Take your cookie decorating to the next level with this amazing recipe for royal icing! Our friend Kelli Eldred shares the best recipe for royal icing used by professional cookie decorators everywhere.
Who doesn't love making cookies? Especially sugar cookies. There's just something so wholesome about spending the day baking, rolling, and decorating cookies. I recently spent the day with my friend, Kelli Eldred. The girl's got some serious cookie decorating skills and she stopped by to share some of her cookie decorating tips and tricks with me.
To make great cookies, you've got to have a great recipe for royal icing. Then adjust the consistency.
According to Kelli, one of the most important tricks is to have a great recipe for royal icing. You can use a thicker icing to outline the cookie, and a thinner icing to "flood" (or fill in) the cookie. This recipe yields a very thick icing. Just use a little water to thin it to your desired consistency. This particular royal icing recipe is Kelli's favorite and I think there's a good chance that you'll love it, too.
Is this Royal Icing recipe good for gingerbread houses?
Yes! This recipe is perfect for building a gingerbread house. Use a little less water for a thicker icing for house construction. The best consistency for constructing is known as "Stiff Royal Icing." "Stiff" or "Piping" consistency is correct for adding décor.
Here's our favorite gluten-free gingerbread recipe.
Get the awesome how-to on this fruit-filled gingerbread house here.
What are the three types of royal icing?
The three types of Royal Icing are: Stiff (best for building gingerbread houses), Piping (for outlining) and Flooding (for filling in designs). The types of Royal Icing are really just different consistencies made from one recipe, created by adjusting the amount of water.
How to Use and Make "Flooding Consistency" Royal Icing:
Cookie decorators will often use two consistencies of Royal Icing. The standard or thicker icing is used to outline cookies or construct gingerbread houses. "Flooding" icing is used to fill sections or shapes on a cookie, so it's looser and easier to use to fill in sections.
To make "Flooding Consistency" icing, slowly add water until the icing will move slightly and easily spread with a scribe tool or toothpick.
Key ingredients for Royal icing success:
Kelli's favorite meringue powder is this one from Genie's Dream, and she always uses gel food coloring so it doesn't thin the icing.
Can you make corn-free Royal Icing?
Yes, Royal Icing without corn is possible. To make it, use golden syrup (available online and at specialty stores) and organic powdered sugar that is stabilized with tapioca starch instead of cornstarch. Also, start with ⅓ cup of water instead of ½ cup.
Let's use your Royal Icing!
There's one thing we still haven't mentioned - the cookies. You can either go with a traditional gluten-free sugar cookie recipe or with gingerbread cookies. Both roll and cut out beautifully and will provide the perfect base for your creations.
I can't wait to see your creations! Tag me @gfreefoodie to share your masterpieces! Follow Kelli on Instagram to see more of her cookies @kookiesbykellieldred
Royal Icing Recipe
- ⅓ cup meringue powder
- ½ cup warm water
- 2 teaspoon gluten free vanilla
- 2 lb powdered sugar
- 1 tablespoon light corn syrup
- Combine meringue powder, warm water and vanilla into a mixing bowl.
- Using your mixer's paddle attachment, slowly add powdered sugar.
- Add corn syrup, then continue to mix for three minutes on high. Your icing will start to turn white and have a fluffy look. DO NOT overmix.
- This will produce a very stiff icing. To thin, slowly add small amount of water until your icing reaches the desired consistency.
Cookies by Kelli Eldred, Photos by James Collier
Our Favorite Cut and Roll Sugar Cookie Recipe: Gluten-Free!
We think this is the best Cut And Roll Sugar Cookie Recipe, Gluten-Free or otherwise! It adds add a festive touch to any celebration.
Frequently Asked Questions about this Recipe for Royal Icing:
Royale icing or Royal icing is made by combining egg whites or meringue powder with warm water, vanilla, powdered sugar and light corn syrup or golden syrup.
The best trick for consistent royal icing is to use meringue powder in place of egg whites. It is much easier to adjust the water content that way.
Corn syrup makes Royal icing shiny, and also helps it dry slightly softer, so it's better for eating.
Yes, Royal icing sets at a hard, candy-coating like consistency. To make it slightly softer, add corn syrup or golden syrup to the recipe.
Royal Icing often contains raw egg whites, but it doesn't have to. Most recipes for Royal icing used by professionals use meringue powder rather than egg whites.
Priscila Heitger says
I like looking through a post that will make people think. Also, thank you for permitting me to comment!