Royal Icing Recipe

I’ve been scouring the web for a royal icing recipe to decorate cookies.

Royal Icing | Bakerette.com

I found a great royal icing recipe that seems to be circulating the web, but I’ll use the one posted by Sweetopia, who, by the way, has great tutorials on decorating cupcakes, cookies and other amazing goodies! I was in awe with all of her creations.

Anyway, I’ve adapted her recipe slightly by increasing the water content because each time I’ve made this icing, I’ve had to add more water than what she calls for. She also calls for 2.25 pounds of powdered sugar, but I found that 2 pounds is sufficient and works well.

Ingredients

  • 1 cup warm water
  • 5 tablespoons meringue powder
  • 1 teaspoon cream of tarter
  • 1 teaspoon clear vanilla extract
  • 2 pounds powdered sugar
  • Food coloring (optional)

Instructions

  1.  In a large mixing bowl, whip together the water and meringue powder with an electric mixture until frothy.
  2. Add the cream of tarter and vanilla extract and mix well.
  3. Dump in ALL of the powdered sugar into the mix and beat for approximately 10 minutes. I do this with my KitchenAid, but a hand mixer will work well, too. The icing should be runny, like warmed-up honey, and not thick like paste. Using the 10-second rule* (see notation below), check the icing as you go because you will either need to add additional water or powdered sugar to thicken or thin the icing. Only add additional water 1 teaspoon at a time until you reach the desired consistency.
  4. Add food coloring and beat well until completely incorporated (optional).

*Ten-second rule: Lift the beaters up from the bowl and drag a knife through the icing and lift up. It should take 10 seconds for the icing to flatten and smooth out. If it smooths out before the 10 seconds is up, it’s too thin. If it smooths out after 10 seconds, it’s too thick. You be the judge. Once you work with it often enough, you’ll find your happy medium.

Royal Icing Recipe
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 2.25 pounds icing
Ingredients
  • 1 cup warm water
  • 5 tablespoons meringue powder
  • 1 teaspoon cream of tarter
  • 1 teaspoon clear vanilla extract
  • 2 pounds powdered sugar
  • Food coloring (optional)
Instructions
  1. In a large mixing bowl, whip together the water and meringue powder with an electric mixture until frothy.
  2. Add the cream of tarter and vanilla extract and mix well.
  3. Dump in ALL of the powdered sugar into the mix and beat for approximately 10 minutes. I do this with my KitchenAid, but a hand mixer will work well, too. The icing should be runny, like warmed-up honey, and not thick like paste. Using the 10-second rule* (see notation below), check the icing as you go because you will either need to add additional water or powdered sugar to thicken or thin the icing. Only add additional water 1 teaspoon at a time until you reach the desired consistency.
  4. Add food coloring and beat well until completely incorporated (optional).
Notes
Ten-second rule: Lift the beaters up from the bowl and drag a knife through the icing and lift up. It should take 10 seconds for the icing to flatten and smooth out. If it smooths out before the 10 seconds is up, it's too thin. If it smooths out after 10 seconds, it's too thick. You be the judge. Once you work with it often enough, you'll find your happy medium.

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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