Royal Icing for Cookie Decorating
Susan Trianos brings up her secret recipe for decorating high-end sugar cookies. This royal icing can be thinned and used for flooding cookies with icing after creating dams from the normal royal icing. Use the regular and thinned icing recipes together to create perfect dots with no peaks, floods of color, stripes and more!
Servings 3 cups
- 16 oz Powdered sugar 1 lb is about 4 cups
- 5 tbsp Water
- 3 tbsp Meringue powder
- Some extra water In case mix is too stiff
- 1/8 teaspoon cream of tartar
Standard Royal Icing
Make sure all mixing cups, mixing bowl and attachments are grease and fat-free. Any added fats from residue on mixing cups or bowl will ruin the royal icing.
Add all ingredients into stand mixer with paddle attachment and mix on low. If icing mixture is too stiff, mixer will struggle and bog down to mix ingredients. Add small amount of water until mixer doesn't struggle to mix ingredients.
Bump up speed to 2 and whip for 7-10 minutes until icing becomes fluffy, increases in volume, is a bright white color with stiff peaks.
Thinned Royal Icing
After following above instructions, take a portion of icing and put in a separate bowl.
Slowly add water (about 1 tbsp at a time) and mix with spoon until fully incorporated. Pull mixing spoon up and drizzle icing over itself in bowl until it takes 10-12 seconds for drizzle to flatten back into icing completely.
Once you can count 10-12 seconds for drizzled icing to flatten back into icing in bowl, you now have thinned icing, ready to use for flooding sugar cookies with icing.
Calories: 588kcal | Carbohydrates: 150g | Sodium: 4mg | Sugar: 147g | Iron: 0.1mg