EASY ROYAL ICING
This easy royal icing recipe for sugar cookies will totally change the way you think about royal icing. It comes together super quick and you don't even need a mixer! Best of all, this is royal icing made without meringue powder!
Provided by Lynn April
Time 5m
Number Of Ingredients 4
Steps:
- Place powdered sugar in a medium bowl and set aside. In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved.
- Add sugar water to powdered sugar and stir until completely combined. Mixture will be thick. The consistency you're looking for is a slowly dripping icing that disappears into the bowl within about 12 seconds. Add water by drop if you think it's too thick. If it becomes too thin, add more powdered sugar by the teaspoon. Use immediately.
- If you need to wait to use your icing: cover tightly, and use within 1 day. You will need to stir it up again and possibly add more water before using. Re-test the consistency before using.
- If you want to color your icing, I prefer gel colors: my favorite brand is AmeriColor. They have a huge and gorgeous collection of colors in a 12 pack or a 50 pack.
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.
ROYAL ICING
Steps:
- Sift the confectioners' sugar and meringue powder into a large bowl. Add the water and beat with a mixer on medium-high speed until soft glossy peaks form. Divide among bowls and tint with food coloring, if desired.
- Transfer the icing to resealable plastic bags; snip off the corners. Pipe on the cookies.
RIDICULOUSLY EASY ROYAL ICING RECIPE FOR SUGAR COOKIES
This easy royal icing recipe for sugar cookies is SO ridiculously simple to make! No egg whites, no meringue powder, just four simple ingredients whipped up with a hand or stand mixer.
Provided by Tara Kuczykowski
Categories Desserts
Time 5m
Number Of Ingredients 5
Steps:
- Add confectioners' sugar to a mixing bowl or to the bowl of your stand mixer fitted with the wire whisk attachment.
- Start mixing on low, and slowly add the milk, corn syrup, and vanilla extract. Continue to whip on medium until smooth.
- If the royal icing is too thick, thin it out by misting it with a spray bottle of water, one spritz at a time, until it reaches the proper consistency. If it's too thin, add additional confectioners' sugar a teaspoonful at a time, until it reaches the proper consistency.
Nutrition Facts : Calories 33 calories, Carbohydrate 8.4 grams carbohydrates, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 2.1 milligrams sodium, Sugar 8.4 grams sugar, TransFat 0 grams trans fat
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
PERFECT ROYAL ICING
This is the best recipe I have found for sugar cookie icing. Try my recipe for "World's Greatest Sugar Cookies" for an excellent snack.
Provided by Lubie
Categories Dessert
Time 5m
Yield 1 big bowl of icing
Number Of Ingredients 6
Steps:
- Beat first three ingredients, then thin with a little water, if needed.
- Add almond, vanilla, and butter flavoring.
- Depending on how many colors you want, divide it between several bowls.
- To decorate on top of original layer of icing, thicken with powdered sugar until desired thickness.
- Decorating works best when used in the decorating bags with tips.
- Also, before spreading thin icing over cookies, try putting an outline of thick icing from a small decorating tip around the edge of the cookie.
- This way, the thin icing will not drip over the edge.
Nutrition Facts : Calories 3589, Fat 1.1, SaturatedFat 0.2, Sodium 176, Carbohydrate 904.6, Sugar 889.2, Protein 10.8
EASY ROYAL ICING
This classic decorating icing sets up and dries quickly. It's especially nice to use when cookies will be stacked on a plate. For accompanying recipes and decorating tips, visit Spring Has Sprung. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
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