Royal Icing for Cookies: The Foundation for Perfect Decorating
·Separate the egg whites and prepare the sugar
The mixing bowl should be perfectly clean and free of any grease. First, separate the egg whites from the yolks – keep in mind that separated whites whisk up better when at room temperature. While the whites come to room temperature, sift the icing sugar.
Whisk the egg whites until lightly foamy
Get your stand mixer bowl or a large mixing bowl ready. Start whisking the egg whites on a medium-low speed until they're just lightly foamy.
Gradually work in the sugar
Now lower the mixer speed to the minimum and slowly add the icing sugar, a little at a time. If sugar sticks to the sides of the bowl, stop the mixer and scrape it down with a spatula. You'll see the icing gradually turn paler and increase in volume.
Increase the speed and add flavouring
Once all the sugar is fully 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 one 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 have a defined texture. Do a quick test: draw a line with the tip of a spatula or spoon – the icing should hold its shape nicely and not spread out.
Colour the icing and fill piping bags
Divide the icing into smaller bowls and colour with gel food colouring if you like. Keep in mind that royal icing hardens quickly when exposed to air, so cover the bowls carefully with plastic wrap. It will keep in the fridge for 2-3 days.
Tips for perfect decorating
When decorating, first outline the shape 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 stopping your royal icing from sinking or spreading on the cookies.