Friday, December 12, 2014

Royal Icing

Royal Icing
(2 cups)


2 cups Powdered Sugar
1½ tbsp. Meringue Powder
¼ tsp. Cream of Tarter
¼ cup Warm Water
½ tsp. Vanilla
as needed Food Coloring (see note)


In a large mixing bowl stir together sugar, meringue powder and cream of tartar.  Add the warm water and vanilla.  Beat with an electric mixer on low speed until combined.  More to high speed and continue for 7 to 10 minutes or until icing is very stiff.  Use immediately or cover with damp paper towel and then tightly cover with plastic wrap.  Refrigerate up to 2 days but stir before using.

Note:               It's up to you to pick colors you desire 
                        to use when frosting the cut-out cookies.
                        My suggestion is to divide the frosting 
                        into bowls equaling the number of colors
                        you plan to use decorating the cookies.
                        Do this just before turning up the mixer
                        speed to high.  Remember to cover
                        frosting you have finished with a wet
                        paper towel until you are ready to use. 
                        I like using 3 colors when doing
                        Christmas cookies, red, green and leaving
                        one white.

Note:               This makes a very hard icing for cookies.  If you want to make it more of a glaze, add additional water about a ½ tsp. at a time.  Do this until you reach a thick spoonable consistency.

Ideas for Future Efforts

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