Royal Icing Recipe

Powdered sugar: This finely ground sugar is essential for creating the smooth texture of the icing.

Meringue powder: A dried egg white product that helps stabilize the icing and gives it a smooth texture.

Water: Used to adjust the consistency of the icing, making it easier to work with and perfect for different types of decorations.

When mixing the powdered sugar and meringue powder, make sure to sift them together first. This helps to eliminate any lumps and ensures a smoother royal icing. Additionally, when adding the water, do so gradually. This allows you to better control the consistency of the icing, making it easier to achieve the perfect texture for your decorating needs.

• powdered sugar - Substitute with granulated sugar blended with cornstarch: Blend granulated sugar with a small amount of cornstarch in a blender until it reaches a fine, powdery consistency similar to powdered sugar.

• meringue powder - Substitute with egg whites: Use fresh or pasteurized egg whites. For every 2 tablespoons of meringue powder, use 2 egg whites. This will provide the necessary protein to stabilize the icing.

• water - Substitute with lemon juice: Lemon juice can add a slight tang and help to stabilize the icing, though it may alter the flavor slightly. Adjust the amount to achieve the desired consistency.

• Ensure the royal icing is completely dry before storing. This prevents any unwanted moisture from ruining the texture.
• Transfer the icing to an airtight container. This will keep it fresh and prevent it from absorbing any odors from the fridge or freezer.
• For short-term storage, keep the container at room temperature. The icing can last up to a week this way.
• If you need to store it for a longer period, place the container in the refrigerator. The icing will stay good for up to a month.
• Before using refrigerated icing, let it come to room temperature. This makes it easier to work with and ensures a smooth consistency.
• For freezing, divide the icing into smaller portions. This allows you to thaw only what you need, reducing waste.
• Wrap each portion in plastic wrap, ensuring there are no air bubbles. This helps maintain the icing's texture and prevents freezer burn.
• Place the wrapped portions in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the icing in the refrigerator overnight. This gradual thawing process helps maintain its consistency.
• Once thawed, give the icing a good stir. This ensures it returns to its original smooth and workable state.

• Start by removing the royal icing from the refrigerator. Allow it to sit at room temperature for about 15-20 minutes. This helps to soften the icing slightly, making it easier to work with.

• Gently stir the royal icing with a spatula or spoon. This helps to reincorporate any separated ingredients and ensures a smooth texture.

• If the royal icing is still too stiff, add a few drops of water at a time. Stir thoroughly after each addition until you reach the desired consistency. Be cautious not to add too much water, as this can make the icing too runny.

• For a more controlled reheating, place the royal icing in a microwave-safe bowl. Heat it in the microwave on a low setting for 5-10 seconds. Stir well after heating to ensure even consistency. Repeat if necessary, but avoid overheating as it can alter the texture.

• Alternatively, you can use a double boiler method. Place the royal icing in a heatproof bowl and set it over a pot of simmering water. Stir continuously until the icing reaches the desired consistency. This method provides gentle, even heat, preventing the icing from becoming too runny.

• If the royal icing has become too runny, add a small amount of powdered sugar to thicken it. Stir well to incorporate the sugar fully. Continue adding powdered sugar in small increments until the desired consistency is achieved.

• Once the royal icing is at the perfect consistency, transfer it to a piping bag or use it directly from the bowl. If using a piping bag, ensure the tip is clean and free from any dried icing to prevent clogging.

• If you have leftover royal icing that you won't use immediately, store it in an airtight container. Place a piece of plastic wrap directly on the surface of the icing to prevent it from drying out. Seal the container tightly and refrigerate.

• When ready to use the stored royal icing, follow the same reheating steps to bring it back to the desired consistency.

• Mixing bowl: A large bowl used to combine the powdered sugar and meringue powder.

• Electric mixer: A device to beat the mixture on low speed until the icing forms peaks.

• Measuring cups: Tools to accurately measure the powdered sugar and water.

• Measuring spoons: Tools to measure the meringue powder and water precisely.

• Spatula: A tool to scrape down the sides of the mixing bowl to ensure all ingredients are well combined.

• Sifter: An optional tool to sift the powdered sugar to remove any lumps before mixing.

• Piping bags: Used to pipe the royal icing onto cookies or cakes.

• Piping tips: Attachments for the piping bags to create different designs with the icing.

• Storage container: An airtight container to store any leftover icing.

Prepare ingredients in advance: Measure and sift powdered sugar and meringue powder ahead of time to streamline the process.

Use a stand mixer: A stand mixer can save you time and effort when beating the icing to the right consistency.

Adjust consistency quickly: Keep a small bowl of water nearby to easily adjust the icing consistency as needed.

Store properly: Make extra royal icing and store it in an airtight container for up to a week, so you have it ready for future use.