Royal icing is the perfect for icing sugar cookies with and to make pretty details. Use a stiffer consistency to pipe outlines or make details with and then thin out the icing with a little more water to flood the cookies. Piping around cookie to make an outline first will hold in the thinner icing and let’s you make a flat smooth top. If you want to add in details like polka dots or lines that are flush with the rest of the icing, add the details while the bottom layer is still wet. But if you want to add details that stand out and add dimension let the icing dry for a little bit and then use the stiffer consistency icing to add those details. The more you play around with it the easier it will be and become more fun!
The use of meringue powder creates a thicker icing that puffs slightly on the cookies and creates a thick layer of icing that will make your cookies stand out in the best way. Meringue powder is much easier to work with than egg whites and is safe to eat without the need of cooking the icing first. Meringue powder can be found in most craft or baking supply stores!
This royal icing will dry into a smooth, flat, matte surface. The top layer will dry quickly, but you’ll need to give the icing a few hours to dry completely. If you make the icing ahead of time, or even if you make multiple colors, keep the top of the icing covered with a damp paper towel to keep the top from drying out. You can also cover the pastry tip with a small piece of a damp paper towel to keep any of the icing drying out and getting stuck in the tip. Make sure your bag is tied up as well!
Have you worked with royal icing? Let us know how you like it in the comments below!
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she’s also our go-to for all things regarding Midwestern cuisine. She’s also our expert pie crimper.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.