The Icing that I choose to decorate my cookies with is Royal Icing. This is the what most Cookie decorators use, however if you find you just don’t like it try searching for glaze recipes. There are a few decorators who use glaze as their medium although I have heard it is much harder to get used to.
That being said, this post will be kind of a link party. Royal Icing consistency is one of the hardest aspects of decorating for people new to the craft. Because of this a lot has been written about it.
First the recipe, I use the Royal Icing recipe from sweet sugar belle. I change up the flavoring and the method of mixing my icing. Here is the original recipe on her site. I Pretty much always use the small batch, the large batch is well a lot of icing!!!!
For reference here is the recipe:
1 bag of powdered sugar (2l)
3/4c of water
1/2 cup of meringue powder (i use ateco)
and 2 T of Clear butter flavoring.
That’s it, not a lot to it right!? It is really important not to have lumps in your icing. I forgot my sifter when I went to a friend’s house to help her make cookies for a bakesale, and wow what a difference! It was so frustrating having to stop my decorating and unclog a tip because of a little tiny lump! I learned my lesson, alway sift! So with trial and error this is how I make my icing. If it doesn’t work for you, keep looking around the internet, there are so many ways to make R.I. find the one that works for you.
1. put water in bowl of kitchen aid mixer with whisk attachment. then add sifted meringue powder. Mix on high scraping down sides until nessecary until mixture is frothy and all lumps have been beaten out.
2. Add in sifted powdered sugar. This is where I find my giant crank sifter handy. Put on beater attachment and drape a clean kitchen towel over the bowl. turn mixer on slow. You can omit the towel if you’d like but your kitchen will be covered in powdered sugar!
3. Once most of the sugar is incorporated you can remove the towel, scrape down the sides, add the butter flavoring and beat on high until stiff peaks form.
4. store in air tight container with a layer of plastic wrap pressed to it for extra protection and long term storage. For short term storage you can wet a clean towel and drape it over your bowl. Any air will harden your icing.
Your Icing is done, you will add food coloring and thin it out from here.
*I use butter flavoring instead of the standard vanilla because I do not particularly like the taste of powdered sugar. The butter flavoring tones down the taste and the sweetness! If you would like your icing a bit sweeter substitute 1T of the butter flavoring for 1T of clear vanilla.
Next post we will explore coloring your icing, and getting the correct consistency.