Mastering Royal Icing
Royal icing is a set-and-dry icing made from confectioners' sugar and meringue powder that hardens into a crisp, matte finish. It relies on precise hydration to control its flow, ranging from thick paste for structure to thin, fluid consistency for flooding flat surfaces.
Cleanliness is the only secret.
Even a trace of grease on your bowl or whisk will prevent the icing from whipping up properly. Wash and dry your equipment thoroughly with vinegar before you begin.
- stand mixer with whisk attachment
- fine-mesh sieve
- piping bags
- couplers and piping tips
- silicone spatulas
What goes in.
- 1 lbconfectioners' sugar, sifted
- 3 tbspmeringue powder
- 6 tbspwarm water
- 1 tspclear vanilla extract
Finding the right consistency
When you drag a knife through the icing, the line should disappear into the surface within exactly 10 seconds. If it vanishes faster, it is too thin; if the line stays rigid, add water a teaspoon at a time.
The method.
Combine dry ingredients
Sift the sugar and meringue powder directly into the mixing bowl to remove all lumps.
Incorporate liquid
Add the water and vanilla. Mix on low speed for 2 minutes until the mixture looks like glue.
Whip to peaks
Increase speed to medium-high and whip for another 3 to 5 minutes. You are looking for stiff, glossy peaks that hold their shape on the end of the whisk.
Adjust for use
Transfer the base icing to smaller bowls. Add water drop by drop to reach the desired flow for outlining, flooding, or intricate detail work.
When it doesn't go to plan.
Keep the bowl covered with a damp paper towel at all times; royal icing dries instantly when exposed to air.
Use gel-based food coloring only; liquid colors will ruin the consistency of your icing.
If your icing develops air bubbles after mixing, tap the bowl firmly on the counter to bring them to the surface, then pop them with a toothpick.
The ones that keep coming up.
Can I store unused icing?
Yes, press a piece of plastic wrap directly onto the surface of the icing to prevent a crust from forming and store it in an airtight container for up to two weeks.
Why is my icing cracking after it dries?
The icing likely dried too quickly in a hot room or under a fan, or the humidity was too high. Let it dry in a cool, draft-free space.