Makes 1 and 1/2 cups of royal icing. This icing is suitable for cookie decorating, making royal icing transfers and more.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Cookies, Dessert, Frosting
Cuisine: American, French
Keyword: royal icing recipe, small batch royal icing
Calories: 120kcal
Author: Hani B.
Ingredients
SMALL BATCH ROYAL ICING
2 1/4cuppowdered sugar
1 tbspmeringue powder
3 tbsplukewarm water
1/2tspvanilla extract
1/8tspalmond extract
1/8tsplemon 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.
Into a clean bowl add powdered sugar (2 cups and 1/4 cup). If you see lot of large clumps in the sugar, make sure to sift it first.
Into the powdered sugar add meringue powder (1 tablespoon). Whisk well or use your hand held mixer with clean beaters to combine dry powders well.
Measure water (3 tablespoons) into a small bowl. Add vanilla (1/2 teaspoon), almond (1/8 teaspoon) and lemon (1/8 teaspoon-optional) extracts into the water.
Pour liquid into the powdered sugar mixture and beat on low speed using a hand held mixer. Mixture will be thin at first. Keep mixing, increase the speed to medium and beat until royal icing thickens and holds its peak. About 3 minutes.TIP : This recipe makes thick icing. This icing can be then used to create piped decorations or icing can be thinned down with water to decorate cookies.
COLOR AND THIN ICING WITH WATER
At this point you can use your icing for your project. Color it with gel food color. And thin it with water as needed to desired consistency. Fill piping bags and decorate.
ROYAL ICING STORAGE
Leftover icing can be stored in plastic container, covered well with a plastic wrap to prevent it from crusting. Use a lid to close the container.
HOW TO MAKE FRESH LEMON ROYAL ICING? - Substitute 1 tbl water for 1 tbl freshly squeezed and strained lemon juice. If you like stronger lemon flavor substitute more lemon juice for water or use lemon extract in addition to lemon juice.
HOW LONG DOES ROYAL ICING KEEP? - meringue based royal icing keeps for up to 4 weeks. It can be stored at room temperature but I prefer storing it in the fridge.