Royal icing is one of my favorite icings to make. It whips up so quickly, tastes yummy and the artistic possibilities for decorating those cookies that come along with it…JUST AMAZING! You know me by now, I love anything that can lend itself to a little bit of artistic flair! 🙂
Today I am sharing with you my favorite royal icing recipe. It is by far, tried and true. This is the one that has been used in good ole dad’s bakery for years! Shhhh…don’t tell him I shared. 😉
4 cups powdered sugar, sifted
2 Tbsp meringue powder
5 Tbsp water
1 tsp vanilla (or other flavor extract)
Additional water for thinning to desired consistency
- Combine meringue powder, vanilla extract, and water in bowl, mixing on low.
- Gradually add powdered sugar and continue to mix on low.
- After all powdered sugar has been incorporated continue mixing until the icing has a matte appearance. This is after approximately 5 minutes of mixing.
- Slowly add additional water and mix until desired consistency is achieved.
Store frosting in an air tight container. If frosting tip becomes clogged use warm water to remove clog.
Use a spoon to check your icing consistency. Do this by letting the icing drip off the spoon back into the bowl. Slightly thicker icing is ideal for piping edges and fine detail work. A little bit thinner consistency works great for flooding cookies. I personally aim for a consistency between the two and am able to use the icing for both outlining and flooding the cookies! 🙂 There is my laziness showing through again. This allows me to only have to color one aliquot of icing as opposed to doing two: an outliner and a flooder.
Happy cookie decorating, and my favorite part….COOKIE EATING! YUM! 🙂