Simple White Royal Icing
Easy Royal Icing Recipe with Egg Whites or Meringue Powder for Beginners
Equipment
Ingredients
- 1 lbs Confectioner’s Sugar
- 3 tbsp Meringue Powder or 2 egg whites
- 6 tbsp Warm Water
- 1 tsp Vanilla Extract
- Food Coloring optional
Instructions
Prepare the Base Royal Icing
- Before you start, measure out all your ingredients and have your equipment ready. This will make the process smoother and prevent any mid-recipe scrambling. If you are using egg whites, ensure they are at room temperature for easier mixing.
- Start by whisking together the confectioners’ sugar and either meringue powder or 2 large egg whites in a large glass mixing bowl. If you are using egg whites, ensure they are at room temperature for smoother mixing.
- Gradually add warm water, one tablespoon at a time, while whisking gently to avoid creating too many air bubbles.Mix in the vanilla extract, and continue whisking until the mixture is smooth and shiny.If using egg whites, you may need to adjust the consistency by adding more confectioners’ sugar as needed. The icing should hold firm peaks and have a thick, pipeable texture.
- Switch to a silicone spatula to scrape down the sides of the bowl and ensure everything is fully incorporated.
Prepare Icing for Borders and Drawing
- The base icing consistency is ideal for outlining cookies or creating detailed designs. It should hold its shape while flowing smoothly from the piping bag.Add food coloring, if desired, using a toothpick to control the amount, and mix until the color is evenly distributed.
- Transfer the icing to a thin, disposable piping bag. Only fill the bag about one-third full to keep it lightweight and easy to handle.
- Bring the bag to a vertical position and give it a gentle shake to help the icing settle and push out air bubbles. Twist the top tightly and tie a knot to secure the bag—no fancy clips or tools needed!
Adjust Icing for Flooding
- To create flooding icing, take a portion of the prepared base icing and thin it out. Add warm water, one teaspoon at a time, mixing thoroughly after each addition.Test the consistency by letting the icing drip back into the bowl. It should flow like honey and settle into a smooth surface within 10 seconds.If the icing becomes too thin, sift in a small amount of confectioners’ sugar and mix again until the consistency is perfect.
- Transfer the flooding icing to a separate piping bag with a slightly larger tip. As with the outlining bag, fill it about halfway and twist the top tightly to seal.
Notes
Tips for Outlining and Flooding
•Use the outlining icing to pipe a clean border around the cookie. This creates a barrier to keep the flooding icing in place.
•Fill the center of the outlined area with flooding icing. Use a toothpick or small offset spatula to spread the icing evenly and nudge it into corners.
•Keep a damp cloth handy to rest the tips of the piping bags on when not in use—this prevents drying and unwanted dripping.
Storage Tips
If you have leftover icing, transfer it into fresh piping bags and tie them tightly with a knot. Place the bags into an airtight container and store them in the refrigerator for up to three days. When ready to use, let the icing come to room temperature and knead the bags gently to restore their consistency.
Nutrition
Calories: 607kcalCarbohydrates: 151gProtein: 3gSodium: 54mgPotassium: 50mgSugar: 148gCalcium: 4mgIron: 0.1mg
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