Get in the holiday spirit with a batch of royal icing Christmas cookies! Made with just 3 ingredients, this recipe is a delicious and easy way to ice your Christmas sugar cookies.
Beat all ingredients together until icing forms peaks. Beat for about 7-10 minutes at low speed with a heavy-duty mixer or 10-12 minutes at high speed with a hand-held mixer.
Add Color (Optional)
Add food coloring using a toothpick. Add the coloring before diluting the consistency, because the color may contribute to watering it down.
Check Consistency
At this point, check the consistency of your royal icing. If icing is too stiff, add more water, 1 teaspoon at a time, until desired consistency is achieved. If icing is too thin, add powdered sugar, a little at a time, until desired consistency is achieved.For cookie outlining consistency: Add 1/8 teaspoons of water for every cup of stiff icing. Use a flat utensil like a small angled or straight silicone spatula, to mix icing in a figure-8 motion. Avoid beating or mixing vigorously.For cookie flooding consistency: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use a grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency. Use a flat utensil, like a small angled or straight silicone spatula, to mix in a figure 8-motion. Avoid beating or mixing vigorously.10-second test: Take some icing on a spatula and drop it back down into the bowl to check for the correct thin consistency for flooding. If it sinks after a full count of 10, then the consistency is thin enough for flooding.
Let icing sit for 15 minutes to an hour to let air bubbles rise naturally. Alternately, tap the bowl on the table several times to force the air bubbles up. Gently stir the top surface to release the air.
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Notes
Use grease-free tools: Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets.Use Meringue Powder: Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as Meringue Powder.To flavor: Add additional liquid flavoring a ¼ teaspoon at a time before thinning your icing. Vanilla extract and almond extract are great choices for flavorings.Don't overbeat: Do not overbeat the royal icing base. This will incorporate too much air, which will create bubbles. Vigorous stirring will also create air bubbles.Cover with a damp towel: Cover the decorating tip with a warm, damp towel to prevent the royal icing from drying when not using.To speed up the drying process: Royal icing can take up to 2 hours to dry. Place iced treats in front of a fan to speed up the icing's drying process.Storage: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it's back to the correct consistency.Never store royal icing decorations in the freezer. Instead keep decorations in an airtight container in a dry, dark place to prevent fading for up to 6 months.
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