Royal Icing 101

Royal Icing Recipe

Ingredients: 

  • 1 cup water 
  • 5 Tbsp Meringue Powder
  • 1 tsp vanilla extract (clear if you have it) or any clear OIL FREE flavoring 
  • Optional *1 TBSP Lemon, lime or orange juice
  • 1 tsp cream of Tartar *optional 
  • 1 Kg bag of Powdered icing sugar (sifted)
  • Water for thinning for consistency desired

Instructions:

DSC_5673

  1. In a small mixing bowl, or in the bowl of a grease free stand mixer bowl whisk together the Meringue powder and 1/4 cup water until dissolved, smooth and frothy.DSC_5674
  2. Add sifted Icing sugar, and cream of tartar to the bowl of a stand mixer.DSC_9279DSC_5675
  3. Pour the meringue powder and water solution over the icing sugarDSC_9274 DSC_9275DSC_5676
  4. Add the vanilla or oil free flavoring (oils are not your friend when making royal icing, make sure your utensils are completely oil free) and the
  5. Add the rest of the water mix until incorporated.
  6. Mix on slow with the paddle attachment or whisk attachment of your stand mixer for 2 min until combined.  Both work however the paddle attachment may have less bubbles in the final icing when thinning.  The jury is still out on this one.DSC_5678
  7. Wipe down the sides of your mixing bowl to incorporate any sugar left on the sides of the bowl, add in the lemon juice.DSC_9284
  8. Continue mixing for 8 minutes on low speed. DSC_9281  You will know when it is finished as it should look like thick high meringueDSC_5693You can use the whisk attachment.  It adds more air so I prefer it when I want super thick and fluffy frosting that I won’t need to thin, ie: gingerbread house making.20131015-100506.jpg

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 3D royal icing candies or transfers

Thinning for piping and cookies

  1. Divide into smaller bowls and tint with food coloring of your choice or leave white.
  2.  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.
  3. 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.
  4. 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.
  5. 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.
  6. 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)
  7. Use a small spray 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.
  8. Fill your piping bags with icing for piping edges and decorative piping
  9. For flooding I like to use wilton squeeze bottles.
  10. Start your project
  11. Let finished icing dry for 4-6 hrs or overnight.
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5 thoughts on “Royal Icing 101

  1. Marion says:

    Thank you for the Royal Icing Recipe.Your Gingerbread Houses are very beautiful,they are beautiful centrepieces.Your are The Handy Homemaker your work is awesome.You and your beautiful family have a Merry Christmas.🎅🎄

    Like

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