Recipe for Fresh Lemon Royal Icing. This recipe make 6-6 1/2 cups. It will ice approximately 6 dozen cookies, about 3 inch in size. Remember to ice cookies with a satin smooth finish you need to add water to thick icing to make it more fluid. Be sure to refer to my Guide to Royal Icing Consistency, with useful video tutorial.
Serving size 2 tablespoons
About 6-6 1/2cups, will ice 6 dozen cookies, about 3 inch in size.
Here is the recipe I use Small Batch Royal Icing
Fresh Lemon Royal Icing can be stored at room temperature for up to a month. Or you can freeze it, too. How to Freeze Royal Icing.
Store royal icing in an airtight container. Covered with a plastic wrap to prevent crusting.
Fresh Lemon Royal Icing can be stored at room temperature for up to a month.
However, I store unused icing in the refrigerator. I prefer refrigeration as icing doesn’t separate as much as it does at room temperature.
If lemon flavor is not your thing, it’s okay. You can still make royal icing using this recipe. In a place of lemon juice use water instead.
Honestly the only bottled lemon juice that I would recommend is Volcano Organic Lemon Juice .
Is powdered sugar you are using lumpy? If you yes, sift it. I use powdered sugar that doesn't have lumps and I don't sift it anymore and I have not issues with icing.
If longer storage is required you can follow these steps and learn more about how to Freeze and reuse frozen icing for cookie decorating.
Check my Royal Icing FAQ.
Here is a great post Guide to Royal Icing Consistency - I explain different icing consistencies and their use in cookie decorating. Post include a video tutorial that show examples of different consistencies used for real cookie decorating project.