EASY ROYAL ICING RECIPE FOR SUGAR COOKIES
Beautifully decorated cut-out cookies for every celebration and holiday are totally attainable at home with this easy royal icing recipe for sugar cookies and a few tips & tricks to give you the confidence you need to try this technique yourself!
Provided by Amy Nash
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- In a large bowl of a stand mixer, whisk together the meringue powder and powdered sugar, then slowly mix in the water and vanilla while the mixer is running on medium-low speed. Increase speed to medium and beat until stiff peaks form, around 5 minutes. This can be done with a hand mixer, but will take a couple minutes longer.
- Divide the thick white icing into individual bowls for how ever many colors you want and add gel food coloring, a few drops at a time, mixing well until you achieve the shades you like. From there, you can reserve half of each color at piping consistency for piping borders as described in the post, or thin all the icing to flood consistency.
- To thin each color to flood consistency, add 1 teaspoon of water at a time and stir well, continuing to add water by 1/2 teaspoon increments until you reach your desired consistency.
- Once your icing is colored and the right consistency, scoop it into a piping bag fitted with a size 2 or 3 tip. Decorate your sugar cookies by first outlining the border, then filling in the middle with flood icing which should settle into itself. Use a toothpick or scribe tool to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
- Dry cookies at room temperature for 6-8 hours until the royal icing is completely firm before adding additional layers or design or stacking for transport.
Nutrition Facts : Calories 81 kcal, Carbohydrate 20 g, Sodium 9 mg, Sugar 20 g, Protein 1 g, ServingSize 1 serving
ROYAL ICING FOR SUGAR COOKIES
If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead of raw egg whites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/3 cups
Number Of Ingredients 2
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
SUGAR COOKIES WITH ROYAL ICING
Upgrading your holiday cookie game has never been more delicious thanks to this classic sugar cookie and royal icing recipe. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 24 to 36 cookies and about 2 1/4 cups of icing
Number Of Ingredients 8
Steps:
- Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
- Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
- Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.
ROYAL ICING I
Perfect icing for your gingerbread houses!
Provided by Diane
Categories Desserts Frostings and Icings Cookie Frosting
Yield 32
Number Of Ingredients 3
Steps:
- Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 15.6 g, Protein 0.5 g, Sodium 7.1 mg, Sugar 15.4 g
SUGAR COOKIE ICING
This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.
Provided by JBS BOX
Categories Desserts Frostings and Icings Cookie Frosting
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g
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ULTIMATE ROYAL ICING FOR SUGAR COOKIES - PRETTY. SIMPLE.
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Servings 3Estimated Reading Time 6 mins
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat together powdered sugar, meringue powder, and 9 tablespoons of water on high speed for 7 minutes. If the icing is thick with stifff peaks, add more water, a little at a time (or, if it’s too thin, add more powdered sugar). It’s the right consistency if when you run a knife through the icing, or when you drizzle down some icing, it blends back together/smoothes out within about 10 seconds. Add gel food coloring, a little at a time, until desired color is achieved.
- Allow icing to dry completely at room temperature for about 2 hours. Once they’re dry, place them in an airtight container. They will keep at room temperature for up to a week. If you’re giving them away as a gift, I recommend giving them as fresh as possible.
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