Basic Royal Icing
This icing is the foundation for decorated cookies and structural gingerbread. Once it hits the air, it begins to set, so keep your bowls covered with a damp cloth at all times.
Watch the fat
Even a microscopic trace of grease—on your bowl, whisk, or bowl scraper—will prevent the icing from whipping to the proper consistency.
- Stand mixer with whisk attachment
- Large glass or metal bowl
- Silicone spatula
- Piping bags
What goes in.
- 1 lbpowdered sugar, sifted
- 3 tbspmeringue powder
- 6 tbspwarm water
Judging Consistency
When you pull the whisk out of the bowl, the icing should form a peak that stands straight up without curling over. This is your 'stiff' base for piping borders.
The method.
Combine the dry ingredients
Place the sifted powdered sugar and meringue powder into the mixer bowl. Whisk briefly by hand to ensure they are evenly distributed.
Add the water
Pour the water into the dry mix. Start the mixer on the lowest speed to incorporate the sugar, then increase to medium-high.
Whip to volume
Beat for 5 to 7 minutes. The icing is ready when it is stark white, thick enough to hold sharp edges, and glossy.
Adjust for use
To thin for flooding, add plain water half a teaspoon at a time. The icing should flow like honey and self-level within ten seconds when drizzled back into the bowl.
Other turns to take.
Flooding Consistency
Add water until a spoonful of icing dropped back into the bowl disappears into the surface within 10-15 seconds.
Flavoring
Add 1 teaspoon of clear vanilla or almond extract. Avoid oils, as they break down the structural integrity of the icing.
When it doesn't go to plan.
Sift the sugar every time; even tiny lumps will clog a piping tip instantly.
If you aren't using the icing immediately, press a piece of plastic wrap directly onto the surface before covering with a damp towel.
Use a toothpick to pop air bubbles on your cookies immediately after flooding.
The ones that keep coming up.
Can I use real egg whites instead of meringue powder?
Yes, substitute 3 large pasteurized egg whites for the meringue powder and water. Note that this version is softer and takes longer to dry.
Why is my icing peeling off the cookie?
Your cookie surface likely had residual butter or oil, or the icing was too thin when you applied it.
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