Royal Icing I Recipe
Use this simple recipe with egg whites, confectioner's sugar, and lemon extract for perfect icing for your gingerbread houses!
This is a quick and easy frosting recipe using ingredients you most likely already have on hand. Use whatever food colors you like!
Use this quick and easy recipe for royal icing to use for decorating your gingerbread house or cookies this Christmas.
Use this pure white royal icing to make professional-looking cakes and cookies.
Meringue powder and confectioners' sugar are the base of this icing.
This is a traditional royal icing recipe, but the consistency is perfect for a Martha-style cookie! The royal icing hardens firm, but is not rock hard.
I was just shy of 4 cups of icing sugar, but I had already cracked the 4 eggs needed to make a whole batch. I didn't want to waste them, so I added them all anyways. At first the icing was really runny, but it started to harden fairly quickly after I applied it to my gingerbread cookies (Eileen's Spicy Gingerbread cookies from this site). Even using your standard ziplock sandwich bag to apply the icing it went on smoothly. I was quite impressed with this recipe overall! I used rum extract (artificial) instead of lemon, but I think next time I may try the lemon or maybe almond or vanilla. Two thumbs up!
I used this icing on rolled sugar cookies with great results. Yes, it was a little runny, but rather than adding more powdered sugar, I just used my pastry bag with a small round tip to pipe the icing over the top of each cookie, creating a beautifully finished look when dry. The icing took a few hours to dry completely, but was indestructable after that. Stored/froze well and tastes yummy; the lemon adds a nice flavor!
Decorated cookies make a lovely gift for your Valentine. This recipe uses the flood technique with royal icing to create gorgeous effects.