It's a special type of icing that hardens when it cools. It's ideal for frosting cookies that will be stacked. It's also the type of frosting used for making gingerbread houses as it keeps the pieces together.

Secret for the best royal icing recipe?

The secret ingredient is Wilton meringue powder . It's an egg substitute that's easy to use and gives the icing a smooth glossy consistency. And it alleviates salmonella concerns about using raw egg whites in the icing. You can buy this product online, at most large grocery stores, at Walmart (find it in the cake decorating tools aisle) and at craft stores.

How to know when Wilton meringue powder has expired?

This manufacturer uses Julian date codes. This can be frustrating when you're hoping for easy-to-read expiration dates on products. But here's how to decipher them: how to read Wilton manufacturing dates .

How to to tell when royal icing is flooding consistency?

Lift up the spoon (or whisk) from the mixing bowl. If the icing that drips down melts smoothly back into the bowl of icing within 5 to 10 seconds, it’s the perfect consistency. However, if the icing’s too thin, add more powdered sugar. If the icing’s too thick, add a bit more water. Here's a Taste of Home youtube video that shows royal icing consistency.

How to store royal icing?

Transfer it to an airtight container. But before snapping on the lid, cover the entire surface of the icing with plastic wrap to protect it from air. Royal icing can be stored at room temperature or in the fridge (my preference - to better protect it from separating) for up to 4 weeks.

Can I freeze royal icing?

Yes. You can freeze royal icing up to 2 months. For convenience, freeze it in piping bags with the air squeezed out - place the filled piping bags into zip-top freezer bags. Another option: freezing icing flat in zip-top freezer bags so the bags can be stacked and save room in the freezer. To use, thaw it in the fridge overnight then bring it to room temperature.

How to speed up the drying of royal icing on the surface of cookies?

Place cookies on a parchment paper-lined tray and stick them into the refrigerator until the icing has hardened.

Royal Icing | For Cookies & Gingerbread Houses

Royal Icing

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5 from 3 reviews

Author: Denay DeGuzman
Total Time: 5 Minutes
Yield: 3 Cups 1x

Description

This royal icing is ideal for decorating cookies that can be stacked. We keep half the batch thick for piping borders and fine details. We thin out the rest to flooding consistency for a super-smooth finish.

Ingredients

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Royal Icing

1/3 cup warm water
3 tablespoons meringue powder (not plain egg white powder)
1/2 teaspoon cream of tartar
1 teaspoon “clear” vanilla extract (not amber-colored vanilla)
4 cups powdered sugar, sift to remove lumps

Optional: Gel paste food coloring (in desired colors)

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Instructions

Royal Icing – Thick Consistency

Texture: This consistency is ideal for piping borders/outlines, and for fine decorating details like dots.

In the bowl of a stand mixer with whisk attachment, add water and meringue powder. Whisk until frothy. Add cream of tartar and vanilla. Whisk briefly to combine. Slowly add powdered sugar and whisk until fully incorporated. The icing should have thick stiff peaks.
Divide icing between 2 bowls. Keep the surface of the icing covered at all times with a damp paper towel.
Reserve 1 bowl of this thick icing. If desired, tint it with gel food coloring. Transfer it to a piping bag fitted with a small round pastry tip. I prefer a Wilton #3 (or Wilton #4).

Royal Icing – Flood Consistency

Texture: This consistency is thinner and looser. It’s perfect for frosting cookies. It dries into a hardened, flat, super-smooth surface. Once it dries (about 6 to 8 hours), the cookies can be stacked.

Stir 1 tablespoon water into the second bowl of icing. Continue adding more water (another 1 to 1 1/2 tablespoons), a little at a time until the consistency is similar to toothpaste.
Keep the bowl covered with a damp cloth at all times. If desired, tint the icing. Transfer it to a piping bag fitted with a small round metal tip – like a Wilton #3 (or Wilton #4).

Equipment

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Notes

Cookie Decorating Tutorial: See the body of the blog post for helpful instructions on how to use thick and flood-consistency royal icing to decorate sugar cookies.

Important: When the icing is outside of a piping bag, keep the surface of the icing covered with a damp paper towel or a clean (old) cloth at all times.

If royal icing splits: Whisk the icing to restore texture. If it needs to be thinned out a bit, add a touch of water.

Great Option: If desired, you can thin out the entire batch of icing to flood consistency and use it for both borders and flooding. This is ideal if you have just 1 metal tip to work with, or won’t be needing the thicker type icing for adding any super-fine decorating details.

Prep Time: 5 Minutes
Cook Time: 0 Minutes
Category: Desserts
Method: Mixing
Cuisine: American

Find it online: https://www.confettiandbliss.com/royal-icing/