Royal icing is a versatile and essential frosting in the world of baking and cake decorating.
With its smooth texture and ability to harden, it’s perfect for decorating cookies, cakes, and gingerbread houses.
This Royal Icing recipe provides the perfect balance of sweetness and stability, making it ideal for intricate designs and elaborate decorations.
Follow this simple recipe to create your own batch of royal icing for all your baking adventures.
Ingredients
- 4 cups powdered sugar
- 2 large egg whites, at room temperature
- 1 teaspoon lemon juice or clear vanilla extract
- Water, as needed
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Spatula or whisk
- Piping bags or squeeze bottles
- Decorating tips (optional)
Instructions
Prepare Ingredients:
Ensure that your egg whites are at room temperature before beginning. Separate the egg whites from the yolks and discard the yolks.
Sift the powdered sugar to remove any lumps and ensure a smooth consistency.
Mix the Ingredients:
In a clean mixing bowl, combine the sifted powdered sugar, egg whites, and lemon juice or clear vanilla extract.
Using an electric mixer or stand mixer fitted with the paddle attachment, beat the mixture on low speed until the ingredients are combined.
Adjust Consistency:
Gradually increase the speed to medium-high and continue beating until the icing is smooth and glossy.
If the icing is too thick, add water, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar until it thickens.
Test for Stiff Peaks:
To test the icing for stiff peaks, lift the beaters or paddle attachment out of the bowl.
The icing should form stiff peaks that hold their shape when the beaters are lifted.
Decorate:
Once the royal icing is at the desired consistency, transfer it to piping bags or squeeze bottles for decorating.
If using piping bags, fit them with decorating tips of your choice.
Decorate cookies, cakes, or gingerbread houses with the royal icing, allowing it to dry and harden completely before handling or storing.
Store Properly:
Royal icing can dry out quickly, so cover any bowls or piping bags with plastic wrap when not in use to prevent them from drying out.
Store any leftover icing in an airtight container in the refrigerator for up to one week.
Tips for Success:
Use gel food coloring to tint the royal icing to your desired colors.
Work quickly when decorating with royal icing, as it tends to harden fast once exposed to air.
If you want different consistencies of icing for flooding and piping, divide the icing into separate bowls and adjust the consistency accordingly.
FAQs
Can I use pasteurized egg whites or meringue powder instead of fresh egg whites?
Yes, you can use pasteurized egg whites or meringue powder as a substitute for fresh egg whites.
Follow the instructions on the packaging for the appropriate measurements.
How long does royal icing take to dry?
The drying time for royal icing depends on factors such as humidity, thickness of the icing, and room temperature.
In general, royal icing can take anywhere from 4 to 12 hours to dry completely.
Can I freeze royal icing?
Yes, you can freeze royal icing for up to 3 months. Place it in an airtight container or freezer-safe bag and store it in the freezer.
Thaw it in the refrigerator overnight before using, and re-whip it to restore its consistency.
Can I add flavorings to royal icing?
Yes, you can add flavorings such as almond extract, peppermint extract, or other flavorings of your choice to customize the taste of the royal icing.
Add flavorings gradually to taste, being careful not to thin the icing too much.
Can I use royal icing to glue gingerbread houses together?
Yes, royal icing is commonly used as a “glue” for assembling gingerbread houses and other edible decorations.
Its quick-drying and adhesive properties make it perfect for this purpose.