Description
Want to learn how to decorate cookies with royal icing? Today is the day! Follow this detailed guide to making delicious royal icing and learn how to frost with it!
Ingredients
- 3 tbsp meringue powder
- 4 cups (460g) powdered sugar
- 6–8 tbsp (90-120ml) water
- 1 tsp vanilla extract
- Gel icing colors, optional
- Additional water, optional
Instructions
- Combine meringue powder and powdered sugar in the bowl of a mixer. Add 6 tablespoons of water and vanilla extract. Whip with whisk attachment on mixer at medium speed for about 7-10 minutes, or until icing is stiff, thick, can hold a stiff peak and looses it’s sheen. Begin with 6 tablespoons and add up to an addition tablespoon (or two) if needed to get the icing smooth for mixing.
- Once icing is ready, add an additional tablespoon or 2 of water to thin it out a bit, but not too much. You want it to be closer to piping consistency, but not quite there.
- Divide the icing between the number of bowls you’ll need for the colors you’re using. Color the icing with the gel icing colors, then add additional water, if needed for the right piping consistency. See notes and video above for guidance on consistency, coloring and piping.
- Once icing is ready, cover the bowl (or bowls) it’s in with a damp cloth to keep it from drying out when not in use. Icing can be stored in an airtight container for 1-2 days. Stir again before using.
