My goal for this post is for you to learn something new you didn't know about royal icing, and to show you that with a little practice (and patience), you can make some cute cookies!
First of all you need to have 4 ingredients on hand; powdered sugar, meringue powder, any flavor oil free extract, and water. Pretty simple! For those of you that are unfamiliar with meringue powder, you can find it at Hobby Lobby, Joann's, or even Wal Mart. Look for it in the baking section. (pic below)
I always make my icing in my standard size Kitchen Aid mixer. I don't recommend using a mixer with a bigger bowl because I have found it doesn't seem to mix as well.
Now to make your icing!!!
Empty one bag of powdered sugar into your mixing bowl. Put 6 TBS of meringue powder in the bowl with your powder sugar and using your whisk attachment blend the sugar and powder. While you are blending your sugar and powder, grab a cup and mix 3/4 cup water with 1 TBS of any flavor extract. Slowly add the water mixture to your mixing bowl (with your mixer running) until you don't see any dry powder. When the powder is absorbed, turn your mixer speed to med-high, and set your timer for 4 minutes. After the four minutes is up, run a spatula around the sides of the bowl to incorporate any unmixed powder. Check the texture of your icing, it should form stiff peaks when your spatula is pulled away. You may need to mix your icing longer, I set my timer for 1 minute increments and check it until it is ready.
As soon as your icing is ready, transfer it to an airtight bowl. Make sure it is airtight. Air makes royal icing harden quickly.
IMPORTANT: Make sure your mixing bowl, and everything else you use to make the icing is clean and oil free. Oil and royal icing are not friends.
Royal Icing is good for a month if it is stored air tight in the refrigerator. I personally don't like to keep it longer than a week. Everyone has different preferences and you will find your own the more you make it and see what works for you!
Now you are ready to make your piping and filling icings. This recipe should ice around 4 dozen cookies. I double this recipe and it usually lasts me around 8 dozen cookies.
I'm excited to hear your feedback! If you use this and learn something new, let me know! If there is something I didn't cover that you have questions about feel free to ask. I will cover mixing and preparing piping and fillier icing next. Too much to cover in one post!
Happy Icing Making! :)