Royal Icing is great for decorating cookies and giving a hard and sugary crust
Total Cooking Time: 5 minutes
I have always seen many people using Royal Icing to decorate cookies. It’s also a little controversial since it uses raw eggs, which can be a little dangerous. The recipe that I decided to use does use raw eggs but, if you are someone who is uncomfortable with using raw eggs, I would recommend looking into meringue powder. No matter which you use, royal icing is a very quick recipe to whip up and is a great tool for decorating cookies!
The recipe for royal icing only requires three things: egg whites, powdered sugar, and vanilla extract. Water might also be needed to control the thickness of the icing depending on what you need it for.
Prepping the Eggs
The process for making royal icing only consists of two steps. The first is prepping the egg whites. The egg whites and vanilla should be mixed together and whipped until they are frothy. I cannot imagine making this without a stand mixer because I am lazy. The stand mixer makes life a lot easier as it can whip up the whites very quickly
Adding Powdered Sugar
The second step in this process is adding powdered sugar. I added the powdered sugar in steps of ½ cups to make sure the sugar would be fully incorporated. I wanted to make the mixers life easier. After all the sugar is incorporated into the eggs, it’s time to whip! Whip it good 😛 I generally mix the icing for about 5 minutes to give it that stiff texture. If the royal icing is too thick for what you want, adding water will help thin everything out.
- 6 Cups Powdered Sugar
- 1 ½ Tsp Vanilla Extract
- 3 Eggs Whites
- Water as needed
- Combine egg whites and vanilla extract, beat until frothy
- Slowly add sugar until fully incorporated and shiny
- Turn mixer to high and beat icing until high and glossy. About 5 minutes.
- If mixture is to thick, use water to thin out the icing.