How to Make Royal Icing

Iced Easter Egg Cookies

Royal icing is a smooth, hard drying icing that is used in lots of holiday baking recipes, as well as wedding cakes. While it is edible, it's not recommended to use as frosting for a cake (try fondant for a uniform look).

What it is best used for:

to ice the tops of your favorite Valentine's, Easter, or Christmas cookies,

to create delicate flower cake decorations.

to act as cement for gingerbread houses

Royal icing can be made using egg whites, cream of tartar, or meringue powder. Here's an easy recipe using the meringue:

Things You'll Need

• 3 tablespoons Meringue Powder
• 4 cups (about 1 lb.) confectioners' sugar
• 6 tablespoons warm water
• Electric mixer

Instructions

1. 

   In a large bowl, combine 4 cups confectioner's sugar (powdered sugar), 6 tblsps warm water and 3 tblsps Wilton's meringue powder (you can find this in the cooking section, or in the cake supplies aisle at craft stores like JoAnns and Michaels).

2. Using a low setting, mix together for approx. 15-30 seconds. Increase the speed, and beat until the icing forms peaks. This could be from 7-12 min. depending on your mixer.

   **This recipe needs to be covered when not in use to prevent hardening.

   Yield: Approx. 3 cups of icing.

3. Royal icing is a true white and has a nice sheen when dry. You can however use tints to achieve any color you wish. Wilton's sells icing colors that are easy to use and won't affect the consistency of the icing. Color is also available from other suppliers in a gel or powder form.

Tips & Warnings

• For thinner icing, add water by the teaspoon.

• For baked cookies to be iced, they need to be on the harder, crispier side.

Resources

• Wilton's website
• Cake Decorating Books - AMAZON