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Royal Icing for Cookies: The Perfect Base for Decorating
· 1 servings
Separate the egg whites and prepare the sugar
Your mixing bowl should be perfectly clean and grease-free. First, separate the egg whites from the yolks. Keep in mind that separated egg whites whip up better at room temperature. While the egg whites come up to temperature, sift the powdered sugar.
Whip the egg whites until lightly foamy
Set up the bowl of your stand mixer or a large mixing bowl. Begin beating the egg whites on medium-low speed until they are just lightly foamy.
Gradually beat in the sugar
Now turn the mixer down to its lowest speed and slowly add the powdered sugar. Remember that if sugar sticks to the sides of the bowl, it's best to stop the mixer and scrape it down with a spatula. You'll see the icing gradually turn paler and grow in volume.
Increase the speed and add flavoring
Once all the sugar is well incorporated, increase the speed to medium. Just before the icing is fully beaten, add a few drops of extract and the lemon juice. If you're coloring the icing a single color, add the food coloring now.
Beat until firm and glossy
Beat for just a little longer. The icing should now be beautifully glossy and white, with a good texture. Do a test: when you start piping with the tip, the icing should hold its shape nicely and not spread.
Color the icing and fill the piping bags
Divide the icing among smaller bowls and tint it with gel food coloring, if you like. Remember: icing hardens quickly when exposed to air, so cover the bowls carefully with plastic wrap. It keeps in the fridge for 2–3 days.
Tips for perfect decorating
To decorate, first outline the cookie with thicker icing, then fill in the center with a thinner consistency – just add a drop of water and stir. This is the key to keeping your royal icing from running off the cookies.