3 large egg whites.
1 teaspoon vanilla or other flavored extract
460 grams of powdered sugar
food coloring of your choice
powdered sugar to thicken the icing
water to thin the icing
This recipe makes enough to decorate a large batch of sugar cookies. If you plan on decorating a huge batch of cookies, you can double this recipe. Add food coloring and you have a colorful royal icing. With this royal icing for decorating products, you can make your cakes, gingerbread and cookies as beautiful as you’ve always wanted!
There are many recipes for icing. Royal icing is made with only 3 ingredients (plus food coloring) and is a classic for one reason – it’s simple to make, easy to use, and an important step to creating a beautiful cake (whether it’s a Christmas cake or something else!
How to make it :
Mix the egg and vanilla: In the bowl of a mixer with the whisk attachment (or use a bowl and whisk), add the egg whites and vanilla extract. Mix on medium speed until foamy, about 15 to 20 seconds.
Add the powdered sugar. Sift 1 cup of powdered sugar over the egg whites. Don’t skip sifting, as powdered sugar tends to stick and clump! Stir on medium speed until the sugar is absorbed. You may have to scrape down the sides of the bowl to get all the powdered sugar to dissolve into the mixture.
Repeat 3 more times, sifting through the powdered sugar in batches at a time and scraping down all sides to make sure all the powdered sugar gets into the icing.
Check the thickness of the frosting: lift the whisk and check how long it takes for the thread of frosting to disappear from the whisk. You need 8 to 10 seconds. If the icing is not thick enough, sift 1 tablespoon of powdered sugar into the icing and stir, repeating the check until you get the desired thickness.
Color the frosting. If using different colors of icing, divide the icing into different containers and then add separate food colorings to each. Check the thickness and add more sifted powdered sugar if necessary, or dilute with water if necessary. To check, use a spoon to lift some of the icing and let it drip onto the icing in the bowl. The rain should remain on the surface and then disappear after 2-3 seconds. If the trace disappears immediately, your icing is too liquid and you should sift in more powdered sugar.
Decorate the cookies: transfer the icing to a pastry bag with a tip. Apply outlines or decorations to the cookies. If desired, use a wooden stick to fill in the voids.
Allow cookies to dry: the icing should dry completely before storing for at least 2 hours with a light fan blowing on the cookies, or overnight. Store cookies between parchments in an airtight container for up to 5 days. Enjoy!