Royal Icing
Ingredients
- ½ - ¾ cup 120 ml - 180 ml water (use less if you want a firmer consistency)
- 5 tbsp meringue powder
- 2 lb 907 g powdered sugar
- ½ tsp extract or flavoring (vanilla extract, coconut, peppermint, almond, optional)
- Color (optional)
- White vinegar
Instructions
- Clean your mixing bowl and paddle really well with a paper towel dipped in some vinegar. This will get rid of any grease they may have.
- Whisk the water and the meringue powder really well until it dissolves and it gets foamy.
- Add the powdered sugar and mix on low speed for about 10 minutes. Scrape the inside of your bowl to make sure all the sugar is well incorporated.
- Add the flavoring of your choice and mix again to incorporate it.
- Pour your royal icing into an airtight container, cover it with plastic wrap and then cover it with the lid. It will keep fresh for about 2 weeks at room temperature or up to 1 month if stored in the refrigerator.
- Before decorating, you can add the color of your choice. Mix it well until you obtain the color that you want.
Notes
*Use less water when mixing the meringue powder to obtain a thick, firm consistency. *Once made, add a little bit of water (about ½ tsp at a time) to obtain a softer consistency. *Once made, add more powdered sugar if you want your royal icing to be firmer. *Medium consistency is when you cut the royal icing with a knife or a toothpick and the traced line disappears after about 20 seconds. *Flooding consistency is when you cut the royal icing with a knife or a toothpick and the traced line disappears after about 10-15 seconds.
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