Royal Icing is pretty simple to master once you get to know it’s quirky characteristics.
It likes to dry – which is why we use it right?
But I mean, it likes to dry WHILE YOUR ARE USING IT!
So you have to just get the hang of working fast, being organized and working CLEAN, which is not easy when you are in the midst of a gigantic royal icing cookie project!
Things can get out of hand pretty quickly! Trust me!
The amount of bowls you can pile up is pretty impressive (unless you are the person washing the dishes after! Then meh…not impressive but annoying!)
Be sure to have it all thought out before you begin and THAT is my second advice:
DO NOT TO BEGIN Until you have your entire Mise en Place before you!
Meaning, cookies baked and cooled of course.
Divide up the icing and get all your colors colored; be sure to have them covered with damp paper towels or coffee filters so they don’t start to crust over and dry out while you are working.
Have any adornments made up ahead of time (like my little leaves and fondant daisy centers for my flower cookies pictured above)
I even draw out sketches of what I want my finished cookies to look like so I can know exactly what colors I need, how many bowls, what kind of tools may be helpful etc ….
I know it sounds like an OCD dream come true, but it’s just that the better prepared you are~ the more fun you will have with this!
So~ GO HAVE FUN!
Oh and don’t forget to make the Sugar Cookie Dough ahead of time!
If you do not have cream of tartar use the juice of 1 lemon
- Confectioners Sugar 12 cups (1500g)
- Cream of Tartar 2 teaspoons (12g)
- Egg Whites (pasteurized) ¾ cup (180g)
- Flavor extracts 1 teaspoon
- Place the sifted confectioners sugar and the cream of tartar in the mixer bowl
- Blend on low speed to aerate.
- Add in the egg whites and any extracts and mix until it is smooth.
- Mix on high for about 20 seconds.
- At this point you can see the consistency and whether you want to adjust with more egg whites or more confectioners sugar.
Bring to room temperature before using. You may have to add more confectioners sugar or water (both 1 Tablespoon at a time) to desired consistency.
- 4 Tablespoons meringue powder
- ½ Cup water
- 1 lb box powdered sugar
- few drops clear extract (optional)
- Combine the meringue powder and water.
- With the paddle attachment of an electric mixer, beat until combined and foamy.
- Sift in the powdered sugar and beat on low to combine.
- Add in the extract.
- Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.