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This DIY Royal Icing offers effortless cookie decoration with pro-quality results. It uses meringue powder instead of eggs, giving you just the right texture for both flooding cookies and adding intricate details. It's perfect for holiday treats or special events, drying with a stunning look while still staying soft enough to enjoy.
What Makes This Mix Special
This royal icing gives you complete control over thickness, making it great for newbies and seasoned decorators alike. The meringue powder takes away any worries about raw eggs but still creates that shiny, stable finish you want. You can easily tweak it for different decorating needs, from tiny details to smooth surfaces, and it hardens nicely without getting too crunchy.
What You'll Need
- Main Components:
- 4 cups (480g) sifted powdered sugar
- 3 tablespoons meringue powder
- 6 tablespoons water, with extra for thinning
- For Adding Color:
- Gel food coloring (different shades)
- Tools Required:
- Stand mixer with whisk
- Sugar sifter
- Measuring tools
- Decorator bags
- Different piping tips (#4, #2, #1)
- Separate bowls for colored icings
Making Your Icing
- Mix Dry Stuff
- Put sifted powdered sugar in your mixing bowl. Throw in the meringue powder and mix together until well combined.
- Create The Base
- Pour in 6 tablespoons water. Mix with whisk attachment at medium speed for 2-3 minutes until stiff peaks show up.
- Get The Right Thickness
- For spreading over cookies, add water bit by bit until icing flows back within 5-10 seconds. For detailed work, keep it thicker or add more sugar.
- Add Your Colors
- Split into smaller amounts and mix in gel coloring. Stir until the color looks even throughout.
- Get Ready To Decorate
- Load into piping bags with the tips you need. Keep leftover icing covered with wet paper towels so it doesn't dry out.
Clever Tricks For Better Results
Check your icing by cutting through it with a knife and counting till it smooths out. Stick with gel colors only so your icing stays the right thickness. Always keep unused icing under plastic wrap touching the surface. Make sure you wash tools right away before icing hardens. Work with small amounts when adding colors to keep control of your icing's thickness.
Decorating Techniques
Grab tip #4 when you need to outline and fill bigger spaces. Go with smaller tips for tiny details and words. Let each part fully dry before adding more designs on top. Make swirly patterns by dropping different colored dots and pulling them with a toothpick. Try your icing on some parchment paper first to get comfortable with how it flows.
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Keeping Your Icing Fresh
You can keep royal icing in sealed containers in your fridge for up to 2 weeks. Put plastic wrap right on the icing surface to stop it from crusting. Pop it in the freezer in sealed bags for up to 2 months if needed. When you want to use frozen icing, thaw it overnight in the fridge and whip it again. Let it warm to room temp for the best results when decorating.
Frequently Asked Questions
- → How can I check if my icing is the proper thickness?
- Lift up the icing and let it fall. It should settle smoothly in about 5-10 seconds. Too thick? Add water. Too runny? Beat longer or add sugar.
- → How much time does it need to dry?
- A thin coat will harden in about 2 hours at room temperature. Thicker layers take more time. Using the fridge can speed this up.
- → Can I add flavors to the icing?
- Definitely! Mix in 1/2 teaspoon of your favorite extract, like orange, lemon, or peppermint. Or use 1 teaspoon of vanilla for a classic touch.
- → How do I keep it from drying out when I’m not using it?
- Place a damp paper towel gently on the icing's surface to stop it from getting crusty while you're not working with it.
- → Why is meringue powder used?
- Meringue powder keeps the icing stable and helps it firm up nicely. It’s also easier and safer than using raw egg whites.