Royal Icing Recipe
- 3/4 cup plus 2 Tbsp water
- 5 Tbsp Meringue Powder
- 1 tsp clear vanilla or any clear OIL FREE flavoring LorAnn oil free bakery emulsions work great
- 1 tsp cream of Tartar *optional
- 1 Kg bag of Powdered icing sugar
- In mixing bowl hand whisk together the Meringue powder and 3/4 cup water until dissolved, smooth and frothy.
- Add Vanilla or oil free flavoring (oils are not your friend when making royal icing, make sure your utensils are completely oil free)
- Add sifted Icing sugar
- Add the cream of Tartar
- Mix on slow with the paddle attachment of your stand mixer for 2 min until combined
- Wipe down the sides of your mixing bowl to incorporate any sugar left on the sides of the bowl
- Add the 2 Tbsp water. Continue mixing for 8 minutes on slow. It should look like thick high meringue
You can see that the beater or the icing barely moves if you shake the icing or set the beater in the icing. That is how thick it will get.
It is now perfect consistency for glueing gingerbread houses or making royal icing candies
Thinning for piping and cookies
- Divide into smaller bowls and tint with food coloring of your choice or leave white.
- VERY IMPORTANT: When thinning your icing thin slowly with water. Using a squirt bottle is a great way to add water so you don’t add too much. It’s difficult to re-thicken royal icing
- In separate bowls add 1/4 tsp or a few squirts of water at a time until you get the consistency needed for your project.
- For piping, I usually work with the 25-30 second smooth (if your cut the icing with a butter knife the cut will smooth over and disappear within that time frame.
- For flooding, I thin to 15 to 20 second smooth count) But that works for me. Test it yourself to see what works for you.
- Cover with a damp cloth to prevent the icing from crusting on top and sides of bowl (which will interfere with piping of the icing as it can clog the icing tips)
- Use a small spritzer bottle (used only for this purpose) if it starts to dry while working with the icing. That way you don’t add too much water and change the consistency.
- Fill your piping bags with icing for piping edges and decorative piping
- For flooding I like to use wilton squeeze bottles.
- Start your project
- Let finished project dry overnight.