Royal Icing is traditionally made with egg whites, powdered sugar and lemon juice. Most bakers use it to decorate cookies, cakes or make intricate design patterns. I use it mostly to frost my Fairy Cakes, decorate Sugar Cookies or glaze Flower Tea Cakes. This version is made with meringue powder (dried egg whites, sugar, salt, vanillin and gum found in bakery shops) to substitutes the egg whites. You will get the same consistency without the risk of salmonella (except if you use pasteurized egg whites). Flavor is sacrificed a little, so I suggest adding some pure vanilla or almond extract to compensate.
Consistency depends on how you are going to use the Royal Icing. For decorating cookies, it shouldn’t be too runny. Test on one cookie first to make sure the icing is thick enough so that it doesn’t run over the sides. Feel free to add (little by little) more powdered sugar or water to reach the desired consistency. Be mindful Royal Icing dies up quickly when exposed to air. Once you have finished mixing the different colors, cover with plastic wrap or store in airtight container. When you finish decorations, allow to dry for a few hours or overnight.
Enjoy and be Foodieventurous!
Royal Icing with Meringue Powder
adapted from The Joy of Baking Blog
Ingredients
4 cups confectioner sugar (powder)
3 tbsp meringue powder
1/2 cup of warm water (add more for a more liquid icing)
1/2 tsp pure vanilla extract (almond extract or lemon juice)
food coloring, if desired
Procedure
1. In a bowl, combine confectioner’s sugar with meringue powder.
2. Add water and vanilla extract to sugar and meringue powder mixture and beat with a whisk or electric mixer until smooth and glossy.
3. If necessary,add more water or confectioner’s sugar to reach desired consistency.
4. To decorate cookies, the consistency should be thick enough so that the ribbon formed when you lift the beater stays on top of the icing mixture for a few seconds before disappearing. Also, used to top fairy cakes, tea cakes and other cakes.
