Royal Icing Recipe – No Fail Recipe
Royal Icing Recipe – No Fail Recipe
Decorate impressive cookies and cakes with this easy-to-make royal icing. Take these baked sweets to the next level!
Super easy to make royal icing from scratch and ready in minutes, this is the best icing recipe for any cookie decorating project. Create intricate details, flowers and lettering. Try this frosting on the best sugar cookies, classic vanilla cake or butter cookies.
It’s easier than you think!
Royal Icing is an easy-to-make icing made with just 3 simple ingredients: protein powder, water and powdered sugar. The key to creating a show is consistency.
Royal icing is a pure white icing that dries to a smooth, hard, matte finish. Aside from its lovely finish, it also comes in beautiful colors. This is great for frosting cakes and cookies, as well as making lovely piping decorations like flowers, borders and lettering.
Time to get creative and see what stunning designs and decorations you can come up with!
Powdered Protein & Meringue Powder
Egg white powder and protein powder are basically interchangeable for this recipe.
But if you’re wondering how they’re different, protein powders are just that: dry egg whites, while protein powder is an egg product that contains cornstarch, egg whites, sugar, gum arabic, calcium sulfate, citric acid, cream, tartar, silica, and Artificial vanilla flavoring.
Personally, I prefer meringue because it’s slightly more stable and has flavoring already, but either makes for a solid royal icing. I’ve found meringue at places like JoAnn and Michaels, and I’m sure it’s also available on Amazon. It makes freezing very easy.
How to Make Royal Icing
hit. Add the powdered sugar, warm water, and meringue to a large bowl or the bowl of a stand mixer. Stir the mixture until ice forms a peak, about 7-10 minutes.
rest. Cover and let stand for 15 minutes.
Test for consistency. For piping, royal icing should be the consistency of buttercream frosting. You may need to add another teaspoon or two of warm water to achieve a pipe-friendly consistency.
Frosted Cookies:
edge. To decorate the cookies, scoop some icing into a piping bag with a small tip. Pipe a layer of frosting around the edges of the cookies.
flood. To drown cookies, add frosting to a piping bag or squeeze jar. Pipe the icing into the outlines of the cookies, then use a toothpick to gently drag the icing to fill in any gaps. Alternatively, you can gently shake or tap the cookies to encourage the icing to fill in the outlines.
notes: For flooding, the royal icing should be the consistency of a thick glaze. Add 1 teaspoon water per cup of frosting. To test for the correct consistency, scoop a spoonful of frosting and let it flow into the frosting bowl. When you count to ten, it should completely disappear into the icing. Be careful not to add too much water.
put. Let the cookies sit for 1-2 hours before attempting to stack. Depending on the humidity, icing may take longer to solidify.
mixing head: While mixing, you need to scrape down the sides of the bowl to make sure all the ingredients are mixed. To help make scraping smoother, use a spray bottle to lightly spray the sides of the bowl. This will make the frosting softer on the sides so that the lumps don’t get mixed into the main frosting mixture.
What kind of consistency should I do?
The consistency you make depends on how you will handle that particular batch of frosting.
- hard icing is the thickest. The icing will hold a stiff peak, more like a traditional icing consistency. It is used for flowers and other shapes that need to hold their shape.
- pipe icing: The peak will become soft, but please keep it. When you pipe the frosting it will hold its shape and won’t spread.It is used for outlines, decorative borders and lettering
- 20 seconds to freeze: Take a piece of frosting and put it back in the frosting bowl. Reabsorption takes 20 seconds. Use this option when you want to cover an entire cookie, build a frosting layer, or add one color on top of another.
- Flood freezes: When you put doppo icing bak in a bowl, it only takes 10-12 seconds to reabsorb. This is the thinnest frosting and is used to fill areas that have been piped. It will fill out quickly and smoothly.
- When you put the royal icing into the piping bag, use a different colored rubber band to tie the top tightly. The different colors will help you understand the consistency in the bag.
More icing tips
- Do not use liquid food coloring. Added moisture will change the consistency. Use gel food coloring.
- Food coloring will darken as it dries.
- When packing royal icing into a piping bag, I like to place the bag in a tall glass and fold the edges over. The cup stabilizes the bag as you pour in the frosting.
- If you don’t have a quill tool, you can use a toothpick. This tool will help you guide the icing into all the little nooks and crannies. It is also used to pop any bubbles that form.
- Tap the cookies lightly to help soften and settle the tops.
- Make sure the cookies have cooled completely before frosting. Warm cookies can separate the butter in the frosting. Also, hot cookies can change the consistency of the frosting.
Storage + More Frosting Recipes
shaved ice: Royal icing will keep for up to 2 weeks in the refrigerator. Make sure to place a piece of plastic directly on top of the icing to avoid crusting on top. Be sure to give the icing a good mix before using.
Storing Decorated Cookies: Cookies must be completely dry before stacking. You will need at least 3 hours, but may take up to 8 hours. Be patient. You don’t want to ruin them by stacking them up before they’re ready. Store in an airtight container for about a week. Use parchment or wax paper to separate the layers.
More Frosting Recipes:
For more favorite sugar cookie recipes, try:
Course dessert
American food
Prep time 25 minutes
Total time 25 minutes
Calories 1867 kcal
by Lil’ Luna
- 4 cups powdered sugar
- 5 tablespoons warm water
- 3 tablespoons protein powder
-
Add the powdered sugar, warm water, and meringue to a large bowl or the bowl of a stand mixer. Stir the mixture until ice forms a peak, about 7-10 minutes. Cover and let stand for 15 minutes.
-
For piping, the icing should be the consistency of buttercream frosting. You may need to add another teaspoon or two of warm water to achieve a pipe-friendly consistency.
-
To decorate the cookies, scoop some icing into a piping bag with a small tip. Pipe a layer of frosting around the edges of the cookies.
-
For flooding, the icing should be the consistency of a thick glaze. Add 1 teaspoon water per cup of frosting. To test for the correct consistency, scoop a spoonful of frosting and let it flow into the frosting bowl. When you count to ten, it should completely disappear into the icing. Be careful not to add too much water.
-
To drown cookies, add frosting to a piping bag or squeeze jar. Pipe the icing into the outlines of the cookies, then use a toothpick to gently drag the icing to fill in any gaps. Alternatively, you can gently shake or tap the cookies to encourage the icing to fill in the outlines.
-
Let the cookies sit for 1-2 hours before attempting to stack. Depending on the humidity, icing may take longer to solidify.