Wednesday, December 21, 2016

Christmas Cookies // Part 2_Royal Icing

Second part of the Christmas cookies series: Royal Icing! Today I'm going to share with y'all the recipe I use for Royal Icing. Then tomorrow I'll show y'all a little bit about the technique of flooding sugar cookies. Enjoy! 

~ Royal Icing ~

  • 4 cups icing sugar (otherwise known as powdered, or confectioners sugar)
  • 3 tablespoons meringue powder
  • 5-8 tablespoons water


First, you'll want to use a mixer for this- preferably a stand mixer, but a hand mixer will work too. You'll have to whip the icing for 8-10 minutes, so you don't want to use a spoon. :) 
Pour the powdered sugar into the bowl of your mixer.
Add the meringue powder.
Mix together.
 Turn the mixer onto low, then add about 4 tablespoons of water.
Add another 4 tablespoons or so of water, then turn the mixer to full speed and allow it to whip for 8-10 minutes, or until the icing is soft and fluffy.
At this point the icing is a good consistency to use for making roses, or as glue to hold gingerbread houses together and such. :) Royal icing doesn't taste as good as buttercream, so I wouldn't suggest using it to frost an entire cake. Tomorrow I'll show y'all a little about flooding and coloring royal icing. I hope y'all are enjoying this Christmas cookie series! :) 

I hope you try this recipe! If you do I'd love to see pictures! :) Or you can pin this recipe and save it for later! Be sure to come back soon! And a very Merry Christmas! ♥Katie

Related Posts:

Sugar Cookies

Homemade Pie Crust

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