Tuesday, October 20, 2009

Royal Icing for Cut-Out Cookies

This is my absolute favorite icing for cut-outs...you can use any flavor it any way you want!...Like all other royal icings...it's not great by itself...but it hardens beautifully and is excellent paired with a cookie!


6 oz (3/4 cup) of warm water

5 Tablespoons Meringue powder

1 teaspoon cream of tartar

2.25 lbs. powdered icing sugar

*** Note; if your meringue powder has no vanilla flavor (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.


In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colorings and thin the icing with small amounts of warm water to reach the desired consistency for floating cookies.

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