Royal Icing
This easy-to-follow recipe for Royal Icing yields a stiff peak icing that can be thinned down to create the perfect consistency for flooding and decorating your baked goods. Made with simple ingredients like meringue powder, powdered sugar, and lemon juice, this recipe is perfect for beginners and experienced bakers alike.
Ingredients
- 907 g icing sugar/ powdered sugar (I never sift, but you may want to)
- 45 g meringue powder
- 1/2 cup lemon juice
- 2/4 tbsp lemon juice
Instructions
- Using a paddle attachment, mix together the meringue powder with the cup of lemon juice and roughly 2 tbsp of the lemon juice
- Beat on a medium speed for around 1-2 minutes until a foam forms
- Scrape the sides down at least once in this time
- Adding in the icing sugar, mix on a low until fully incorporated. Scrape down the sides again if necessary
- Mix on a medium speed for around 2-4 minutes unitl a light fluffy forms at either stiff or medium peak. (you may need to add some or all of the additional 2 TBSP lemon juice)
- Be careful not to over mix, as that can cause air bubbles or ruin the icing (it will crumble when dry). Watch the mixer carefully in this last stage as the mixing time can vary greatly.
Notes
This is a very brief description of the Royal Icing recipe that I used.
This recipe makes about 1 kilo of icing. A standard 3.5" cookie typically requires 30-35g icing/cookie. Of course, this depends on the design! I like to budget 40g icing/cookie just to be safe. So this recipe makes enough icing for 24 (2 dozen) cookies