NDSU Extension - Richland County


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Keep Your Heart Healthy (Cookie Decorating)

Royal Icing

4 tablespoons meringue powder
4 cups (about 1 pound) powdered sugar
6 tablespoons warm water
1 teaspoon vanilla
Gel food coloring

Using a stand mixer, whisk together the meringue powder and powdered sugar. Slowly mix in the water and vanilla on medium-low speed. Increase to medium and beat until stiff peaks form, 7-10 minutes. This can be done with a hand mixer, but will take a couple minutes longer.

Divide the thick white icing into individual bowls for however many colors you want. Slowly add food coloring until you achieve the desired shades. You can then reserve half of each color at piping consistency or thin all the icing to flood consistency.  

To thin to flood consistency, add 1 teaspoon of water at a time and stir well, continue adding water by 1/2 teaspoon increments until you reach desired consistency.  

Next scoop icing into a piping bag/bottle fitted with a size 1, 2 or 3 tip. Decorate your cookies by outlining the border, then filling in the middle with flood icing. Use a toothpick or scribe tool to fill in any gaps by spreading the icing around.

Dry cookies at room temperature for 6-8 hours until the royal icing is completely firm before adding additional layers or design or stacking for transport.

Reprinted from: https://houseofnasheats.com/easy-royal-icing-recipe-for-sugar-cookies/



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