How to Make The BEST ROYAL ICING (Quick & Easy Tasty Recipe)
If you wanted to know how I make my icing from start to finish, you´ve come to the right place! This is a very easy and forgiving recipe.
Royal Icing Recipe:
1 bag of icing sugar (1kg) *see note below
3 tablespoons of meringue powder (30 grams)
2/3 cup of water (158 ml - do not use all at once)
1/4 cup corn syrup (85 grams)
1 tablespoon of vanilla extract (15 ml)
1 tablespoon of butter bakery emulsion (15 ml)
1 teaspoon of Americolor bright white (15 ml)
*Please note that I use a 1kg (2.2 lbs) bag of powdered sugar. If you are using a 2lb bag, all you need to do is reduce the amount of water you are using by a little bit.
Directions:
Place the powdered sugar and meringue powder in your mixing bowl. Using the paddle attachment or regular beaters, stir the ingredients together on the lowest speed.
While you continue on low speed add HALF of the water, corn syrup, vanilla and butter emulsion. You can use any single or combination of flavourings you want, this is my go to flavour (I will link the butter emulsion below).
Add in your white colour. You can use more than 1 teaspoon if it is not enough to bring it back to a bright white. I normally give it a good squeeze instead of measuring. Make sure to scrape your bowl down. If you find the icing needs a bit more water to come together, you can add another teaspoon or so until all the powdered sugar is incorporated.
Once everything is incorporated nicely, you can put your mixer to medium speed and mix it up for 1 minute, scrape the sides down and then mix for another 30 seconds to minute. Make sure not to mix for too much longer because if you over mix your icing will become crumbly or chalky.
If you find your icing is too thin, you can always add more powdered sugar and stir it in to thicken it up again. If your icing is too stiff, you can add a bit of water at a time to thin it down. Once you make it a few times, you´ll get the hang of how much water you need to make the consistency you like.
Meringue powder can be found at your local cake or craft supply stores!
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Butter Emulsion:
Americolor Bright White:
Chef Master White is can be an alternative
For tipless bags that I use:
YOTIPP Piping Bags (regular) -
Master Piping Bags (thin) -
Scribe tool:
Projectors:
AAXA Projector:
Stand for Projector:
Please see my channel for all my tutorials, tips & tricks to make the perfect decorated cookies!
Happy Baking & Cookie Decorating!
Sugar Cookie Icing that's Easier to Make and Foolproof
This sugar cookie icing recipe is firm, stackable, and flavorful! My version uses just 4 simple ingredients (no meringue powder!) and can be colored and piped in minutes.
Recipe:
Ingredients
3 cups powdered sugar, sifted (375g) (weigh before sifting)
3-4 Tablespoons milk (I use whole milk, but any kind will work)
2 Tablespoons light corn syrup (see note)
½ teaspoon vanilla extract
Gel food coloring (optional)
Additional candies and sprinkles for decorating (optional)
Sugar Cookie Recipe:
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Gel food coloring (Affiliate Link):
Mixing bowls (Affiliate Link):
Piping Bags (Affiliate Link):
Instructions
00:00 Introduction
00:28 Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
03:31 If coloring the frosting, divide into bowls and color as desired at this point.
04:23 Transfer frosting to a piping bag with a piping tip (I used Wilton 4), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
05:14 Pipe frosting on cookies and decorate with decorative candies, if desired.
07:09 Allow frosting to harden before enjoying, stacking, or storing (this took several hours for me and may vary for you depending on the consistency of your frosting).
Notes
Corn Syrup
I highly recommend using light corn syrup for the firmest, glossiest finish on your sugar cookies. However, if you must omit it, you may, but note that the frosting will not dry quite as hard and you will likely need to add more milk to get the icing to the proper consistency. Glucose syrup may be substituted, but outside of that I am not sure of a substitute that would give the same effect.
Making Frosting in Advance
To make icing in advance, store in an airtight container with a piece of plastic wrap pressed directly against the surface of the icing. It will keep for several days and may be stored either at room temperature or in the refrigerator. Icing will need to be stirred again before using. It may be colored with food coloring before or after storing.
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How I flood my cookies with royal icing
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BEST SUGAR COOKIE RECIPE — How to prevent your sugar cookies from spreading during baking
Thank you so much for watching! Please subscribe to this channel for more baking tutorials every Friday.
In this video, I will show you the basics of baking sugar cookies, as well as some tips on how to retain your cookies’ shape during baking.
ROLLED SUGAR COOKIE RECIPE
2 sticks softened butter
1 cup white sugar
1 egg
1 tsp. vanilla extract
3 cups flour
1 tsp. baking powder
Cream together butter and sugar. Add egg and vanilla and beat until combined. In a separate bowl, mix together flour and baking powder. Add flour mixture to butter mixture one cup at a time, lightly mixing between each flour addition. Gently knead the dough with your hands until all ingredients are well incorporated. Do not over work the dough!!
Preheat oven to 350 degrees.
No need to chill the dough before rolling out. You may roll dough immediately onto a well floured surface. (You can store cookie dough in the refrigerator for 1-2 days before using. Just remove from refrigerator 2 hours before rolling out so that the dough is soft enough to manage.)
Cut shapes and place 1 inch apart on a greased cookie sheet. Place entire cookie sheet in the freezer for 10-20 minutes before baking. (Dough should be frozen hard, and should not leave an imprint when you press it with your finger.)
Once frozen, remove from freezer and place directly into oven. Bake at 350 degrees for 8-10 minutes, until tops of cookies are no longer glossy. Do not over bake cookies.
ROYAL ICING RECIPE
4 cups powdered sugar
4 Tablespoons meringue powder
1/2-3/4 cup warm water
Food coloring
Combine powdered sugar and meringue powder. Add water, a little at a time, until frosting is the desired thickness. To cover, or “flood” the entire surface of the cookie with icing, the proper consistency is when you lift the spoon and the ribbon of icing that falls back into the bowl stays on the surface of the icing for a few seconds before disappearing.
Icing must be used immediately or covered in an airtight container as it dries very quickly.
Happy baking!!
Cutout Sugar Cookie Recipe - Laura Vitale - Laura in the Kitchen Episode 688
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EASY No Spread Sugar Cookies Recipe
This Sugar Cookie Recipe makes beautiful and simple cookies that bake up perfectly every time. If you’re craving a smooth and buttery classic cookie or want to use that adorable cookie cutter you picked up, this easy sugar cookie recipe is for you. This is the best no spread sugar cookie recipe because the dough mixes together quickly with just 7 simple ingredients that are probably already in your pantry, and it’s just firm enough to make it really easy to cut out into fun shapes. They are perfect for any occasion and make the perfect cutouts for Christmas cookies!
RECIPE:
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