How To Make And Color Royal Icing
Make the cookies using the Cut Out Sugar Cookie Dough recipe. These will be the designs we will be making. Now let’s make the Royal icing.
1
Add 2 pounds powdered sugar and 2 tablespoons meringue powder to the bowl of a stand mixer (no need to sift). Add 1-2 teaspoons almond emulsion.
2
Add paddle attachment and start to slowly add water (3/4 cup water measured out). You may or may not use all of it depending on desired consistency.
3
This would be the consistency for flower decorating. Thick paste. We will add more water. For flooding we want the consistency of shampoo.
4
Keep adding water to get to desired consistency.
5
Royal icing consistency chart: flooding-shampoo consistency. Details- toothpaste consistency. Dimension- molasses. Flowers- stiff.
6
Scrape down the sides and the bottom of the bowl and mix one last time to incorporate fully. And to prevent any lumps.
7
Using a tall glass cup, place your piping bag inside to easily fill it with icing.
8
Fill the piping bag with white icing (about 1 + 1-4-1/2 cup). This will be used for a couple of our cookie designs.
9
Twist the top of the bag and seal with a small rubber band.
10
To make the brown icing add 1 cup Royal icing to a small bowl (I like to use disposable) add 1 drop brown gel coloring. Then add 1 drop yellow. Mix.
11
Make sure the icing is fully mixed and combined. Then add it to a piping bag (using the same glass trick). Twist the top and seal with rubber band.
12
Add another 3/4-1 cup Royal icing to another disposable bowl and add 1 drop blue gel coloring. You don’t have to mix completely for this one.
13
Twist the top and seal with a rubber band.
14
Optional- you can color the remaining Royal icing with colors of choice for detailing. Black for writing, pink for intertube or red for cherry or crab
15
What you'll need
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almond emulsion
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meringue powder
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piping bag
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Plastic Small Rubber Bands
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Americolor Gel Food Coloring
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Plastic Small Rubber Bands
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piping bag
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Americolor Gel Food Coloring
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