Thursday, June 24, 2010

Royal Icing Recipe

This is the royal icing recipe I always use to decorate all of my sugar cookies. It came from my favorite cookie gal's site: Sweetopia. I found it in this post and it's been wonderful to work with.

3/4 c. warm water
5 TBSP. meringue powder
1 tsp cream of tartar
1 tsp. vanilla extract (only if your meringue doesn't contain vanillin powder)
2 lbs. powdered sugar

In mixer bowl, pour in the warm water and the meringue powder. Although the original recipe suggests mixing it with a whisk by hand until it is frothy and thickened...about 30 seconds, i've had great results just using the whisk attachment on my electric mixer.

Add the cream of tartar & vanilla (if applicable) and mix for 30 seconds more.
Pour in all the powdered sugar at once and mix with the paddle attachment on the lowest speed. Mix slowly for a full 10 minutes.
Icing will get thick and creamy.
Cover the bowl with a dampened tea towel to prevent crusting and drying.
Thin the icing with small amounts of warm water until you reach the desired consistency.
(I've determined this to be about 7 TBSP + 1 tsp. for piping).
Add food gels for tinting the frosting.
And then check out for tips on piping...

Now you need some sugar cookies to put this's my favorite recipe.

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