What you are using it for determines the consistency that the icing needs to have. Something like “15 second” or “20 second” icing. 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 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. I think it’s the perfect royal icing consistency for both outlining and flooding. This royal icing sets or hardens on the iced cookies in about 2 hours' time when sitting on the counter. 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. Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is … To make the royal icing, you’ll combine meringue … 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. 2 Spoon 1/2 cup icing into small decorating bag fitted with small round writing tip; twist bag to keep closed. Want a cookbook of our best dessert recipes? Your email address will not be published. Using 10 second (or longer) icing consistency will help to make sure it is thick enough. Perhaps one of the most popular uses for royal icing is to decorate sugar cookies! If using powdered egg whites, reconstitute the egg whites according to the instructions on the package, using enough to equal four liquid egg whites. Beat on high speed 7 to 10 minutes, scraping bowl occasionally, until very stiff. Use this tutorial on how to make royal icing recipe for piping and decorating sugar cookies. (Some recipes call for egg whites instead of meringue powder, … 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. 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. 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. Royal Icing Recipe for Decorating Cookies. To thin it out, add a little bit of water at a time and test after addition until it gets to the right consistency. Then, use the squeeze bottle to fill in the border with the melted frosting. In my years of doing this, I've found the most important key to perfect stenciling is the right icing consistency. If you run a knife through the icing, that’s the length of time it takes for the icing to close the gap. At this point, you can add the food coloring if you're only going to need a full batch of one color. It doesn’t take much to make the icing get thinner. Besides my royal icing being super easy to make, it’s a flexible recipe that can be altered to fit either cookies OR cakes. Which isn’t that hard once you know the trick of how to test it. If icing is too thick, add a few drops of water at a time, mixing well between additions, until the desired consistency is obtained. Mix at a lower speed for a longer period of time. The main trick is to get the right consistency. Whether it’s a laid-back dinner for a few friends or an over-the-top Halloween party (my favorite holiday! 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. Otherwise your icing will end up tasting bitter. Here is the sugar cookie recipe you need. Want to make your holiday cookies very merry? Icing made with egg whites also needs to be refrigerated. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. 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. Royal Icing that is too thick is easy to correct by adding a little water. I'll also show you a few common mistakes. Look carefully. If it gets too runny, you can add more powdered sugar, 1 … 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. If you are using two different consistencies of the same color (like outlining and flooding), mix the color first. This method of using canned frosting to make royal icing works great for decorating cookies. Royal icing is one of the most popular sugar cookie icings. Otherwise, it’s almost impossible to get the colors to match. 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. If you're coloring your icing, we recommend gel food coloring, since it won't dilute the mixture. 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). ), I love finding beautiful and creative ways to entertain in style. Royal icing is both dairy free and gluten free, so it’s fine for anyone who is sensitive to these ingredients. Increase the speed to medium and continue to beat the icing until it holds soft peaks, about 5 to 8 minutes. 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. Royal icing is a cinch to make, but you’ll want to separate it into bowls so that you can make two different consistencies. This will prevent the icing sugar from going everywhere. Royal icing is an easy to make icing that’s made from just 3 simple ingredients: meringue powder, water, and powdered sugar. The Spruce Eats uses cookies to provide you with a great user experience. Bring it back to room temperature before starting to use it. Consuming raw and lightly-cooked eggs poses a risk for food-borne illness. Tint with food color (s). *Thank you Rodelle for sponsoring today’s post so that I can share this tutorial on how to make royal icing recipe for cookies. This simple royal icing recipe produces a white, hard icing that can be used to decorate candies, cookies, cakes, gingerbread houses. Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. Thin out the royal icing a bit with water and use it to fill in the centers. Find my recipe for royal icing here! Or by putting it in the mixer and mixing it with the whisk attachment on low speed for a few seconds. Here are some other questions I had about royal icing (and you may be wondering, too). Decorating Cookies. 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. Start at the lowest speed until the ingredients are combined. Piping consistency is good for drawing designs or writing on cookies. 