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This DIY Royal Icing offers foolproof results for dressing up sugar cookies like a pro. Using meringue powder instead of eggs, you'll get just the right texture for both covering large areas and adding tiny details. It's perfect for holiday baking or special events, drying beautifully but staying soft enough to enjoy eating.
What Makes This Mix Special
You'll find this royal icing super easy to work with, whether you're new to cookie decorating or have years of experience. The meringue powder approach takes away worries about using raw eggs while giving you that perfect shiny finish. You can quickly tweak it to suit whatever design you're working on, from detailed lines to smooth surfaces, and it hardens nicely without becoming too crunchy.
What You'll Need
- Main Components:
- 4 cups (480g) powdered sugar, sifted
- 3 tablespoons meringue powder
- 6 tablespoons water, with extra for thinning
- For Adding Color:
- Gel food coloring (multiple shades)
- Tools Required:
- Stand mixer with whisk attachment
- Sugar sifter
- Measuring tools
- Decorating bags
- Decorating tips (sizes #1, #2, #4)
- Separate containers for colors
How To Make It
- Mix Dry Stuff
- Pour sifted powdered sugar into your mixing bowl. Add the meringue powder and stir them together well.
- Create The Base
- Pour in 6 tablespoons water. Beat with the whisk attachment at medium speed until stiff peaks show up, about 2-3 minutes.
- Get The Right Thickness
- For smooth flooding, add tiny bits of water until your icing settles back within 5-10 seconds when disturbed. Keep it thicker or add more sugar for detailed piping work.
- Add Your Colors
- Split into smaller batches and mix in gel coloring until you've got even shades throughout.
- Get Ready To Decorate
- Put your colored icing in decorating bags with the right tips. Cover any leftover icing with wet paper towels to keep it from drying out.
Expert Advice
Check if your icing flows right by pulling a knife through it and counting how fast it smooths over. Only use gel colors since liquid ones mess up the texture. Always keep unused icing covered with plastic wrap touching the surface. Don't wait to wash your tools as this stuff hardens fast. Work with small amounts when adding colors so you can maintain the perfect consistency.
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Creative Design Ideas
Go with tip #4 when you need to outline and fill bigger sections. Try smaller tips for intricate patterns and text. Let each design element dry fully before adding more layers. Make cool swirled patterns by dropping different colored dots close together and pulling a toothpick through them. Test your icing flow on some parchment before starting on your actual cookies.
Keeping It Fresh
Your royal icing can last up to 2 weeks in the fridge if kept in sealed containers. Make sure to put plastic wrap right on top of the icing so it won't dry out. You can freeze it for up to 2 months in ziplock bags. When you're ready to use frozen icing, let it thaw in the fridge overnight and give it a quick whip. Room temperature icing works best for smooth decorating.
Frequently Asked Questions
- → How can I check if my icing’s consistency is right?
- When you pull the icing up, it should drizzle and settle within 5-10 seconds. If it’s too thick, mix in water; if too thin, beat it more or add sugar.
- → How much time does it need to fully dry?
- A thin coating dries in about 2 hours at room temperature. Thicker layers take a bit longer. Popping them in the fridge can speed it up.
- → Can I add different flavors to it?
- Absolutely! Just add 1/2 teaspoon of your favorite extract like lemon, maple, or peppermint when mixing the water. Or use 1 teaspoon of vanilla.
- → How do I stop the icing from drying out as I work?
- Keep a damp paper towel pressed right on top of the icing when you’re not using it. That’ll stop it from drying up.
- → Why is meringue powder so useful?
- It keeps the icing stable and helps it set up nicely. Plus, it’s way simpler and safer than using raw eggs.