Royal consists of meringue powder, powdered sugar, liquid (can be water, coffee, strawberry puree) and alcohol flavorings.
I generally use water and freshly squeezed lemon juice when I make royal icing but you can use water only, or even coffee to make the icing.
- 1 kg powdered sugar sift if needed
- 50 grams meringue powder
- 5 grams (1tsp) cream of tartar optional
- 55 ml strained fresh lemon juice
- 110 ml tap warm water
- 10 ml (1tbl) Vanilla Extract
- 1 tsp (5ml) almond extract optional
- 2 lb (7-8 cups) powdered sugar, sift the sugar if needed
- 4 1/2 tbs meringue powder
- 1/4 cup strained fresh lemon juice one lemon
- 1/4 cup +2tb; tap warm water
- 1 tsp cream of tartar optional
- 1 tbs Vanilla Extract
- 1 tsp Almond extract optional
Make sure all your tools are grease free!
I wipe my tools with a piece of paper towel and vinegar. Wipe dry with a clean towel.
Sift the powdered sugar if needed, if powdered sugar has big chunks make sure you sift it, otherwise I don't sift.
Whisk meringue powder with fresh lemon juice and warm water, until slightly foamy, add cream of tartar, whisk well and then add all the powdered sugar at once. Using your stand mixer, on the lowest setting, using paddle attachment, mix for about 3-4 minutes, add vanilla extract, continue mixing for another 5 minutes. Scrape the bowl once and beat again.
When icing is done it should be stiff. Try not to overmix.
For non lemon icing, use the same measurements, instead of lemon juice use water.
You can now color your icing, using food gel coloring.
Store this icing in an airtight container in the fridge, make sure that plastic container is grease free as well.
This icing behaves really well even after several weeks, just keep it in the airtight container and remix the icing when you are ready to use it again.
I store unused icing in the refrigerator or I freeze it for up to 3 months. Let it come to room temperature before using. When working with icing that has been frozen be sure stir it well and I personally usually add some fresh royal icing to the frozen and thawed icing to restore the consistency.
COLOR YOUR ICING – I recommend letting the tinted icing sit for at least several hours/covered/ this helps to develop the color better, especially when working with dark colors.
I use 5 Levesl of Consistency when decorating cookies: by adding little bit of water you can control how thickness of icing. Stiff(when you pull icing into a peak, it doesn’t fall, Outline( about toothpaste thick), 10 second, 15 second and 20 second.
BUBBLES IN THE ICING -When making icing for flooding, sometimes with all the mixing we let air bubbles in the icing. To help eliminate air bubbles, let the icing sit for at least 30 minutes and then gently stir with a spoon to get rid of the bubbles.
DARK BLOTCHY SPOTS on the dried royal icing-sometimes when royal icing dries on a cookie it can absorb fat from the cookie and create dark blotchy spots.I guess it is something that possibly also has to do with the amount of humidity in the air. There are few things that you can do to help prevent this:
- Let the tinted icing sit overnight, especially when using dark colors, it helps to develop color and you don’t need to use as much coloring agent, and it can also help with blotchy spots when working with dark colors, red can give you hard time sometimes.
- To speed up the drying process use fans and dehumidifier if you have one, make sure you clean the fans periodically, and you dry cookies in an enclosed area.
- Keep in mind that if you live in high humidity climate you need to find a way to speed up the drying process, use fans to promote more air circulation, and use dehumidifier if you have one, it helps with the drying time as well.
- I recommend finding what works for you the best, climate and weather can play tricks on us, so testing is always a good idea.