retailer within the fridge for as much as 3 days. Permit it to come back to room temperature earlier than utilizing. Combine on low velocity in a stand mixer or by hand with a spoon earlier than utilizing to clean out the consistency.
  • Storing Iced Cookies: Retailer in an air-tight container for as much as one week.

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Vitamin Information

Royal Icing (2 Methods!)

Quantity Per Serving

Energy 64
Energy from Fats 9

% Every day Worth*

Fats 1g2%

Sodium 5mg0%

Potassium 4mg0%

Carbohydrates 16g5%

Sugar 16g18%

Protein 1g2%

Iron 1mg6%

* P.c Every day Values are primarily based on a 2000 calorie eating regimen.

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