(Plus, it comes with none of the complications of raw, unpasteurized eggs.) Order it online or find it in craft supply stores. Use as is for a thick icing that makes clear, defined outlines (we recommend a piping bag with a variety of different piping tips for that), or thin with a little water to fill in your cookies with “flood icing.” Fresh egg whites work but using meringue powder cuts down the prep time (no separating eggs!) and makes the smoothest icing that is virtually foolproof. A bit of extract and salt make it actually tasty (though it’ll always be sweet). Unlike a rudimentary powdered sugar and liquid (whole milk, water, or juice) glaze, which always dries translucent and is prone to flaking, royal icing has the right consistency for holding crisp lines and saturated color, and dries hard after a few hours.
Seasoned pros and stick-figure drawers alike will appreciate the ease and usability of this simple sugar cookie icing recipe. Royal icing sets up with a hard exterior, but a soft interior, so it’s perfectly okay to stack the cookies together in a container once they’ve dried.Everyone’s suddenly an artist during the holiday season and the allure of decorating sugar cookies (or trying to, at least) never fades. If your base bowl appears to be losing swirl, repeat the process of drizzling in new color! The best part is that you cannot mess this recipe up. When the icing sets up, it will be smooth and appear marbled! Place each cookie on a cooling rack with wax paper underneath to dry. Once swirled, it’s time to dip the cookies! Take each cookie and gently dip it into the icing, letting the extra drip off. Again – let it be messy! I forgot to take photos for my Valentine cookies using pink and red, but these photos show an example of when I used three colors for mermaid-style birthday cookies previously! Using a toothpick, swirl the colors around. The joy of these cookies is that there is no such thing as perfect! When your colors are ready, drizzle a little bit of each into your base bowl (not all of it!). To note: you can definitely make more than two colors! Just know that the more colors you create, the easier it is for the frosting to start getting a “grey” color, so keep that in mind. A little goes a long way in creating colors! I can never find them in stores, so I encourage ordering them online. The smaller bowls is where you can get creative with colors! I recommend using food coloring gels. You should now have half your icing in the main bowl and two smaller bowls, each with 1/4 icing in them. Pour 1/4 of the icing in a separate bowl, and another 1/4 of the icing in a second bowl. Your royal icing will look white in color and that will serve as the “base”. It’s important that the texture makes it easy to dip the cookies and have the excess drip off. of water at a time until it has runnier texture.
Using an electric mixer (I use my hand mixer, because my stand up KitchenAid is too large for the job unless I’m making a ton of icing!), whip your egg white until slightly frothy.įor this specific royal icing recipe, you are going to want water it down a bit more than traditional royal icing, so gradually add 1/2 tsp.
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