Easy Royal Icing for Sugar Cookies
How to Make Royal Icing: A Perfect Decorating Icing
Royal icing is a smooth, hard-drying icing that is perfect for decorating cookies, cakes, and gingerbread houses. It is made with simple ingredients and can be used for intricate piping designs or as a glaze. Follow this step-by-step guide to make the perfect royal icing.
Tools Needed:
food dye (optional for colors)
The first thing you want to do is make sure your bowl is super clean. When you are using egg whites in a recipe has a hardening factor, you want your bowl to be completely rid of fat. I often use a paper towel with a bit of lemon juice on it to really cut through the fat and give the bowl a slight sterilization. Once the bowl is super clean, beat the egg whites (or meringue powder and water) using a hand mixer or stand mixer fitted with a whisk attachment until foamy.
Now you are going to add in the powdered sugar. I would switch the whisk attachment for the paddle but you can leave the whisk if you want. The paddle attachment is better for combining ingredients and the whisk is better for adding air. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Increase the speed to medium-high and beat until stiff, glossy peaks form (about 5–7 minutes).
Once everything has come together you may need to change the consistency of the icing. The thicker icing is used for piping decorations like flowers. The medium thickness is using for piping borders or simple designs. The thinnest thickness is called flooding consistency. Flooding is when you fill in a border with thin icing so it is easier to cover larger areas. To change the consistency, you just have to add more water to make it thinner. This is also when you can add some gel food dye to change the colors. You may want to make multiple colors and different levels of consistency, depending on your chosen designs.
Now your icing is ready to use. Royal icing dries as it hardens and it typically takes 6-8 hours at room temperature to completely dry out. The drying time may vary depending on your designs or thickness of the icing. If you need it to dry faster you can put it in front of a fan to speed up the process.
Ingredients
3 large egg whites (or 4 tablespoons meringue powder + 1/2 cup water)
4 cups powdered sugar, sifted
1 teaspoon vanilla or almond extract (optional)
A few drops of food coloring (optional)
1. Beat the Egg Whites
In a clean mixing bowl, beat the egg whites (or meringue powder and water) using a hand mixer or stand mixer fitted with a whisk attachment until foamy.
2. Add the Powdered Sugar
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Increase the speed to medium-high and beat until stiff, glossy peaks form (about 5–7 minutes).
3. Adjust Consistency
Depending on your decorating needs, you can adjust the consistency of the icing:
Stiff consistency (for piping flowers and intricate details): Use as is.
Medium consistency (for outlining cookies): Add 1–2 teaspoons of water.
Flood consistency (for filling in cookie designs): Add 2–3 teaspoons of water until the icing flows smoothly.
4. Color and Use
If desired, divide the icing into separate bowls and mix in food coloring. Transfer to piping bags or airtight containers to prevent drying out. Use immediately or store in an airtight container at room temperature for up to a day.
5. Let It Set
Royal icing hardens as it dries, typically taking 6–8 hours at room temperature. For quicker drying, place decorated items in front of a fan.
Conclusion
Royal icing is a versatile and essential tool for bakers who love decorating. Whether you’re creating intricate designs or a smooth glaze, mastering this icing will elevate your baked creations!
