Royal icing can be intimidating, however is actually quite easy to make! We have a family tradition of making Christmas cookies every year, and a sugar cookie is not the same without icing on the top! Growing up we would always just mix together milk, powdered sugar and vanilla, very basic and no real formula to that, yet still delicious! I was looking for something less runny and something you can actually design with! So here with are with the Royal Icing, perfect for sugar cookies!
Now, I definitely always have to level set my expectations when it comes to cookie decorating. I always see these beautifully decorated cookies on Pinterest that are literally perfection…however with two children, ages 5 and 7, that is not going to happen. Even with my leveled expectations I am always a little shocked at the mess. You’ll find icing in places you cannot imagine, and sprinkles everywhere. You may find sprinkles for weeks. However, depending on your patience you can make some pretty awesome cookies and will surprise yourself!
I then remind myself. Take a step back and look around. My kids are having fun, they are being creative and we are together as a family, making holiday traditions. It’s times like these that we cherish and they will remember forever. The mess can always be cleaned up!
Now for the Royal Icing – This is to outline the cookies…
This recipe makes a lot of icing. You can easily frost 40 cookies…
- 1/2 Cup of Meringue Powder (I used Wilton)
- 1 Cup of Water; minus 1 Tbsp
- 2 lbs of powdered sugar (usually its one bag)
- In your stand mixer, put in the Meringue Powder
- Add in the water, mix until frothy
- Slowly add in the powdered sugar. Once its all in the bowl, mix on medium for 4-5 minutes. It should form a stiff peak. Once its the right consistency you can separate out into bowls to add the food coloring
- Put your icing in piping bags! Make sure to put a rubber band around the top so the icing doesn’t come out the wrong end of the bag
- TIP – When the icing is not in use cover with plastic wrap because it will dry out fast
- I used Wilton tip #2 and #3 for the outline
Once your cookies are outlined thin it out a bit with water to “flood” the cookies. I would add a tablespoon at a time. To know if your icing is the right consistency to fill in, take a spoon of your icing and let it drip back into the bowl. Count to 15 seconds and if the line goes away at 15 seconds then it is good to go!
Here is the recipes for both the Royal Icing, as well as my Grandmother’s Sugar Cookie recipe from the 1940’s! Yes, a recipe worth holding on to! Something I have cherished my whole life and have passed on to my children!
I hope your kitchen is as messy as mine when you are all done, that’s the sign of a good time 🙂
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If you are looking for baking supplies, check out the Prepared Pantry! I just discovered this site and I am very excited for my order to arrive! There are lots of great ingredients you can get as well as baking tools!