Name: Easy Royal Icing
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: For the basic icing: -; 3 ounces (6 tablespoons or 3 large) pasteurized egg whites -; 1 teaspoon vanilla extract, or another flavored extract -; 4 cups (460 g or 1 pound) powdered sugar -; To finish: -; Food coloring of your choice -; Additional powdered sugar to thicken icing -; Water to thin icing -; Sprinkles -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Royal Icing

1. For the basic icing: -

2. 3 ounces (6 tablespoons or 3 large) pasteurized egg whites -

3. 1 teaspoon vanilla extract, or another flavored extract -

4. 4 cups (460 g or 1 pound) powdered sugar -

5. To finish: -

6. Food coloring of your choice -

7. Additional powdered sugar to thicken icing -

8. Water to thin icing -

9. Sprinkles -

How to cook deliciously - Easy Royal Icing

1. Stage

Mix the egg and vanilla: In the bowl of a stand mixer fitted with a whisk attachment (or using a bowl and a whisk), add the egg whites and vanilla extract. Mix together on medium speed until it starts to get frothy, about 15 to 20 seconds.

2. Stage

Add the powdered sugar: Sift 1 cup of the powdered sugar over the egg whites. Do not skip sifting as powdered sugar tends to clump up! Mix on medium speed until the sugar is absorbed. You may need to scrape down the sides of the bowl to get all the powdered sugar into the liquid. Repeat 3 more times, sifting in 1 cup of the powdered sugar at a time, and scraping down the sides to make sure all the powdered sugar is incorporated into the icing.

3. Stage

Test icing for thickness: Lift the whisk up and check to see how long it takes for the icing thread to disappear in the surface of the icing. You want about 8 to 10 seconds for the piping consistency. If it’s not thick enough, sift 1 tablespoon of powdered sugar into the icing and mix together, repeating until you get that thickness.

4. Stage

Color the icing: If using different colors of icing, divide the icing into bowls and then add separate food colorings to each bowl. Check thickness and mix in more sifted powdered sugar if necessary for piping, or thin as necessary with water for flooding. For flooding, spoon some icing up and then allow it to drizzle down onto the icing in the bowl. The drizzle should stay on top and then melt back into the surface after 2 or 3 seconds. If it immediately disappears your icing is too thin, and you should sift in more powdered sugar.

5. Stage

Decorate your cookies: Transfer the piping frosting to a piping bag with a #3 tip or smaller. Pipe outlines or decorations onto your cookies. Use the flooding icing to fill in the spaces, if desired.

6. Stage

Allow cookies to dry: Let the icing dry completely before storing, at least 2 hours with a gentle fan blowing over the cookies, or overnight. Store cookies between parchment in an airtight container for up to 5 days. Did you love this recipe? Let us know with a rating and review!