Royal Icing Recipes from Cookie Craft book

Royal Icing
for piping:
2 Cups powdered sugar
1 teaspoon powdered egg whites
3 Tablespoons warm water
1 Tablespoon (lemon juice) or 1/2 - 1 teaspoon extract (Vanilla or Almond)


Royal Icing
for flooding:
2 Cups powdered sugar
1 teaspoon powdered egg whites
6 Tablespoons warm water
1 Tablespoon (lemon juice) or 1/2 - 1 teaspoon extract (Vanilla or Almond)

Combine all ingredients in the bowl of your electric mixer. Beat on high for 5 minutes = or for 10 minutes if you're using an electric hand mixer.
(If your mixer has multiple attatchments, use the paddle.)

When you reach the desired consistency, it's important that you immediately cover the mixture or store it in airtight containers.

*Depending on the humidity in your kitchen & your weather, you may need to adjust the water amounts needed.

When first mixed, piping icing will start out with the consistency of white glue.
The icing should squeeze easily out of a #2 tip but should stay in place and hold its shape on the cookie when it lands.

this is where I am still trying to find the right consistency. It has been tricky even though it seems easy...practice practice ...nibble nibble ...LOL

Flood icing (sometimes called Flow icing) will first appear very soupy. In abt 5 minutes your icing will be shiny and an opaque white color with the consistency of heavy cream.

Use paste food coloring to tint to desired colors for best results. If you use liquid food coloring you may need to add more powdered sugar to accomodate the extra liquid.

The icing can be adjusted if it is too thick, add a bit of water...too thin? add a bit of powdered sugar.

I ***HIGHLY*** recommend the book 'Cookie Craft' by Valerie Peterson & Janice Fryer. It it packed full of recipes, tips and beautiful photographs.