Royal Icing #2

Printed at www.CrazyforCrust.com


Ingredients:

3 Tablespoons meringue powder

4 cups powdered sugar

6 Tablespoons Water (or 5 Tablespoons + 1 Tablespoon flavoring*)

Directions:

Beat all ingredients until icing forms peaks. This will take about 7-10 minutes on low speed with a stand mixer or 10-12 minutes on high speed with a hand mixer.

*SweetSugarBelle gives a great tip for Royal Icing: Flavoring! Reduce the amount of water by 1 Tablespoon and add 1 Tablespoon of extract THAT IS OIL FREE. OIL and Royal Icing do not mix. Pure vanilla or almond extract are two good additions, but you can do any flavor you want. Just make sure to check the ingredients list first for NO OIL.

After beating your icing until peaks form, transfer it to sealable containers (such as Tupperware), one for each color you are using. Add your coloring (if desired) and little bits of water until the consistency is thin enough to pipe but still thick enough not to run off the sides of the cookies. This will be your “edge” consistency. (Note: add a little to your pastry bag fitted with a #2 tip and test it. If it’s too hard to pipe, add more water. If it’s too thin, add some powdered sugar. If it doesn’t kill your hand and doesn’t run off the cookie, it’s good.) Edge your cookies and let them completely dry.

To flood the cookies, add enough water that the icing disappears back into itself when it drips off the back of a spoon. Transfer to a squeeze bottle and flood the cookies. Use toothpicks or an offset spatula to help fill in the little holes. If you’re having to spread a lot, your icing is too thick. You can add more water to thin it. Let this dry completely. It might even take overnight. Be patient, let this step take the time it needs!

You can store the royal icing overnight in the refrigerator, as long as it is sealed in a container.

If you are doing detail on top of the flooded cookies, like writing, make sure the consistency is stiff enough not to run. This may need some trial and error, so be sure to have a few extra cookies until you get the consistency right. Add powdered sugar or water to thicken/loosen as needed. Let the decorations dry completely before covering.

 

Source: SweetSugarBelle and Wilton

 


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