Today I bring the recipe to make royal icing to decorate magnificent cookies! Really very easy to make, it doesn’t take long and the ingredients can be found in any bakery store. They can also be purchased ready-made in different colors ready to use. But I think it is worth cheering up, making this royal icing and coloring with the shade that you like the most!
Some interesting facts…
Different types of food coloring, paste, liquid and powder can be used. They all work fine. Generally, I use food coloring in paste, not because it has pros or cons, maybe it’s because I started working with them and got used to it.
Icing sugar must always be of good quality, to be used in confectionery and kept in a dry environment without humidity. As a precaution I always recommend that you sift the sugar before using.
When coloring the icing with food coloring, that’s when I recommend seeing the issue of the consistency you need. To outline, the icing will have to be thick, to cover an entire surface the icing will have to be more liquid. This can be adjusted by adding more or less amount of water. Beginners can try little by little until gain confidence.
One thing to keep in mind about food coloring is that, for obvious reasons that the icing is white, dark colors will always require more. But don’t worry they are tasteless, so don’t be afraid to add as much as you think is necessary.
To work this icing on cookies there are several options; Plastic disposable pastry bags (I recommend them) with or without a piping tip, pencil-type applicator bottles, cones made with parchment paper, etc. Use the one that is easiest for you to work with.
In addition, you can create countless motifs, and each occasion have a personalized cookie. In addition, you can create countless motifs, and each occasion have a personalized cookie.
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
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- Icing sugar 750 g
- Meringue Powder 4 tbsp
- Water 9 tbsp
- Food coloring
- Place the previously sifted icing sugar, the powdered meringue and the tablespoons of water in a bowl. Beat by hand or with a mixer. Very slowly initially, then increase speed.
- Whisk for a few minutes, if necessary, add a little more water or not. The consistency of this royal icing is like a white paste, with a small increase in volume due to the meringue powder. Do not add too much water. If it is necessary to adjust, add a little more icing sugar.
- Put an amount in a smaller bowl and color with food coloring in the tone needed. Mix well until the color is uniform. In addition to the color, now is the time to choose the final consistency of the royal icing you need. More or less liquid, depending on what they are going to work on.
- Place each color in a pastry bag. If not used at the moment, refrigerate in an airtight container (keep for 4-6 days).