Instructions
Royal icing can be prepared effortlessly using a premade mix, requiring only the addition of water, or crafted from scratch using ingredients such as meringue powder, powdered egg whites, or fresh egg whites. Meringue powder is often favored for its ability to provide stability and consistency to the icing, eliminating concerns regarding salmonella from raw eggs.
Begin by beating the icing at medium-high speed for several minutes until it forms stiff peaks. The consistency should be bright white, fluffy, and able to hold its shape. To prevent the icing from drying out, always keep it covered with a damp towel.
Flavorings and colorings can be incorporated into the icing once it has been thoroughly mixed.
Consistencies:
Stiff or Stiff Peak Icing: When the icing is pulled away, it forms a peak that stands up on its own. This consistency is ideal for piping flowers and leaves, piping transfers, or directly applying to cookies.
Medium Consistency or Soft Peak: When the icing is pulled away, the peak should fall over but still hold its shape. This consistency works best for outlining cookies, piping small details, adding dimension, and piping letters.
Flood Consistency or 10 Second Icing: This consistency is used for filling in the cookie surface. When the icing drops into itself, it should take about 10 seconds to flow back together. It can also be used for outlining cookies.
Bagging & Sealing:
Tipless Bags: These bags lack structure. Place the bag on top of a cup and fold over the edges, then fill it with icing. Seal it with a twist tie or a tape sealer.
Bag Cutting Tips: Hold a piping bag so the seam is on the left or right side, pinch the end of the bag to flatten along the seam. With sharp scissors, cut a very small piece off the end. Ensure the scissors are sharp to avoid fraying the end, which could cause the icing to curl as it flows out. Once the tip has been cut, pinch the bag in the opposite direction to open it up and form a rounded end. Test the icing flow and adjust the cut as needed. Place the tips of the icing bags between a damp towel to prevent crusting and clogging.
Outlining Cookies:
Outlining cookies creates a barrier to prevent flood icing from flowing over the edge. This can be done with medium or flood consistency icing. When using flood icing for outlining, a very small tip is required to avoid excessive flow.
To pipe, apply a small amount of pressure and pipe a line as close to the edge of the cookie as possible without going over.
For cookies with multiple sections, outline each section in the desired color. If the section is small or narrow, pipe a line or zigzag down the center of the outline to prevent cratering later on. Allow the icing to crust over for about 5 minutes before flooding.
Flooding Technique:
Start on the outside edge of the cookie and pipe a line close to, but not directly on top of, the outline. Fill in the cookie in a circular or zigzag motion, ensuring there are no gaps. Use a scribe tool to work the icing towards the outline and smooth the surface. Tap the cookie gently to settle the icing evenly.
Dimensional Icing:
For dimensional icing, flood every other section, allowing it to crust over before flooding the remaining sections. This creates depth and dimension on the cookie's surface. Experiment with different techniques, such as layering or marbling, to achieve unique effects and textures in your designs.
By focusing on these details and techniques, you can elevate your royal icing decorations to the next level, creating visually stunning and professionally finished treats. Practice, patience, and experimentation will help you refine your skills and develop your own unique decorating style.
