Fresh Lemon Royal Icing
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
Servings: 48
Ingredients
Metric Version
- 1 kg powdered sugar sift if needed
- 40 grams meringue powder
- 5 grams cream of tartar 1 teaspoon
- 55 grams strained fresh lemon juice
- 110 grams tap warm water
- 10 grams Vanilla Extract 1 tablespoon
- 1 tsp (5ml) almond extract optional
Cup Version
- 2 lb (7-8 cups) powdered sugar, sift the sugar if needed
- 4 1/2 tbsp meringue powder
- 1/4 cup strained fresh lemon juice one lemon
- 1/4 cup +2tbsp tap warm water
- 1 tsp cream of tartar optional
- 1 tbs Vanilla Extract
- 1 tsp Almond extract optional
Instructions
- 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.
Notes
- How many cups does this recipe make? About 6-6 1/2cups, will ice 6 dozen cookies, about 3 inches in size.
- I only need a little bit of icing; how do I make a small batch? Here is the recipe I use: Small Batch Royal Icing
- How long does this royal icing keep? Fresh Lemon Royal Icing can be stored at room temperature for up to a month. You can also freeze it. How to Freeze Royal Icing.
- Can I store it at room temperature? Yes, you can store it at room temperature.
- How to store it? Store royal icing in an airtight container. Cover it with plastic wrap to prevent crusting.
- Should I keep it in the fridge or at room temperature? You can do both, but I store unused icing in the refrigerator. I prefer refrigeration as icing doesn’t separate as much as it does at room temperature.
- I don't like lemon; can I just use water instead? If lemon flavor isn't your thing, that’s fine. You can still make royal icing using this recipe. Instead of lemon juice, use water.
- Can I use lemon juice from a box? Honestly, the only bottled lemon juice that I would recommend is Volcano Organic Lemon Juice.
- Do I have to sift powdered sugar? If the powdered sugar you are using is lumpy, then definitely sift it. I use powdered sugar that doesn't have lumps, and I don't sift it anymore, and I have no issues with icing.
- I don't have meringue powder; can I use fresh egg whites instead? Yes, absolutely. Use this recipe: Royal Icing made with fresh eggs.
- I'm new to cookie decorating; do you have a tutorial on how to thin royal icing for cookie decorating? Here is a great post: Guide to Royal Icing Consistency