Royal Icing
(from Peachblossm’s recipe box)
Source: Tiffany's Cookie Class
Prep time: 10 minutes
Cook time: 12 minutes
Serves 40 people
Ingredients
- 1 pound 10x powdered sugar
- 1/3 cup warm water
- 1/4 cup meringue powder
- 1 teaspoon flavoring extract or emulsion
Directions
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pour warm water in to stand mixer fitted with a paddle attachment and add meringue powder. The warm water will help dissolve the meringue powder.
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mix on meduim speed for a minute or so until fluffy and foamy. Scrape down sides as necessary.
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Add flavoring and mix until incorporated. You may wish to use clear vanilla for extra-white frosting. Lemon and/or Almond are popular flavors.
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with mixer on low, slowly add powdered sugar to avoid a powdery explosion. Putting a kitchen towel over the mixer also helps to contain the sugar spills and poofs.
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once all the sugar is added, increase speed to medium low. THe amount of mixing time can vary from 4-7 minutes depending on the humidity. Beat icing until it changes from the ivory color to a white. After a few minutes of mixing you’ll notice the icing will become stiff and increase in size.
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after 4-7 minutes, pull the paddle out. If a soft (or stiff) peak forms your icing is ready. Color as desired.
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store containers with an airtight lid
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To make flood consistency, slowly add water 1 teaspoon at a time until icing thins to desired consistency. Run your spatula or knife through the icing. Count how long it takes the line to disappear. Most of Anne’s flood falls between 5-10 seconds. Err on the thick side to avoid watery icing.