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Royal Icing

October 3, 2009

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!

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Royal Icing

  • 1 egg white
  • 3 cups powdered sugar (give or take)
  • vanilla
  • food colouring
  • water 

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.

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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.

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Don’t get too close to the edge or the icing will leak over.

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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.

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 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.

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Let the icing set up, it doesn’t take more than a few hours. 

Share with friends!

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