Decorating sugar cookies—for Christmas, a homemade food gift, or a birthday—is one of life’s greatest joys. If you’re looking to perfectly ice cookies and make precise, adorable details, then this royal icing is an absolute must. Whether you’re looking to create simple cookies or creative designs, we’ve got all the top tips here to create the best royal icing (for piping and flooding). Keep reading on for everything you need to know on how to make this cookie decorating staple:
The meringue powder:
You might be wondering, Meringue powder? 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. While some recipes call for egg whites, meringue powder is much easier to work with in our opinion, and is safe to eat without the need of cooking the icing first. If you’re having trouble finding it, check your local craft or baking supply store.
Royal icing consistencies:
— Piping. For stiff royal icing (to pipe outlines or make details with), beat the meringue powder and water until frothy and starting to stiffen, then add confectioners’ sugar and beat until smooth and thick. Add water as needed until it’s stiff enough to hold its shape, but not so stiff that you can’t work with it.
— Flooding. For icing to flood your cookies, add water 1 teaspoon at a time until the desired consistency is reached. What you’re looking for is icing that will hold its shape for a couple of seconds when drizzled on top of the icing, then will slowly start to melt into itself.
How to decorate cookies with royal icing:
If you’re looking to decorate cookies the classic way, here’s what we would suggest: Use a stiffer consistency to pipe outlines or make details with, then thin out the icing with a little more water to flood the cookies. Piping around the cookie to make an outline first will hold in the thinner icing, and will let 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. 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 key is to experiment, and be creative. The more you play around with it the easier it will be!
Make it ahead:
If you decide to make the icing ahead of time, or if you make multiple colors, cover the top with a damp paper towel to keep it 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 from drying out and getting stuck in the tip. Make sure your bag is tied up as well!
Storage:
If you have any leftover icing you want to save, place it in a freezer-safe bag, then place in the freezer for up to 2 months. When you’re ready to use again, thaw in the refrigerator and bring to room temperature before using.
Have you worked with royal icing? Let us know how you like it in the comments below!
Decorating sugar cookies—for Christmas, a homemade food gift, or a birthday—is one of life’s greatest joys. If you’re looking to perfectly ice cookies and make precise, adorable details, then this royal icing is an absolute must. Whether you’re looking to create simple cookies or creative designs, we’ve got all the top tips here to create the best royal icing (for piping and flooding). Keep reading on for everything you need to know on how to make this cookie decorating staple:
The meringue powder:
You might be wondering, Meringue powder? 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. While some recipes call for egg whites, meringue powder is much easier to work with in our opinion, and is safe to eat without the need of cooking the icing first. If you’re having trouble finding it, check your local craft or baking supply store.
Royal icing consistencies:
— Piping. For stiff royal icing (to pipe outlines or make details with), beat the meringue powder and water until frothy and starting to stiffen, then add confectioners’ sugar and beat until smooth and thick. Add water as needed until it’s stiff enough to hold its shape, but not so stiff that you can’t work with it.
— Flooding. For icing to flood your cookies, add water 1 teaspoon at a time until the desired consistency is reached. What you’re looking for is icing that will hold its shape for a couple of seconds when drizzled on top of the icing, then will slowly start to melt into itself.
How to decorate cookies with royal icing:
If you’re looking to decorate cookies the classic way, here’s what we would suggest: Use a stiffer consistency to pipe outlines or make details with, then thin out the icing with a little more water to flood the cookies. Piping around the cookie to make an outline first will hold in the thinner icing, and will let 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. 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 key is to experiment, and be creative. The more you play around with it the easier it will be!
Make it ahead:
If you decide to make the icing ahead of time, or if you make multiple colors, cover the top with a damp paper towel to keep it 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 from drying out and getting stuck in the tip. Make sure your bag is tied up as well!
Storage:
If you have any leftover icing you want to save, place it in a freezer-safe bag, then place in the freezer for up to 2 months. When you’re ready to use again, thaw in the refrigerator and bring to room temperature before using.
Have you worked with royal icing? Let us know how you like it in the comments below!
Directions
-
- Step 1
In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat meringue powder and 5 tablespoons water until frothy and starting to stiffen. Add confectioners’ sugar and beat on medium speed until smooth and thick. Add more water 1 tablespoon at a time, as needed, until mixture holds its shape without being too stiff to work with. Add desired food coloring and beat until incorporated.
- Step 2To thin icing for flooding, add water 1 teaspoon at a time until desired consistency is reached. It should hold its shape for a couple of seconds when drizzled on top of the icing, then start to slowly melt into itself.
- Step 1
Related Video: Cut-Out Sugar Cookies
