Royal Icing for sugar cookies can be the toughest icing to make. However once you figure it out it’s super easy!
The great thing about Royal Icing is that it dries hard and you can layer it and make cookies that are almost too pretty to eat! First let’s go thru a few things to note about Royal Icing.
Why make and use royal icing?
Most commonly used on sugar cookies, royal icing dries hard and you can create details and script on your cookies. You can also use this to pipe details to use on a cake after it hardens (flowers, scrollwork and small piping details).
With royal icing, you need to have patience!
Royal Icing takes a MINIMUM 6 – 8 hours to harden completely. I suggest planning to be able to leave it 12 hours from your last layer of details. Typically I will leave 1-2 hours between layers. Don’t worry about the sugar cookies going stale, due to the high sugar content they can be out for 24 hours easily.
Piping with Royal Icing takes PRACTICE. and lots of it! The first cookies you decorate won’t look like the ones you saw on Instagram or Pinterest. Probably not on your 5th try either, but if you stick with it, like most things, they will improve!
What do you need to make this icing?
To make a basic batch of icing you need warm water, meringue powder and icing sugar. Some recipes call for vanilla and/or corn syrup but they are not necessary. Vanilla can change the colour and flavour of the icing and corn syrup is typically used to add a shine to the icing. If a recipe calls for egg whites vs. meringue powder it is simply because meringue powder is a dried alternative but will give similar results. I personally find the meringue powder easier to work with.
Why different consistencies?
A lot of cookie decorators swear by using 2-3 different consistencies per colour. A thicker consistency for the outline, a thinner for flooding and one somewhere in between for details. While I will suggest mixing the colour you want prior to changing consistencies so that they are all identical, if you are just beginning you can start with a medium consistency of icing you just need to work quickly when decorating.
In an airtight container I suggest storing in the fridge for up to a month and a 2-3 months in the freezer.
How to store Royal Icing?
Due to the high sugar content this icing can be good for weeks (or longer in the freezer!). In an airtight container I suggest storing in the fridge for up to a month and a 2-3 months in the freezer. I leave mine in the fridge and then take it out about an hour before use. If it is already in a piping bag then I will massage the bag incase of any separation. If it is a larger amount in a container then I either stir it with a spoon until combined or toss it in a mixer bowl and remix for 2 minutes.
Add some colour!
You can tint Royal Icing to be any colour that you want! Be careful not to add too much colour or it can alter the taste of the icing (especially red!). If you are dividing up a batch of Royal Icing to make multiple colours make sure to cover the icing while tinting as it dries really fast! I’ll include some photos below.
Why do my tools need to be re-cleaned?
Even the smallest amount of oils or grease in a bowl can break down the consistency of royal icing. I always re-clean my bowl and tools prior to making icing just incase.
Keep scrolling for recipe and how to make royal icing!
Have any other tips to share about Royal Icing ? Comment below!
Ally’s Royal Icing
Equipment
- Electric Mixer
- Whisk
- Large Mixing Bowl
Ingredients
- 2 tbsp Meringue Powder
- 1/2 cup Warm Water
- 2 2/3 cups Icing Sugar
Instructions
- Whisk warm water with Meringue Powder in the bottom of the mixer bowl for 20-30 seconds to combine. I use a hand whisk.
- Add half of the Icing Sugar to the bowl and mix using the beater attachment for 30 seconds.
- Scrape down the sides of the bowl and add remaining icing sugar. Mix on low speed for 8-10 mins.
- Royal Icing will be thick and take about 30 seconds to drip from the beater. Add more water ½ tbsp at a time until you reach desired consistency.
- Add food colouring for desired color.
- Transfer to a piping bag and it’s ready to use!
Notes
- Royal Icing loses consistency if it comes in contact with any oils. Make sure to re-clean all bowls and tools needed when making Royal Icing for best results.
- Typically bakers will use a thicker consistency for outlines and a thinner consistency for flooding the inside of the cookie. If you are just decorating with kids and want a general consistency, I recommend the icing taking about 10 seconds to drip from the beater.
- This recipe will make thick Royal Icing, this is intended so that you can water it down for the desired consistancy.