Sweet Things

I want to talk about something sweet today, a thing that come in handy once in a while. It is good to have basic recipes on hand, for when the need arises, and if some little bit of skill in making and using them happens, well, better still. 

I want to share the basics of making Royal Icing. Whether making it from scratch, or making it with meringue powder makes no big difference, but it is something that has very particular applications and without it, becomes difficult to proceed.

Royal Icing Flowers

I had tried my hand at making Royal Icing long, LONG ago, from a cookbook I had while living in Guatemala, sometime in the 1970s. I liked decorating cakes. I had no training. And at this remove, I cannot even recall what I was making at that time. Except, that it called for Royal Icing. And in my early 20s, without any pictures to show every single step, and in fact no pictures at all, I made perfect royal icing. You can, too.

What is Royal Icing?

Royal Icing Outlines

Royal Icing is made from what is essentially just a meringue, and then adding in confectioner's sugar. So then, why all the fuss? And believe me, there is a fuss. 

If the mixture is not beaten to the proper consistency, it simply will not do what you want it to do. And then, because of its use of egg whites, as with making meringue, without clean bowls and beaters you will have sodden blobs rather than a lovely icing that holds shape.

HOWEVER. Please do not let this scare you! Following simple tips, this icing can come out just perfect. Every time.

1. Absolutely squeaky clean beaters and bowls. Whether using a hand mixer

   

   Royal Icing Thinner Coating

   or a stand mixer, the beaters and the bowl must be clean. Use plenty of soap and clean meticulously. This is not as hard as it sounds. It just means they should be clean. If a bit of batter from a butter based cake or icing is left in a crevice, this can affect your outcome. If your hands are greasy and leave smears inside the bowl or on beaters, it can affect your outcome.
2. No plastic! If you use a plastic bowl (which is petroleum based in itself), plastic retains grease. There is no way to ensure a plastic bowl will work for this icing, so just put that aside and instead, find a good glass, stainless steel or ceramic bowl and ensure it is squeaky clean.
3. Beat the icing sufficiently. If you've taken care to have clean beaters and a proper bowl, then the only other real problem is not beating long enough. It takes a certain amount of time, and there is no getting 'round that.

BENEFITS of Royal Icing

Holding together a Gingerbread House

The biggest benefit to making Royal Icing is that it is stiff enough to hold a pattern. The next biggest benefit is that it dries quickly. These two things make it possible to make icing flowers or other decorations for fancy cakes. And, the decorations can be made ahead and dried until needed, thus not having to do everything last minute. 

The quickness of drying also means even if you thin down the icing to coat something like cookies, they will be ready for further work or even just storing, far more quickly. I have coated gingerbread in Royal Icing, thinned enough to dip the tops of the cookies. They were completely dried in 2 hours, rather than 12 to 24 it can take for other confectioner's sugar glazes.

If you are into Gingerbread Houses, Royal Icing is ideal for "gluing" the house together. It can be used thinly to "paint" the house walls (as I did in the picture above). It makes beautiful drifting snow. Or icicles hanging from eaves, and so many other things.

With the recipe used just as is, I outlined and "drew" on hundreds of little gingerbread men one Christmas.

Royal Icing Flowers

On other cookies, I chose to thin the icing to coat the entire surface of the cookies. All that is needed is to make the icing as the recipe states, then divide out a portion and add in water, a little at a time, until it is of a medium pouring consistency, where it will "ribbon" slightly when pouring into the bowl from a spoon or spatula. Approximately a cup of Royal Icing, mixed with up to a tablespoon of water should do this nicely. I just take the cookie and holding by two edges, dip the top in the icing (use a wide soup bowl with plenty of surface area), drain slightly, then set upright onto waxed paper to dry.

Royal Icing, Two Ways

Royal Icing Proper Consistency

From Scratch:
3 egg whites
4 cups sifted confectioners' sugar
½ teaspoon cream of tartar

Using Meringue Powder:
3 tablespoons Wilton Meringue Powder
4 cups sifted confectioners' sugar
5 or 6 tablespoons water

For either method, place all the ingredients for the method chosen into a glass or metal bowl. Beat with an electric mixer until ingredients are combined, and then for 7 to 10 minutes if using a heavy duty stand mixer (such as Kitchen Aid), or 10 to 12 minutes if using a hand held mixer, until very stiff.

Icing may be tinted, as necessary. Liquid food colors may be used, though they are liquid and may thin the icing. Paste coloring may contain glycerin and could deflate the icing. Read labels.

This icing is best used in an icing bag and piped into decorations or flowers. It is not suited for frosting a cake as it dries far too quickly, making it difficult to ever smooth the icing properly. (Not to mention, once the icing would harden it will be very hard to EVER properly cut the cake!) For small cookies, the icing is thinned to a thin ribbon consistency, the cookie tops dipped into the icing, allowed to drain, then set aside to dry. These were dry enough to stack in two hours. It makes a beautiful satiny smooth finish.

The icing can be stored in a lidded container in the refrigerator or t cool room temperature for up to 3 days. It will need to be re-whipped to proper consistency before using.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.