Royal Icing
is a pure white icing that dries to a smooth, hard, matte finish. Besides
its lovely finish it also colors beautifully which makes it a favorite of
professionals who use it not only for frosting cakes and cookies, but also for
intricate
piping of decorations (flowers,
borders, and lettering). It is simply a mixture of powdered (icing or confectioners) sugar,
lemon juice, and raw egg whites but due to the risk of salmonella when using raw
egg whites, I have also included a recipe using meringue powder. Meringue
powder is a fine, white powder used to replace fresh egg whites and is made from
dried egg whites, sugar, salt, vanillin and gum. When beaten with water and
confectioners sugar it has the same consistency as icing made with fresh egg
whites. However, I do find that royal icing made with meringue powder does not
taste as good as icing made with egg whites, so I suggest adding about 1/2
teaspoon of extract (vanilla, almond or lemon) when making the icing.
It is important
when working with royal icing to keep it covered as much as possible as it dries
out very quickly. Another way to prevent a crust from forming on the
icing's surface is to add a few drops of glycerin (glycerol) to the icing. Glycerin is a sweet, odorless, clear, and syrupy liquid (chemically an alcohol)
that comes from fats and oils. It is available in cake decorating and
party stores (like Michaels). Once you are ready to frost your
cookies you want to make sure the royal icing has the proper consistency. Too runny and it will run over the sides; too stiff and it won't spread nicely.
So, for the right consistency to cover cookies, first test the icing by
lifting your spoon and letting the icing drip back into the bowl. The
proper consistency is when the ribbon of icing that falls back into the bowl
remains on the surface for about 5 seconds before disappearing. Another
way is to take a cookie and place a small amount of icing in the middle of the
cookie. Using a small knife or spatula, push the icing to the edge of the
cookie. If the icing runs off the edge, thicken the icing by adding a
little more confectioners sugar. Do not add too much sugar at once. You want the icing to spread smoothly but don't worry about a few light streaks.
They will disappear as the icing dries, and be aware that the icing can
take several hours, or even overnight, to dry completely.
Now, let's talk about which
type of food coloring to use. Personally, I like the concentrated gel
paste dyes that are sold in small 1/2 or one ounce (14 - 28 grams)
containers. Only a very small amount is needed to color the icing, and I
measure it out using the end of a toothpick. Make sure to thoroughly mix
the paste into the icing as you do not want streaks. You can buy gel
pastes at cake decorating stores or stores like Michael's.
Note:
You can purchase Meringue Powder, gel paste colors, and Glycerin (small 2 ounce bottles) in most
cake decorating and party stores (like Michaels). On-line source:
Sweet Celebrations (sweetc.com).
For Royal Icing with Egg
Whites: In the bowl of your electric mixer (or with a hand mixer),
beat the egg whites with the lemon juice. Add the sifted powdered sugar
and beat on low speed until combined and smooth. The icing needs to be used
immediately or transferred to an airtight container as royal icing hardens when
exposed to air. Cover with plastic wrap when not in use.
For Royal Icing with Meringue
Powder: In the bowl of your electric mixer (or
with a hand mixer), beat
the confectioners' sugar and meringue powder until combined. Add the water and
beat on medium to high speed until very glossy and stiff peaks form (5 to 7
minutes). If necessary, to get the right consistency, add more powdered
sugar or water. To cover or
'flood' the entire surface of the cookie with icing, the proper consistency is
when you lift the beater, the ribbon of icing that falls back into the bowl
remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used
immediately or transferred to an airtight container as royal icing hardens when
exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups
Royal Icing Using Egg
Whites:
2 large egg whites
2 teaspoons fresh lemon
juice
3 cups (330 grams)
confectioners (powdered or icing) sugar, sifted
Royal Icing Using
Meringue Powder:
4 cups (440 grams) confectioners'
(powdered or icing) sugar
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