Welcome to The Baking Bee Blog! I’m thrilled to share my very first recipe with you, and it’s a classic that’s perfect for decorating cookies all year round: Royal Icing using Meringue Powder. This recipe is the backbone of so many of my cookie designs, and it’s easy enough for any baking enthusiast to master. I hope you enjoy it as much as I do!
Why This Recipe Works
Royal icing is famous for its smooth, hard finish and glossy look, making it ideal for intricate designs and also flooding. Using meringue powder keeps things simple (no raw eggs!), and the result is a beautiful icing that holds up perfectly, even when gifted to friends and family. Not to mention, the icing has a delicate sweetness that complements any cookie flavor!
Ingredients You’ll Need
One of the best things about this recipe is that it requires just a few ingredients you might already have in your pantry. Here’s what you’ll need:
- Powdered Sugar: This is the main ingredient, giving the icing its sweetness and structure. An optional step is to remove any clumps; this helps create a smoother texture (I don’t sift mine and it turns out fine!).
- Meringue Powder: The secret to creating that sturdy royal icing texture. Meringue powder acts as a stabilizer, helping the icing dry firm and preventing it from cracking.
- Corn Syrup: This adds shine and helps the icing harden nicely.
- Water: The unsung hero of this recipe! Water helps adjust the icing’s consistency, making it perfect for both outlining and flooding cookies.
- Lemon Extract (optional): Lemon extract is the secret key! It elevates the icing, as well as the cookie. I usually use a couple teaspoons, but feel free to add to taste.
- Vanilla Abstract (optional): Adds a hint of flavor that’s lovely but optional if you’re looking for a more neutral taste (I usually add, either lemon extract, or vanilla extract, but not both).
How to Make Royal Icing
Ingredients
- 4 cups confectioners’ sugar
- 1 tbsp corn syrup
- 4 tbsp lemon juice extract
- 8 tbsp warm water (add more if the consistency is too thick to mix)
Step 1: Mix the Ingredients (except for Powdered Sugar)
Start by adding all ingredients, except for the powdered sugar, into a large bowl. Mix until you get a foamy texture.
Step 2: Add the Powdered Sugar
Gradually add the 4 cups of powdered sugar into the large mixing bowl. Mix on low speed until the ingredients come together, then increase to medium speed until the icing is smooth and shiny, about 2-3 minutes. Each kitchen environment is different, so the water to powdered sugar ratio might not be exact for you. If the ratio of wet to dry is off (too much powdered sugar) gradually mix in water, one teaspoon at a time.
Step 3: Find Your Perfect Consistency
One of the tricks to great royal icing is finding the right consistency. For outlining, you’ll want it to be slightly thicker (like toothpaste). For flooding (filling in the outline), add water gradually, about 1/4 teaspoon at a time, until it reaches a honey-like consistency. A good rule of thumb is the “10-second rule”: when you run a spoon through the icing, it should smooth out in about 10 seconds for flooding consistency.
Step 4: Add Color and Decorate
Once your icing is ready, it’s time for the fun part! Divide the icing into separate bowls for each color you want to use, and add gel food coloring a drop at a time until you reach the desired shade. Avoid liquid food coloring as it can thin out the icing too much. Then, transfer the icing to piping bags for decorating.
When decorating, start by outlining the cookie with the thicker consistency, let it sit for a minute, and then flood the inside with the thinner consistency. If you want to add sprinkles or decorative sugar, be sure to do it right after flooding, as the icing will start to harden within a few minutes.
Step 5: Dry and Store Cookies
For that perfect, shiny finish, allow the decorated cookies to dry for a few hours. It may seem like a long wait, but trust me, the results are worth it! Once fully dry, you can store the cookies in an airtight container for up to five days, or freeze for up to three months if you want to make them ahead of time.
Storing Leftover Icing
If you have leftover icing, no worries! It keeps well in the fridge for up to three weeks and the freezer for a few months. Just cover it tightly with plastic wrap or store it in a piping bag with a rubber band on the end to prevent it from drying out.
Tips for the Best Royal Icing
Here are a few little tips that have made a big difference for me:
- Sift the Powdered Sugar: If you have clumps in the powdered sugar, sifting gives you a silky smooth finish.
- Gradually Add Water: You can always add more water, but it’s hard to fix if it becomes too thin. Start with the smallest amount and adjust slowly. I even add water drop by drop when I’m approaching the consistency that I want.
- Practice Makes Perfect: Decorating cookies is an art. Before you jump into decorating, practice a bit on parchment paper. This will give you a feel for the pressure needed on the piping bag and help with precision.
And that’s it! With a bit of practice and creativity, this royal icing recipe will help you create beautiful cookie designs that are perfect for any occasion. I hope you’ll enjoy trying it out and making it your own. Stay tuned for more baking adventures here at The Baking Bee Blog!
