Why royal icing? Because Mom's powdered sugar, butter and milk frosting is delicious and fun for the kids to use with sprinkles, but Royal icing is much more versatile and behaves better (i.e., stays where it is put). It is known for its smooth texture and ability to harden to a candy-like consistency. Your cookies will resemble works of art like Korey's below, or maybe not because she is amazingly talented, but you can keep trying!
Some of you may be expert-level, run-your-own-business cookie decorators Others may want to try your hand for the first time. Either way, this video will help you hone your embellishing skills! Little Cookie Co. gives us her recipe:
Royal Icing Recipe:
1 bag of icing sugar *see note below
3 tablespoons of meringue powder
2/3 cup of water (do not use all at once)
1/4 cup corn syrup (for shine, soft bite and flexibility)
1 tablespoon of vanilla extract
1 tablespoon of butter bakery emulsion or extract
1 teaspoon of Americolor bright white
*Please note that I use a 2.2 lb. bag of powdered sugar. If you are using a 2lb bag, all you need to do is reduce the amount of water you are using by a little bit.
Directions: Place the powdered sugar and meringue powder in your mixing bowl. Using the paddle attachment or regular beaters, stir the ingredients together on the lowest speed. While you continue on low speed add HALF of the water, corn syrup, vanilla and butter emulsion. You can use any single or combination of flavorings you want. Add in your white color. You can use more than 1 teaspoon if it is not enough to bring it back to a bright white. I normally give it a good squeeze instead of measuring. Make sure to scrape your bowl down. If you find the icing needs a bit more water to come together, you can add another teaspoon or so until all the powdered sugar is incorporated. Once everything is incorporated nicely, you can put your mixer to medium speed and mix it up for 1 minute, scrape the sides down and then mix for another 30 seconds to minute. Make sure not to mix for too much longer because if you over mix your icing will become crumbly or chalky. If you find your icing is too thin, you can always add more powdered sugar and stir it in to thicken it up again. If your icing is too stiff, you can add a bit of water at a time to thin it down. Once you make it a few times, you´ll get the hang of how much water you need to make the consistency you like. Meringue powder can be found at your local cake or craft supply stores!
She goes on to give tips on mixing colors, like use gel coloring and start with just a couple drops.
Your original batch of icing is going to be your outline. Thin it a little to make your flood so it will be the same color.
She has other very good hints:
- Use gel food coloring instead of liquid food coloring to avoid thinning out the icing.
- To prevent the icing from drying out, cover it with plastic wrap or a damp cloth while you are working with it.
- If the icing becomes too thick while you are working with it, add a few drops of water to thin it out.
- After you've mixed the flood to your satisfaction, let it sit 10-15 minutes, then pop the bubbles that rise to the surface.
She also shows you how to bag your icing like a pro!
Go ahead and get creative with your decorating, and enjoy the delicious results; you'll be making cookies like these in no time!
