My First Attempt At Royal Icing Was Not Great!
When I decided to make some decorated cookies for my Grand-daughters Birthday several years ago, I had no idea how that would change my life! It started me on a baking journey that I had no idea I would go on! My love for baking has done nothing but increase over the last 5 years, and Royal Icing was definitely part of that!
Let’s just say…that first set was not very cute! I had no idea at the time of making them that the Royal Icing needed to dry overnight, but even so, they made it to the party and my little grand-daughter Berry LOVED them!!
Her eyes lit up and she got the biggest smile on her face and she ate 3 cookies! Everyone really seemed to enjoy them, even the adults. And even with all the problems I had making them that first time, mostly because I had no idea of how to work with Royal Icing, the joy they brought made me want to try again.
Before I tried again, I knew I needed some help, so I looked up some videos on the internet and found Julia Usher’s tutorial’s. I was AMAZED at what she could do, and how beautiful her cookies were and I immediately became one of her online students!
I started out using her recipe for Sugar Cookies and Royal Icing, and I still use them today. They are delish!
Her Royal Icing Recipe uses pasteurized raw egg whites, which are simply egg whites that have been heated to a point as to kill all bacteria, but not cook them. You can buy these in a carton at most local grocery stores. Her Royal Icing is very easy to make and I can throw it together in no time at all.
I had no idea at the time I started learning, that there was also a Royal Icing recipe that uses Meringue Powder instead of the Pasteurized Egg Whites. The benefit of this is that Meringue Powder has a much longer shelf life and can be kept in the pantry, as where the Egg Whites have a shorter shelf life and have to be kept in the fridge.
However, even though the shelf life is shorter on Pasteurized Egg Whites, you still have a pretty good amount of time that they last from the time you purchase them until the expiration date, which can be from 6 to 8 weeks.
My Favorite is Royal Icing With Egg Whites
It seems to me that most cookier’s (people who make and decorate Royal Icing Cookies) use the Meringue Powder Royal Icing, however my favorite is the one using Egg Whites. It’s all a matter of preference , and whichever you like is great, I just happen to like the Egg White recipe.
It’s what I learned on, and it’s what I’m use to. I have tried the Meringue Powder recipe, making it, tasting it, and piping it, and for me, it all comes down to taste. Out of the two, I really LOVE the taste of Egg White Royal Icing. Piping it is easy too, so it’s my go-to!
I use Julia Usher’s basic recipe, but I add 2 flavors. Instead of just Vanilla, I use both clear Vanilla AND Almond Extract. I just LOVE the taste! The Almond is not overpowering at all, and like I said, it’s yummy!
How to Make Royal Icing
To make the Royal Icing, using a stand or hand mixer fitted with the whisk attachment, combine a 2 pound bag of 10x powdered sugar and 1/2 teaspoon of Cream of Tartar. Give it a hand mix , then stir in the egg whites to moisten, and beat on low speed until incorporated.
Turn up to med-high speed and beat for about 1 minute. It will thicken as this happens and the color will turn to a brighter white. Add the clear vanilla, almond extract and white food gel to your desired shade of white, then beat about another minute until really silky and white.
Don’t beat for too long or you will incorporate air bubbles. For the white food gel, I think I usually add a couple of teaspoons. I just squeeze it in until I see the white color of the Icing brighten and change.
This is your base Royal Icing. It’s a medium-thick consistency, not too thin and not too thick. There are times you will need it thinner, and there are times you will need it thicker.
For flooding, you will need to add water to thin it, and for flowers, writing, etc, you will need to add a bit of sifted powdered sugar to thicken. I will be adding another post soon that will go more in depth on how to use Royal Icing, so look out for that!
To store it during decorating, transfer to a container and seal the top of the RI with cling wrap so that it doesn’t form a crust on top.
I usually put it in a disposable Rubbermaid Plastic Storage bowl, and before putting the lid on, I seal the top of the Royal Icing with a piece of cling wrap, pressing onto the the top of the Icing to prevent crusting. It needs to be completely sealed from any air getting in, and this does the trick for me.
If you don’t have any of the rubbermaid bowls, and you are using a regular bowl, just add another piece of Cling Wrap over the first piece to seal it.
This icing will last in the fridge for 3 to 4 days, but let come to room temp when you take it out, giving it a little whisking. Any leftover RI can be frozen.
To freeze just put it in a zip-lock freezer bag, making sure to squeeze all of the air out before sealing, and freeze it for up to 3 months. To use after freezing, take it out of the freezer and thaw to room temperature before using. Whisk it before using to give it a little freshen-up.
For decorating, if you flood your cookies before decorating with detail work, let the cookies dry overnight, uncovered. Don’t put them in the fridge to dry, just leave them room temperature.
Like I said, I will be adding another post soon on different techniques in using Royal Icing, but you can also find all of Julia’s amazing teaching on Royal Icing here!
It is a wonderful Icing and you can get quite creative with it. Check out my Easter Gingerbread Egg With Free Template Here. All of the detail work, including the flowers are done with Royal Icing.
Here are some other examples of what you can do with Royal Icing.
You can check out my Easter Gingerbread House here with Free Template! Or my Russian Easter Bread – Kulich, decorated with Royal Icing here!
I hope you enjoy Royal Icing as much as I have, and thank you so much for taking time to read my Blog!
Blessings!
Teesa
Teesa’s Favorite Royal Icing
Equipment
- Hand or Stand Mixer
- Measuring Cup
Ingredients
- 2 Lb Bag Confectioner's/Powdered Sugar Approx 8 Cups
- ½ Teaspoon Cream of Tartar
- 5 oz Pasteurized Egg Whites
- 1 Teaspoon Clear Vanilla Extract
- 1 Teaspoon Almond Extract
- White Gel Food Color Too desired Shade to brighten Icing
Instructions
To Make Royal Icing
- Mix Powdered Sugar and Cream of Tartar by hand in the bowl of an electric mixer.
- Stir in Egg Whites until moistened, and powdered sugar is mostly incorporated.
- With Whisk attachment, beat on low speed until sugar is incorporated.
- Turn to med-high and beat for approx 1 minute. It will thicken as you beat it.
- Add in Clear Vanilla, Almond Extract and White Food Gel. Mix about 1 additional minute until white and silky. Don’t over-beat as it will add in air bubbles.
- Store in airtight container with cling wrap pressed down on top, so as not to form a crust.
- Can be stored in fridge for up to 4 days, and frozen for up to 3 months. Thaw and bring to room temp before using.
