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Royal Icing for Christmas Cookies: The Base for Flawless Decorating
· 1 servings
Separate the egg whites and sift the sugar
Your mixing bowl should be perfectly clean and completely grease-free. First, separate the egg whites from the yolks – keep in mind that egg whites whip up better when they're at room temperature. While the whites come up to temperature, sift the icing sugar.
Whisk the egg whites to a light foam
Get your stand mixer bowl or a large mixing bowl ready. Start whisking the egg whites on medium-low speed until they're just lightly foamy.
Gradually beat in the sugar
Now lower the mixer speed to its minimum and slowly add the icing sugar, a little at a time. Keep in mind that if sugar sticks to the sides of the bowl, it's worth stopping the mixer and scraping it down with a spatula. You'll see the icing gradually turn paler and grow in volume.
Increase the speed and add flavouring
Once all the sugar is well incorporated, increase the speed to medium-high. Just before the icing is fully whipped, add a few drops of extract and the lemon juice. If you're colouring the whole batch a single colour, add the food colouring now.
Whip to a firm, glossy icing
Whisk for just a little longer. The icing should now be beautifully glossy, white, and hold a defined texture. Do a test: draw a line with the tip of a spoon or piping tip – if the icing holds its shape nicely without spreading, it's ready.
Colour the icing and fill your piping bags
Divide the icing into smaller bowls and colour it with gel food colours if you like. Remember: royal icing hardens quickly when exposed to air, so cover the bowls tightly with plastic wrap. It keeps in the fridge for 2–3 days.
Tips for flawless decorating
To decorate, first pipe the outline with thicker icing, then fill in the centre with a thinner consistency – just add a drop of water and stir. This is the key to keeping your royal icing decorations from sagging on your cookies.