Cookie Decorating 101 |Royal Icing
Hi sweet friends! Welcome back and thank you so much for being patient with me while I take some time off during my pregnancy. Today we are continuing our new series called COOKIE DECORATING 101. In this second video we will go over making the royal icing for your cookies and we will also go over a few tips and tricks regarding royal icing.
The majority of the ingredients I use can be found at Walmart, HEB, local grocery stores, local cake supply stores, SAMS, COSTCO, and even on AMAZON.
To find my recipes you can search my channel name VERY CHERRY CAKES followed by the recipe you need, in case you can’t find a recipe let me know in the comments so I can fix it
ROYAL ICING RECIPE
(this recipe can be halved for smaller portion of cookies)
✨ 2 pounds powdered sugar
✨ 1 teaspoon clear vanilla extract
✨ 1/2 teaspoon almond extract (this is optional)
✨ 5 tablespoons meringue powder
✨ 1 tablespoon light corn syrup
✨ 2/3 cups water
Add all ingredients into your mixing bowl, using the paddle attachment we are going to start slowly mixing on low speed until the ingredients incorporate. Once they incorporate we are going to increase our speed to medium speed and we are going to mix on this speed for approximately 5-7 minutes. We are looking for the royal icing to whip up and have stiff peaks. It should double in size and become more of a pure white.
Cookie Decorating 101 |Royal Icing
Course: Cookies30
30
minutesIngredients
2 pounds powdered sugar
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract (this is optional)
5 tablespoons meringue powder
1 tablespoon light corn syrup
2/3 cups water
Directions
- add all ingredients into your mixing bowl
- using the paddle attachment we are going to start slowly mixing on low speed until the ingredients incorporate
- Once they incorporate we are going to increase our speed to medium speed and we are going to mix on this speed for approximately 5-7 minutes
- We are looking for the royal icing to whip up and have stiff peaks. It should double in size and become more of a pure white.
Recipe Video
Notes
- light corn starch will give your royal icing more stretch and give you a glossier finish in your cookies, it will also give you a bit more working time as it take a bit longer to dry but it helps prevent breaking (for example specially when you are using the royal icing to write)
- using the paddle attachment will prevent bubbles from entering the royal icing, you can also use a whisk attachment but be prepared for the royal icing to have a bit more air bubbles mixed in.
- after 7 minutes your icing is ready, store it in an airtight container, if you are using it right away, place a damp towel over the bowl to prevent the royal icing from forming a crust.