Learn how to frost royal icing cookies with this easy step-by-step tutorial. These helpful tips and tricks are perfect for beginners!
Prep Time: 30 minutesminutes
Total Time: 30 minutesminutes
Servings: 8
Ingredients
4cupspowdered sugar (more if needed)
4 to 5Tablespoonsfresh lemon juice or water(more if needed)
3Tablespoonsmeringue powder
Instructions
Add the powdered sugar, fresh lemon juice (or water) and meringue powder in a large bowl. Beat on low for 1 minute and then scrape down the sides. Then beat on medium speed until icing forms a peak and is glossy. It will take about 5 to 7 minutes at low speed with a stand mixer and 10-12 minutes at high speed with a handheld mixer. It should be fairly thick (and not fall off the paddle). If it's too thick add a little more lemon juice, if it runs off then you'll want to add a little more powdered sugar.
Once you've made the frosting, transfer to bowls for adding colors and then transfer into your frosting bag.
Next outline your cookie with a stiffer frosting and a fine frosting tip (I used a #2 tip). This border creates a dam to make sure the "flood" icing doesn't go off the sides of the cookies.
Mix in 1 teaspoon of water or fresh lemon juice to your frosting to make the flood icing. The consistency will be a thick liquid like honey. Then using an icing bottle, spread the frosting inside the "outlined" cookie.
Use a small knife or toothpick to spread the frosting. You can also use the tooth pick to pop any bubbles.
Allow cookies to on the counter until icing has hardened.
Notes
Substitutes: You can use 2 egg whites in place of the meringue powder. For outlining: Use the thicker icing before adding extra liquid.For the flood icing: Add an additional teaspoon of lemon juice or water at a time until you reach a good consistency (similar to honey), where it will drizzle off the spoon. Tip: When not working with the icing, place a damp paper towel over the bowl of icing so it doesn't dry out.Drying: It helps to dry the cookies in front of a heater fan to keep the icing shiny. Storage: Royal icing will keep at least a month. Cover with clear wrap and refrigerate. Then bring to room temperature when ready to use.