ROYAL ICING
EASY GINGERBREAD & SUGAR COOKIE ICING … so you can seamlessly get to decorating.
Drip, drizzle, and dazzle—that's the motto when it comes to royal icing. This foolproof recipe is your one-stop shop for perfectly glossy, pipeable, and spreadable icing that sets like a dream. Whether you're creating intricate designs on sugar cookies or transforming my gingerbread cookies into edible works of art, this royal icing will be your new holiday (or any day) fave. Bonus? You can go full rainbow by mixing in food colorings. Let’s get decorating!
ROYAL ICING
Yield: 3 Cups
Prep time: 10 MinTotal time: 10 Min
Ingredients
KITCHEN TOOLS
Instructions
TO MAKE YOUR ROYAL ICING
- In a stand mixer, beat the egg whites on medium speed until they are frothy.
- Gradually add confectioners’ sugar mixing on low speed to avoid a sugar explosion.
- Once all the sugar is incorporated, increase the mixer speed to high and beat until the mixture forms stiff, glossy peaks. This should take about 5 to 7 minutes.
- Add the vanilla extract and mix just until combined.
- If you want to color your icing, divide it into separate bowls and mix in food colorings one drop at a time until you achieve your desired shades.
- Use immediately or cover tightly with plastic wrap to prevent it from drying out.
HOW TO FILL YOUR PIPING BAGS
- Place your piping bag inside a tall glass or jar, with the pointed tip of the bag facing downward.
- Fold the open end of the bag over the rim of the glass to create a wide, stable opening.
- Spoon the royal icing into the bag, using a spatula to scrape it in cleanly. Fill the bag about halfway to keep it easy to handle.
- Carefully lift the bag out of the glass, unfold the edges, and twist the top closed to seal. You're ready to pipe like a pro!
