Royal Icing

Royal Icing
35
3 Reviews
Pipe royal Icing onto any type of cut-out cookies. The icing is easy to tint with food color and hardens as it dries.
10 min
Prep Time
10 min
Total Time
3/4 cup

Ingredients

1 1/4 cups
sifted powdered sugar
1 tablespoon
meringue powder
2 tablespoons
warm water
1/4 teaspoon
cream of tartar

Directions

  1. Combine all ingredients in bowl. Beat at low speed until moistened. Beat at medium speed 2-4 minutes or until thick and glossy. (If too thick, add additional tablespoon hot water.)
  2. Cover bowl with damp paper towel until ready to use or cover with plastic food wrap.

Recipe Tips

- Royal icing hardens when it dries and is used for piping decorations on cooled cookies.

- Refrigerate up to 2 weeks. To restore texture, allow icing to reach room temperature, then rebeat.

- Meringue powder can be purchase on-line or where cake decorating supplies are sold.

Nutrition Facts (1 tablespoon)

Calories
50
Cholesterol
0mg
Carbohydrates
13g
Protein
0g
Fat
0g
Sodium
5mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I made ths for my christmas cookies, It came out great. I didn't know about the meringue powder until my niece said she uses it in her cake frosting and it would harden. That I needed to feel out how much to use.Well your never to old to learn, I'm 73 and still learning. Merry Christmas.

Rating

This is a perfect simple royal icing. Extracts can be added to give flavour, or use lemon or orange juice instead of water. The amount is more than enough to ice a large batch of sugar or gingerbread cookies :)

Rating

Use it every time !

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