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I've shared my favorite sugar cookie and now have some great new sugar cookie recipes for Summer. I have also shared a few fun ways to decorate the sugar cookies. What I haven't yet shared is my favorite recipe for royal icing! Well friends, today is the day! I am finally sharing my favorite royal icing recipe that I use for all my decorated cookies. After trying a few recipes over the past year, this one is my hands down favorite. It is easy to pipe and creates the perfect crust on the cookies for that perfect finish. The recipe is pretty much like any icing you would have made when decorating cookies - water, powdered sugar, vanilla - but the key ingredient, and what makes it crust up so perfectly is meringue powder. Meringue powder, as you may have guessed, is processed egg whites (so they are safe to consume without heating up) that help give the icing it's consistency and also it's signature "crust". With the help of meringue powder, this icing will dry perfectly so that you can stack and package these cookies without fear of ruining all your hard work! To start off, I whisk the meringue powder and water until it forms a foam. I like to whisk this up with a plain old while, not the whisk attachment of my stand mixer. I find that the whisk attachment doesn't really do much. Then I dump in the powdered sugar and vanilla into the mixer and let the thing go to work. This is when a stand mixer really comes in handy because you need to let this mix for about 2 minutes. If you find that the icing is too thick and isn't mixing very well, add a bit more water - about 1 tbsp at a time. (adsbygoogle = window.adsbygoogle || TOOLS USED IN THIS POST:


Servings

2

Total time

15 minutes


Ingredients

  • 3 tbsp meringue powder
  • ¼ cup water (plus more for thinning)
  • 1 lb (about 4 cups) powdered sugar
  • 1 tsp vanilla extract


Method

  1. In the bowl of a stand mixer, whisk together meringue powder and water until a slight foam forms. Add in powdered sugar and vanilla and mix until icing becomes light and airy, about 2 minutes. If the mixture is too thick and not mixing well, add more water, 1 tsp at a time. The icing should still be very thick at this point. When ready to use separate into bowls and add coloring. Thin the icing using a spray bottle, water dropper, or teaspoon until it has reached the desired consistency. - Stiff consistency (used for flowers or other decoration with detail) - add no additional water - Piping consistency (used for writing and other decoration with less detail) - add enough water where the icing will fall off a spoon into a mound that holds it's shape. - Piping consistency (used for flooding) - add enough water that when a toothpick or knife dragged across the surface, the icing comes back into a flat surface within 15 seconds.

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