Royal Icing Tips
How do you store royal icing?
Store
royal icing in an airtight container at room temperature for up to 2 weeks. The icing may start to separate, but that's ok. Beat the icing on low speed before using to bring it back to an even consistency. You can also freeze royal icing for up to 2 months in resealable bags. Press all the air out before sealing the bag. Thaw in the refrigerator overnight and beat at a low speed before using.
Can you overmix royal icing?
Yes, you can overmix royal icing. You might be tempted to mix your icing on high speed, but this incorporates too much air into the icing, which will leave a crunchy, sponge-like finish instead of a smooth finish. To avoid overmixing, beat the icing on low speed using a wire whip attachment.
How do you get royal icing to the perfect consistency?
There are
mistakes that almost everyone makes with royal icing, and the incorrect consistency is probably the most common. There really is no right or wrong consistency, because how thick or thin the icing should be depends on how you want to use it. If the icing is too thin, add more confectioners' sugar 1/4 cup at a time. If it's too thick, add more water (a teaspoon at a time) until you get to the right consistency.
How do I know how thick or thin to make royal icing?
If you're using royal icing to pipe outlines, it should be on the thicker side. Run a butter knife through the icing; it should settle back into a smooth surface in about 20 seconds. If you're using royal icing to flood cookies, it should be on the thinner side. This icing should settle back to a smooth surface after 10-12 seconds. When using royal icing to pipe flowers and intricate shapes, it should be thick enough to hold its shape without settling back to a smooth surface after running a knife through it. (We recommend using different sized
coupler tips to try out new designs!)
How long does it take royal icing to dry?
It takes 8-10 hours for royal icing to dry completely and be ready for packaging (better yet, let them stand overnight). Wait 1-3 hours for royal icing to dry so you can add another layer of frosting without it bleeding into the first layer. Set up a small fan near your cookies to help speed the drying process along.
Can you soften royal icing?
To keep royal icing soft while working with it, use a damp cloth to wrap the tips of open piping bags and cover bowls of icing when not using.
Research contributed by Peggy Woodward, Taste of Home Senior Editor, Food
Reviews
I'm looking for an icing/frosting that I can decorate on my cookies and then freeze.The ones I've tried discolor after I defroz the cookies.
I tried this icing on my gingerbread cookies this past weekend and was thrilled with the results! I will definitely make it again.
There are two royal icing recipes. Which one is better?
I added some vanilla and almond extract and it was really good! I was expecting it to be more functional than tasty for some reason, glad I was wrong!
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.
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how can I make meringue powder myself it is possible? Thank you.
Does this frosting have a good taste? How does it compare to the other frosting choices? I've never worked with this before but heard it was best for cut-outs and ginger people. Thanks!
what is the cream of tarter for in royal icing? I have made tons of royal icing and have never seen it added in a reciepe before