Royal icing decorations can be made weeks in advance and stored in an airtight container at room temperature for up to 6 months. Though traditionally made with raw egg whites, this royal icing is made without eggs, using Wilton Meringue Powder instead. Beat all ingredients together until icing forms peaks. Beat for about minutes at low speed with a heavy-duty mixer or minutes at high speed with a hand-held mixer.
At this point, check the consistency of your royal icing. If icing is too stiff, add more water, 1 teaspoon at a time, until desired consistency is achieved.
If icing is too thin, add powdered sugar, a little at a time, until desired consistency is achieved. For stiff consistency: Use 1 tablespoon less water. Stiff royal icing is preferred for making 3-D decorations.
With stiffer royal icing, opt for larger piping tips to relieve the pressure on the piping bag. Use a flat utensil like a small angled or straight silicone spatula, to mix icing in a figure-8 motion. Avoid beating or mixing vigorously. Thin consistency for flooding: To thin for pouring, add 1 teaspoon water per cup of royal icing.
I would like to ask how many egg whites to use in place of meringue powder for your recipe please? Thank you. Hi Angela! I ran into a similar issue while I was living abroad so I know what a pain it can be to special order meringue powder. How do you adhere the royal icing transfer to a cookie? Hi Nichole! There are two ways you can do it: 1. Ice the cookie and drop the transfer directly onto the still wet icing or 2.
There are advantages and disadvantages to both methods. The advantage to the first method is that the transfer sits on top of the icing seamlessly. For the cookies pictured in this post, I used the second method. Have not made it yet, but plan to make it today or tomorrow to cover the turrets of a princess cake, and then cover them with sprinkles. Also, the party is at the park. Hi Carmen! Humidity will typically effect your icing in two ways: 1.
It can make the icing runnier and 2. It can increase your drying time. As for the drying time, the only way to combat that is to give yourself extra time to allow the icing to dry completely.
Hi Ana! I had almost given up on Royal icing! This was my last attempt! This icing turned out amazing! Hi April! Your comment absolutely made my day! Hi there!! I made royal icing for the first last night using your recipe. I am ew to cookie decorating, and I could totally use some help troubleshooting.
My icing never got to 20 sec let alone flood consistency. I added over a cup of liquid vanilla flavoring and water. Even with shaking and tapping the cookie the frosting just stayed put. Any I put would be greatly appreciated! Aside from adding all that water, I followed your recipe exactly. Hi Valerie! As a rule of thumb, the longer you beat the icing, the thicker it will get. Hope that helps! Thank you so much for the reply!
You might be right in that I beat the frosting for some time. Thanks again!! I made the recipe however it seems as if its taking longer than 8 hrs to dry, still a bit sticky…any advice for me?
Hi Anjanette! Depending on the humidity in your home, it may take longer than 8 hours for the royal icing to dry. Whenever possible, I would recommend simply giving them extra time. Hello-these were great tips! Thanks so much. I was so proud but as the time passed, maybe 6 hours the black dots bled into the white icing.
By the time it was time to go to the party they had bled so badly I left the cookies at home. What do you think I did wrong? Any suggestions for the future? Hi Lyn! Ugh, royal icing bleed is the worst! Icing bleed is more prone to happening when the icing seems dry but is, in fact, still a little moist. Another thing you could try is to make royal icing transfers with the black dots so that your putting dry royal icing on top of dry royal icing. I hope this helps and I hope it works out better the next time around!
Did I read correctly…. If you want a weird thing like a minor hazardous shampoo ingredient on your cookies, well, that's a different question. Wilton suggests removing decoration made with it and re-use it I'd be interested to hear other people's opinions about this stuff, maybe with a bit more chemical understanding than I have.
I have no idea what's in Color Flow, so I can't comment on how it differs from meringue powder, but.
Its function in royal icing might be some small amount of added stability, but because royal icing is usually mixed more thickly and is less aerated than meringue, I don't think the need for such stabilization is as critical.
I've made royal icing without it and it's behaved pretty much as it always does. Cream of tartar is also acidic and its often added to baked goods to activate baking soda and turn it into baking powder. Liesbet, our Toolbox Talk contributor, will also be doing an extensive post about cream of tartar this month, and I'll see if she's up for tackling some of your other questions.
They also answer your question about how it differs from their meringue powder icing. Though to note, they also recommend whipping their royal icing made with meringue powder for minutes, which may be another reason why they describe their meringue powder icing as light and fluffy.
I only whip mine 1 to 2 minutes at a very thick consistency, so it is less aerated to start and less in need of cream of tartar to keep it stable. Wilton also notes in the above link that Color Flow pieces can take up to days to dry perhaps because of some of the flow-enhancing additives , which is not typical of small royal icing transfers.
Usually small royal transfers will dry faster 1 day or less depending on size and icing thickness to start under normal humidity. I have used it! It was the product I used when I started decorating cookies because I learned from Wilton magazines. And how do you make multiple colors with a single batch. Divide into a couple batches, add gel colors and then mix 8 minutes? All royal icing will separate due to the ingredients.
Separation is totally normal. Thank you, I used your recipe last year during Christmas time. Had great results. Thought the mixer was the problem with the separation. I have found that friends that my daughter and I Decorate for are intrigued with the decorating of multiple types of Christmas cookie designs.
They were beautiful and delicious. Ever since then I have been wanting to learn how to make and decorate these cookies. I have reviewed many internet sites to learn the basics. I have really enjoyed your site. Thank you for sharing these recipes and decorating tips.
If I was in California I would certainly attend your cookie classes. Question: Can someone who really has no drawing, decorating, or artistic skills make descent looking cookies? I am creative though, if that counts! If you can follow some step-by-step directions, you can decorate cookies. Just break down the design, and it paint-by-number. You typically want to wait until your flooded cookie is completely dry before adding details.
Depending on the weather, humidity, thickness of you flooding icing, and how large your cookie is, it can take somewhere between hours for a flooded cookie to dry.
Any tricks to getting your icing this smooth like the heart cookie? I recently started to learn the art of flooding. However the icing has been a horrific experience. The first batch I had no comprehension of the consistency necessary. The second batch I tried another popular cookie makers recipe.
It was literally frothy. Who knows, could have been my fault. But then I came across this page and I have literally never had a website be so helpful and easy for my ADD brain to read.
The second rule was an absolute godsend. My third time flooding and my icing was a masterpiece. Thank you for this!!! How long should it take for the royal icing to completely harden? It depends on a lot of different factors. However, humidity can lengthen drying time.
I sometimes have a little table fan blowing on my cookies to help along the drying process. And if your icing is taking too long to dry, it might be because there is oil in your icing. Does this method allow for the icing to dry really hard?
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