Royal Icing (2 Ways)
10 mins
3 cups
Recipe you are creating:
Royal Icing (2 Ways)
Make fluffy royal icing for string work, decorating and more! This recipe can also be used thinned down for flooding cookies.
Recipe Ingredients:
Meringue Powder Version:
Makes: Approx. 6 cups
6 tablespoons LorAnn Meringue Powder
2 pounds powdered sugar
10 to 12 tablespoons water*
* Water varies depending on weather conditions and desired stiffness of icing:
Soft Peak = more water
Stiff Peak = less water
Egg White Version:
Makes: Approx. 3 cups
3 egg whites at room temperature
1 pound powdered sugar
1/2 teaspoon cream of tartar
Recipe Directions:
Meringue Powder Version: Combine ingredients (start with 10 tablespoons of water and add more in small amounts at time as needed) in mixing bowl and beat at low speed for 7 to 10 minutes until icing forms peaks and becomes white. After icing has formed peaks you may thin it down with more water for desired consistency.
Egg White Version: Combine ingredients and beat at high speed for 7-10 minutes.
Makes approximately 6 cups of icing.
Tips:
Keep all utensils and mixer bowl grease-free to prevent the icing from breaking down.
Too much water? Add more powdered sugar. Keep covered at all times in an air tight container.
Re-beat after storing. Do not add more water, it will beat back up to its original condition.
Never refrigerate.
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A note about ingredients used in our recipes:
When creating our recipes we use the following unless otherwise noted in the recipe:
Eggs = Large Eggs
All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic
Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic
Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour
Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour
Almond Flour = Bob’s Red Mill Super-Fine Almond Flour
Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)
Sour Cream = Full Fat Sour Cream
Yogurt = Full Fat Yogurt
Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk
Cream = 40% Heavy Cream
Butter = Unsalted Sweet Cream butter unless otherwise noted
Tags:
Royal Icing, Frosting, Dessert, Royal Icing Recipe, How to make icing for cookies
Categories:
Cake Decorating, Cake, Cupcake, Frosting, Cookie Decorating