Royal icing are great for cookie designs and are made from egg whites or meringue powder.
Although making royal icing do not require much ingredients, it is important to note that when making royal icing, all the utensils must be free of grease and water and the icing must be covered to keep damp so it does not harden before the decorating is finished. Here’s a good recipe you can use for making royal icing! 😀
Recipe for Royal Icing Using Egg Whites
Makes about 3 cups
2 large (60 grams) egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
1. In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined.
2. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Recipe for Royal Icing Using Meringue Powder
Makes about 3 cups
4 cups (440 grams) confectioners’ (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 – 3/4 cup (120 – 180 ml) warm water
1. In the bowl of your electric mixer (or with a hand mixer), beat the confectioners’ sugar and meringue powder until combined.
2. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water.
To cover or ‘flood’ the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. For more information on royal icing, check it out here!