How to Make Royal Icing for Piping and Flooding Cookies video 03:31
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Learn how I make royal icing for decorating sugar cookies! This is the only recipe I use anymore as it works so well for me. It also stores well. Like I said in the video, if you have issues using raw egg whites you can use pasteurized whites found in almost every supermarket.
What you’ll need:
3 cups powdered (icing or confectioners) sugar
2 large egg whites (or equivalent of pasteurized whites)
1/4 tsp cream of tartar (tartaric acid)
1 tsp vanilla extract
In a large bowl or in a stand mixer combine powdered sugar, cream of tartar and egg whites. Mix on low until combined. Add in vanilla and beat on high for one minute. At this point the icing is thick, sticky and like glue. Add in about a tablespoon of water and beat on high for 3 minutes. From here you can color it and use it as-is to ice cookies using a spatula or knife of you can store it.
To store icing: put into a bowl and put a piece of plastic wrap over the top of the icing to prevent a skin from forming and store covered for up to a week. Let icing come to room temp and stir well before using.
For use in a pastry bag for piping and flooding: Color icing as desired and start adding water 1/2 tsp at a time until icing becomes thin and a ‘5 second consistency’, meaning threads of icing falling off a spoon are absorbed completely back into the icing within 5 seconds. Then let sit 20 minutes, covered, to allow any air bubbles to come to the surface and pop before adding to a pastry bag.
***NOTE: when using, make sure to keep the ends of the pastry bags or decorating tips covered with a damp towel to prevent icing from hardening in the tip. Also, let cookies dry 12-24 hours before packaging and storing cookies. Don’t worry, they won’t go stale.
Music by Kevin MacLeod (http://incompetech.com)