Royal icing recipe. Learn to make royal icing for decorating cakes and cookies with icing sugar, cornflour, lemon juice, milk, and food coloring.
Royal icing is a traditional pure white icing used for glazing cookies or piping decorations on cakes or cookies. You can use this royal icing recipe to assemble or adorn the walls of a gingerbread house. Royal icing gives a lovely finish to the cookies and dries out quiet quickly to a smooth and hard finish.
The texture of royal icing varies from light, fluffy and thick and depends on the ingredients and how you beat them. You can also color the frosting using gel paste or powdered colors.
Royal icing can be prepared by so many ways: using raw egg whites, lemon juice and corn flour, or meringue powder. These days, many people use meringue powder in their royal icing recipe as it is very easy to make royal icing.
If you want to decorate cookies for pregnant women or anyone with compromised immune system, you can substitute meringue for raw egg whites in your royal icing recipe. You can find meringue powder in the bakery section of most markets.
Icing sugar or finely powdered sugar – 1/2 cup
Cornflour – 1 and 1/2 tsp
Lemon juice – 1 tsp
Milk – 2 to 3 tsp
Food color – few drop in each color
1. In a mixing bowl, add all the ingredients except food color. Mix well to form a smooth paste. The paste should not have lumps.2. The consistency should be thick and flowing. Now, divide the mixture into three or four bowls based on how many colors you want. In my case, I have used two bowls, one for yellow and another one for pink (see below pictures). In one of the bowls, I added a drop of pink food color.3. Mix well so that the color has spread evenly. Set aside for 5 minutes until the air bubbles come on top. Now transfer this pink mixture to an icing bag or ziplock bag, and seal the bag properly. Do not set it aside for long time as the icing will start hardening.4. Repeat step 3 for the remaining colors. Cut the tip of the bag so that you can get a fine line for decorating the cookies or cake. 5. Gently squeeze the icing bag, and pipe border around the outside edge of the cookies and then fill the center with royal icing. You can then decorate the cookies with sugar sprinklers.Once cookies are decorated with royal icing, store them in an airtight container.
- When you make the royal icing, add water little by little to make sure you get the desired consistency.
- Mix the food color thoroughly. If not, you might get streaks.
- If you do not mind adding eggs, you can make royal icing using 1 egg white, 1 and 1/2 confectioners’ sugar, 1/8 tsp salt, and 1 tsp lemon juice.
- Use gel paste or powdered colors to color the royal icing frosting. You can use liquid food coloring, but it might dilute the frosting.
- If you want a stiffer royal icing, then beat the mixture more. The more you beat it, the stiffer it becomes.
- If you want a thinner royal icing, then add few more drops of water and make a thinner consistency.
- You can make the royal icing ahead of time, but make sure you cover it properly such that it does to get dried up.
- Store leftover royal icing in a tightly covered container, as it becomes hard when it dries up.
- You can refrigerate the royal icing for 2 weeks and freeze it for unto a month. Bring it to room temperature and mix well before you begin to decorate the cookies.
- Royal icing cannot be used to cover the cake because when it dries up, it will form a crust on the cake. You need to use butter cream frosting to cover the cake.
- You can make a lot of decorations with royal icing like flowers, butterflies, leaves etc.
Royal icing recipe, how to make royal icing below: