Royal Icing

Lauren asks: How do you make your royal icing so perfect?

Great question Lauren. Below is my most FAVORITE royal icing recipe. The original recipe didn't have light corn syrup. I added it because corn syrup adds a slight shine to the icing. Without it, the icing is very matte when it dries.

Royal Icing:

3/4 cup warm water (the warm is important)
5 Tbs meringue powder (you can find this at JoAnn's or Michael's-use your coupon!)

1 tsp cream of tartar

8 cups powdered sugar

1 Tbs light corn syrup

Place warm water (I like to use bottled water-yes their IS a difference) and meringue and whisk until frothy (remember: start on low, so you don't create a powder puff, then change the speed to high to make it frothy). Add the rest of the ingredients and change to the paddle attachment. Mix on the LOWEST speed for a FULL 10 minutes. Icing should be thick! At this point, it is too thick to put on anything; well maybe to build a house using bricks.

Tips for the PERFECT icing consistency:

* Don't turn off your mixer during the last 10 minutes.

* Anytime the icing is sitting i.e. in the bowl, coloring, etc. You MUST place a wet paper towel (ringed out) over it. Have a wet paper towel while working. Clean the tip off after EVERY cookie you decorate for a perfect outline. If you do not place a paper towel over the bowl/tip, the icing will form a crust. Then when you mix it, you will have chunks in your icing, which will not flow smoothly out your pipping bottle.

**The following tips are for decorating cookies. Consistency is SO important! Add any color BEFORE you thin your icing (normally, gels will make the icing thinner). Using the above recipe SLOWLY add water and mix until thoroughly mixed (if you need ALL the icing to flood, do this to the whole bowl- if not, separate icing into different bowls for consistency and color). To check consistency, dip spatula into icing, pull up (so the icing will drip off), the icing will drip off the spatula and make ribbons in the bowl. As soon as the icing hits the icing in the bowl, start counting...

* Icing Consistency to fill (flood) cookies: count 7-8 seconds. This is the perfect flood consistency.

* Icing Consistency to writing/decorating on cookies: create soft peaks; using a spatula, pull up from the icing (in the bowl) and the icing should make a peak-but it should NOT come to a point. You want the peak to fall over a little bit: soft peak.

* How to ice a cookie: Bare with me...I'll post picture soon to help you understand the process better. Everyone has their own way, so my way isn't the only way.

1. Here we go....pour your icing (flood consistency) into bottles (these are the ones I use, and I absolutely LOVE them, trust me I've tried everything and these are awesome! I have 3 large bottles with non-removable tips and that's what I use to flood). Using the outline of the cookie as a guide, make sure you pipe sharp corners. However, your piped outline will determine the icing shape. Do NOT pipe on the edge, it will run off. I just eyeball it normally, use the tip of the bottle as a measuring tool, measure 1/2 in from the edge.


2. Now that you have your cookie outlined, "flood" it. Just squeeze a good amount inside the outline working in a counter or clockwise pattern, starting at the outline and work your way in. Use the tip of the bottle, push the icing into every hole (do NOT squeeze or release pressure at this time-it will create bubbles). If bubbles come up, use the tip or a straight pin and pop them. As your cookie dries it should cover the hole. If you let the outline dry too long, you will see a crease. I don't like to look of an outline you can see, this is why I ice my cookies this way.


3. Decorating: using your writing/decorating consistency pipe on any decorations. Note: as you hold the bottles, the warmth from your hand may cause the icing to become thinner. If your doing intricate detail, you'll want to let it sit for a minute.

If you have any questions, please don't hesitate. Send me pictures; I'd love to see how it went.

Thanks for your question Lauren and have fun!