Are you curious how the top cake decorators make the best details on their cakes? Do you ever wonder how bakers make the perfect icing on top of sugar cookies?
Royal icing is the frosting that top bakers and cake decorators use to make the perfect details on their cakes and cookies. This icing can be used for many things in cake decorating but the most popular use is for decorating cookies.
Royal icing has saved my butt a few times while decorating cakes. Its like the edible glue for building cakes. Its strong and easy to make.
For decorating cookies you can make royal icing nice a fluid so it coat the whole cookie with a spoonful or you can have it much stiffer for “gluing” sweets together. Its also great for writing on confections or delicate details on a cake.
Anyways, this recipe is very simple and easy to remember once you have made it a couple times.
After mixing for 5 mins it is ready for use. Put directly into a pipping bag (these are my favorite pipping bags, they never pop on me and last forever) and it’s ready to go. If you have some leftover in the mixing bowl, put a damp paper towel directly on top of the icing so it doesn’t dry out.
For decorating sugar cookies, here is a really simple cookie recipe that you can easily decorate. Make sure the cookies are completely cooled before decorating.
For flooded, or fully coated, cookies can take up to 12-24 hours depending on the humidity. When you are done decorating the cookies or cakes let the icing dry fully before packaging or moving around.
For small details or lettering it can be 1-2 hours. Just be careful you don’t want to spoil all your hard work.
Just be creative there is no wrong way to have fun especially with so much sugar around!
CONTAINS RAW EGGS: XO, Katie Rosario suggests caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
- 3 oz. (about 2 eggs) egg whites pasteurized
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- food coloring optional
- extra water (to thin out, if too thick) optional
In large bowl of stand mixer with a paddle attachment, combine the egg whites (and vanilla) and beat until frothy.
Add powdered sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
Add vanilla and food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.
- If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
- If you would like a more runny icing add 1 tbsp of water at a time while mixing til desired consistency. For stiffer icing add 1 tbsp of powder sugar til desire consistency.
- When filling a pipping bag with icing and there is some still left in mixing bowl, put a damp paper towel directly on top of icing so the top wont become crusty and make your icing difficult to work with.
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