Royal Icing
·
Yield: 3 cups
Ingredients
·
4 cups (480g) confectioners’
sugar
·
3 Tablespoons meringue
powder
·
9–10 Tablespoons
room temperature water
·
1 tsp vanilla extract
·
optional for decorating:
gel food coloring
Instructions
1. Pour confectioners’ sugar, meringue powder, and 9 Tablespoons of
water into a large bowl. Using a hand mixer or a stand mixer fitted with a
whisk attachment, beat icing ingredients together on high speed for 1.5 – 2
minutes. When lifting the whisk up off the icing, the icing should drizzle down
and smooth out within 5-10 seconds. If it’s too thick, beat in more water 1
Tablespoon at a time. I usually need 10 Tablespoons but on particularly dry
days, I use up to 12-14 Tablespoons. Keep in mind that the longer you beat the
royal icing, the thicker it becomes. If your royal icing is too thin, just keep
beating it to introduce more air OR you can add more confectioners’ sugar.
2. When applied to cookies or confections in a thin layer, icing
completely dries in about 2 hours at room temperature. If icing consistency is
too thin and runny, it will take longer to dry. If the icing is applied very
thick on cookies, it will also take longer to dry. If you’re layering royal
icing onto cookies for specific designs and need it to set quickly, place
cookies in the refrigerator to help speed it up. See blog post above for
make-ahead and freezing instructions.
Notes
1. When you’re not working directly with the royal icing (for
example, you are decorating cookies but you still have some icing left in the
bowl that you intend to use next), place a damp paper towel directly on the
surface of the royal icing. This prevents it from hardening.
2. Optional
Flavors: Feel free to add 1/2
teaspoon of your favorite flavored extract, such as lemon, orange, maple,
peppermint, etc when you add the water. Taste after the icing comes together,
then beat in more if desired. You can also use 1 teaspoon of vanilla extract.
Find
it online: https://sallysbakingaddiction.com/royal-icing/
No comments:
Post a Comment