When it comes to the royal icing, I just use the recipe from the Wilton Meringue Powder. I almost always make a double batch. Wilton Meringue Powder can be found in the cake/cookie aisle at Hobby Lobby or Michael’s.
Royal Icing is first used to OUTLINE a cookie. After you get the mix up all the royal icing ingredients, it looks like the above picture.
Next, divide your royal icing mixture into little bowls like this:
The first thing you will want to do with your cookies is pipe an edge around them so the icing stays nice and neat on the cookie. PIPING is like the consistency of a TOOTHPASTE. So you will slowly add a little warm water to one of your bowls until you get this consistency. Then add the desired food coloring. Mix this in and wait about 3 minutes to let the air bubbles surface….do one more mix to pop the air bubbles. Load into a piping bag with a #2 tip and start piping.
Piping the cookie: creating borders
Next, you will want to FLOOD the cookie. Take your icing and start to SLOWLY thin it out even more by adding warm water…about the consistency of LIQUID SOAP. Fill your squeeze bottles like this:
Then squeeze out the icing onto the cookie. Use a toothpick to reach all the edges or pop any bubbles.
Now wait anywhere from an hour to overnight to do any piping detail to the cookie.
Wilton’s Royal Icing Recipe:
- 3 tablespoons meringue powder
4 cups (about 1 lb.) confectioners’ sugar
6 tablespoons warm water
About 3 cups of icing.
Instructions: (from Wilton)
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.