There are a few things making me really happy right now.
It’s Autumn. I love Autumn.
Right now, and until the 6th of October I can listen to the ENTIRE un released new Matthew Good Album “Vancouver” on his site www.matthewgood.org It’s good, I am in love!
And cookies with frosting are making me happy!
Royal Icing is super easy to make, if you don’t want to use raw egg whites you can use meringue powder (which i prefer to use) and getting a smooth glossy finish is easier than you may think!
- 1 egg white
- 3 cups powdered sugar (give or take)
- food colouring
Whip your egg whites (or meringue powder and water as directed on package) until soft peak begin to form, add sugar 1/2 cup at a time beating until you have a smooth icing. Add Vanilla. You may need to add a few drops of water, or more sugar until you have an icing that works for the job you’re doing.
Divide icing into bowls and colour as desired.
My favorite method to cover a cookie with one solid colour is to use a spoon. Spoon some icing onto the cookie, smoothing it around with the back of the spoon.
Don’t get too close to the edge or the icing will leak over.
You can also use a piping bag, which is how I decorated the ice cream cone cookies. Using a #3 tip, pipe around the outer edge of the cookie and let the icing set for at least 30 minutes.
Thin the icing down so it runs off the back of a spoon and pipe icing onto the center of the cookie and smooth it around with a toothpick or wooden skewer.
Let the icing set up, it doesn’t take more than a few hours.
Share with friends!