Basic Royal Icing - for Outlining and Flooding
This is an easy recipe for basic royal icing, with a perfect consistency for both outlining and flooding your cutout cookies. The icing dries firm on top with a beautiful sheen, staying a little soft underneath.
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Equipment
- Stand Mixer with Paddle Attachment
Ingredients
- 2 cups powdered sugar, sifted
- 1 ½ tbsp meringue powder
- 3 - 3 ½ tbsp water, room temperature
- ½ tsp vanilla extract
- gel food coloring, optional
Instructions
- In the bowl of your stand mixer, sift the powdered sugar to make sure it's free of lumps.Add the meringue powder, water and vanilla.
- Mix with the paddle attachment on medium speed for 2 minutes.Lift up the paddle and check the consistency of the icing by letting the icing drip off the paddle and back into the bowl. If the icing that drips off disappears in the bowl of icing in 5-10 seconds, then it's the right consistency for flooding.If it doesn't disappear, then the icing is too thick, and you should add more water, 1 teaspoon at a time.If the icing is so thin that the drizzles immediately disappear, then it's too thin, and you should add more powdered sugar, a couple tablespoons at a time.
- If coloring your icing, add a few drops of gel food coloring and mix it in to achieve the desired color.
- Scrape the icing into an airtight, lidded container. You can use the icing immediately, or store at room temperature for up to 2 weeks.
Notes
- Yield. This recipe makes enough icing to ice approximately 2 1/2 dozen cookies that are 2 - 2 1/2 inches in diameter.
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