Royal Icing Recipe and Mixing Tips
(This is what I use and how I do it, but remember, elevation, humidity and other factors will contribute to the icing results. Practice making icing to learn what ingredients and icing consistencies will work best for you!)
1 pound 10x/powdered sugar (or 4 cups)
1/3 cup warm water, plus several tablespoons for making icing consistencies
¼ Meringue Powder (I use the CK brand - available soon in my online shop!)
1 tsp flavor (I use vanilla)
Recipe can easily be doubled in a 5 Qt Mixer!!
Here are the steps to making royal icing:
- Pour 1/3 cup warm water into mixer. The warm water will help dissolve the meringue powder.
- Add ¼ cup meringue powder.
- Mix for a minute or so on medium speed until fluffy and foamy. Scrape sides if necessary.
- Add 1 tsp of flavor and mix until incorporated. I use vanilla (brown). You may wish to use clear vanilla for an extra white base icing. Lemon and/or almond are also popular icing flavors.
Once fluffy and foamy, add 1 pound of powdered sugar; which is approximately 4 cups. Keep mixer on low, add slowly to avoid a powdery explosion. Using the plastic shield or putting a kitchen towel over the mixer also helps to contain sugar spills and poofs.
To reduce lumps/tip clogs, you may wish to sift your sugar first (I don’t sift…I just switch icing tips or poke a toothpick in to break up the clog)
If your icing seems too stiff, add another tablespoon or two of water to loosen the icing a bit.
- Once all the sugar is added, I increase the speed to 4 (or a medium/low speed). The amount of mixing time can vary from 4-7 minutes depending on the humidity. Beat icing until it changes from the ivory color to a white. After a few minutes of mixing, you’ll notice the icing will become stiff and it increases in size.
- After 4-7 minutes, pull the blade out. If a soft (or stiff) peak forms…you’re ready to starting coloring your icing.
This photo is a great example of a soft peak...perfect for PIPING!!
- Separate into containers with an airtight lid. (If left uncovered, icing will crust.)
Add color (I like Americolor or Wilton food gel and it will soon be available in my online shop!) and mix to desired color. Add slowly…you can always add more if needed.
Remove a small portion ¼ - ½ cup for piping and use remaining for flood icing. I use a glass to hold my icing bag while I fill. A damp paper towel helps keep the tips from drying out.
11. To make flood consistency, slowly add water 1 tsp at a time, until icing thins to desired consistency. Run your spatula or knife through the icing. Count how long it takes the line to disappear. Most of my flood falls between 5-10 seconds. I like to err on the thick side to avoid a watery icing.
See how this icing ribbons and sits up on top of the icing. It will eventually blend in, but this is a great example of the Flood consistency. Not too thick, but not thin/watery! I pour this icing into a squeeze bottle!
Here is my work space once my icing colors are all mixed!!
I hope you find this recipe and tutorial helpful! More tutorials, supplies and videos will be avialable soon on www.flourboxbakery.com!