Sep 17, 2012

Royal Icing recipe


- 1 pound Confectioners Sugar
- 5 Tablespoons Meringue Powder
- 1/2 cup Water
- 1 teaspoons Vanilla Extract
- Pinch of salt

Combine all ingredients in a stand mixer fitted with the paddle attachment and beat on medium-low speed for 5 minutes. At this point, the icing will be about the consistency of toothpaste. This is the consistency I use for details such as bead or rope borders.

Tip: For the first layer of icing on my cookies, I always use thinned down or "10 Count" Royal Icing. The reason it's called 10 Count Royal Icing is because at the correct consistency it should take 10 seconds for the icing to smooth itself out once it's been piped. That way the icing is thin enough that your surface will dry smooth but not so thin that it will run off of the cookie.

Tip: In order to thin down your icing, add a tablespoon of water at a time. To test the consistency, take a spoonful of icing, drop it back into the bowl and time how long it takes for it to smooth itself out. If you've added too much water, just add more powdered sugar to thicken the icing.

Tip: Add color to the icing during the thinning process. It makes for less mixing later.