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). If you wish to share our content, please click here to see our conditions. © 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. The easiest way to decorate cookies with royal icing is to dip them. Other types of icings often never fully harden, which may be more desirable for cakes and other sweets. 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. The recipe yields 3 ½ cups (455 grams) of icing. Required fields are marked *. After sitting for a couple of days, Royal Icing may separate. Notify me via e-mail if anyone answers my comment. Start to thin that out by adding water, a tiny amount at a time … Food coloring has a bitter taste so only use as much as you need to get the color you want. 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. It sets up glossy and hard, making it good for decorating cookies. 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 … Since they aren’t cooked, the egg whites can contain salmonella bacteria which causes food poisoning. It’s something that gets easier to judge the more times you make and work with it. I’m Wanda and I love to entertain! Royal Icing only has 3 or 4 ingredients (it’s actually a lot easier to make than Buttercream Frosting). Then create the separate batches for the right consistency. UPDATED VIDEO WITH CHRISTMAS COOKIES!! With a little practice you can be an expert at cookie stenciling! Then push out all of the air pockets. Soft centers, crisp edges, easy to decorate. Or you can sift it ahead of time. This recipe makes two cups of icing, plenty to decorate a huge batch of cookies. One other question that comes up from time to time is whether or not royal icing is safe. 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. No egg whites, no meringue powder, just four simple ingredients whipped up with a hand or stand mixer. 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. Don’t worry if your first few cookies … Medium consistency for icing outlining: Add ⅛ teaspoons of water for every cup of stiff icing. 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. Royal icing is basically sugar and water so it tastes a lot like sugar. 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. 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. Put some of your icing into a smaller bowl and add the food color in a little bit at a time. Just mix it for a few seconds to bring it back to its normal consistency. But I have always been afraid to try making them myself.  In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites on high speed until foamy. 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. Hi, and welcome! How to thin out Royal icing for Cookies Spoon out the total amount of already made Royal icing you need into one separate bowl. Keep remaining icing covered with plastic wrap to … Some handy tools: Couplers – only needed if you’re using the same icing … It’s really easy to make (and use) once you know the secret of getting it to the right consistency. 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. Which means the icing (and the cookies) cannot be left out at room temperature for long. Even better? This royal icing recipe is what you need if you’re looking for sugar cookie icing that hardens. In a large bowl with an electric hand mixer or in the bowl of a standing mixer fitted with a wire whip, … This method serves as a great base for all kinds of embellishments. This easy royal icing recipe for sugar cookies is SO ridiculously simple to make! The trick is to mix the icing to the right consistency without getting air bubbles in it. (This prevents the flooding icing from running off the sides.). Chances are your soft peak icing will take longer than 15 or 20 seconds to close. If you want it to have more flavoring, you can add a teaspoon of vanilla extract or another extract. Royal icing can be made one of three ways – with egg whites, dried egg whites or meringue powder. 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. It is easy to make too-stiff icing thinner, but it is harder to go the other way (making too-thin icing stiffer). Then you can separate out smaller batches and thin them to the right consistency for your other needs. For easy outlining, we suggest using a round #3 or #4 tip. Cut Out Sugar Cookies That Hold Their Shape. Also, the color will dry darker than it looks when you first make it so keep that in mind as you are adding it. In this video I will show you how to use a cookie stencil using a stencil frame or a simple set of magnets. Royal icing is a specific type of icing that is made of powdered sugar and egg whites. Restart the mixer and beat the mixture on medium/high speed until very thick, shiny, stiff and white. Are you going to be using the icing to make hard decorations (like sugar flowers)? stand mixer with the whisk attachment and mixing bowl; spatula; How To Make Sugar Cookie Icing That Hardens Don’t worry, I’ll explain what that is below, and how to make it. Be more desirable for cakes looking for sugar cookie icings the flooding from. When I say a little bit at a time, opt for larger piping tips to the. I just make one batch of cookies 's easy to make too-stiff icing thinner, but it thick! Icing until it holds soft peaks, about 5 to 8 minutes or until the ingredients are combined the to... ( making too-thin icing stiffer ) simple ingredients whipped up with a hand or mixer. 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