How to Make The BEST ROYAL ICING (Quick & Easy Tasty Recipe)Jun 10, 2021
Hi everyone, I'm excited to share with you how I
icingand if you stay until the end, I'll show you how I color my
icing, how I
makemy consistencies, and how I bag it too. What we will need today to make the frosting is one bag of powdered sugar three tablespoons of meringue powder two thirds cups of water one quarter cup of corn syrup the reason we add corn slurry to our frosting is not only adds shine to the frosting, but it also adds a little flexibility and gives the frosting a softer touch a tablespoon of vanilla extract or imitation vanilla and a tablespoon of butter emulsion or butter extract and about a teaspoon of food coloring in white gel.
I will have the full
recipebelow the video in the description, so we will start by pouring the powdered sugar into our mixing bowl and add our meringue powder, then on the lowest speed we will stir these two ingredients until they are well mixed once . They are well mixed, we can go ahead and add our water. Make sure you only add about half the water at this time. The rest will be reserved to thin the glaze further. We'll go ahead and add our corn syrup as well. With our flavorings, everything can go into the bowl at once and we're going to keep stirring on low speed until the glaze comes together.
Once the frosting comes together, it will look very thick and very ugly, but don't worry. They will come together at the end, if you need to add a little more water because you still see too much powdered sugar, you can go ahead and add a few drops if you don't want to add too much because it will be too thin in the end you want to keep a thick consistency at this point and finally I'm going to add my white gel color. Now there are a couple of reasons why I do this, so the first reason is because I added real vanilla extract and it colored my frosting a little bit. a little bit darker and it's not white anymore, so I want to bring it back to a nice bright white.
The second reason you want to add white to your frosting is because it prevents the color from fading, so it is very important whether you use a real extract or a clear imitation. extract, you still want to add the white to your frosting once you have all the ingredients in the bowl, you want to stop the mixer for a second, scrape down the sides and get to the bottom, you want to make sure any sugar or anything that doesn't has been mixed well will go in there now, so now we're going to turn the mixer up to about 4 5 just for a minute or two.
I don't want to mix it up too much. I don't want to mix it for too long because what happens if you overmix your
royalicing is you'll end up with a very airy, dry icing that almost crumbles to the touch, doesn't dry shiny, and isn't very pleasing to the eye. or even to eat, so after about a minute I want to scrape the bowl again just to make sure everything gets in there and I'm going to go ahead for another 30 seconds and whisk it again. I'm just going to give it this is about a medium speed here you can see the colors changed it's nice and bright here you can see it's a lot fluffier it's nice and thick that's exactly what we're going for so just a little tip that I learned Over the years I used to mix my royal icing to a super stiff consistency because that's how it seemed like everyone did it and then I realized it took me forever to thin it down to my outline consistency and then down to my flood , so now what?
What I'm looking for in my mixer is to mix it right up to the consistency of my outline, which is basically a soft peak, it's not very stiff, but you can see that it still keeps all the little lines and little folds in the frosting, so that's what that I am looking for. It saves me a lot of time, you can see here, it has a soft spout, so when I take it out of the frosting container you can see the tip of the frosting really well, but it still holds that spout, so while I'm going to color my frosting we want to make sure we cover this bowl, otherwise it will dry out, so make sure you scrape the sides of the bowl so that you don't have too much frosting on the sides and we want to cover it with a damp paper. towel so now let's see how I color my frosting as I mentioned before this is the consistency of my outline so it's ready and what I'm going to do is I'm going to take enough frosting in this container for my outline and my flood so this It's the way I get my outline and my flood the exact same color so I color my frosting first and if you're not familiar with coloring frosting or using gel colors you always want to start with just a few drops it depends on how much frosting you have .
For coloring, you know, if it's just a minimal, very small amount, say half a cup or a cup, you might not need as much color. If you have more than a cup or a couple of cups of frosting, you will need more. The colors are stronger than others. This green that I have, it's actually the first time I've used it and it's not as strong as I thought, so it's always good to start with less color, just a few drops, just to see how. how much color the frosting will take and then if you see that it's too light you can add a few more drops and after you get to know your colors a little bit you'll realize that you know how much you need and how much you don't.
It's always easier to color the frosting darker if you have to than to try to make it lighter again, so every time you add a little bit of color, you want to give it a really good stir because you want to incorporate everything that you know is left on the sides or, sometimes the gel sticks to the spoon, so you want to make sure you scrape the bottom of the bowl and get it all in there, so now that I have the color that I'm going to go for, we're ready to bag our frosting now, while I'm going to go find my bags, you never want to leave a bowl of royal icing open like that for too long, so all my bowls I always make sure to cover them with a damp paper towel to prevent the icing from crusting over. and getting hard so I have my tall glass here and I have my tipless bag and this is the easiest way I think there is to fill any type of piping bag so you just fold the bag over the top of the glass and I go to put a couple of tablespoons of frosting in my bag.
This is the consistency of my outline. It's also helpful because if you ever run out of icing, which I have many times, I always know that I have extra icing in this color. which could easily be thinned, I don't use a lot of my contour icing so it's always a bit of reserve for me so what you want to do is get all the icing to the bottom of the bag so you want as much as you can squish it up the bottom, if you have any air bubbles or air pockets, just massage the bag a little while it's open at the top and once you're ready, twist the bag a few times. and I prefer to tie knots in my bags because it keeps the icing nice and tight in there if you don't have room to tie a knot your bags are too small you put too much icing you can always put one of those little bag clips or something that works for you and now we have our outline consistency, so we go back to our bowl now and I'm going to do my flood consistency.
What I want to do is add some water that we didn't do. Use it beforehand if you haven't made royal icing many times, you want to go slow with the water, a little goes a long way, and again, it's easier to add more water than to try to thicken the icing if you've added too much. and I'm looking for a smooth consistency that falls off the spoon. I want the glaze to melt onto itself and come off the spoon nicely. I want it to sit on its own, nice and flat, and then I'll know I have the right amount. consistency this is also a personal preference some people like a very thick flood and like to shake their cookie or cover it or thin it with your scribe other people like a very thin flood i personally prefer a thinner flood because i find it is less time to Try to smooth out the flood so I'm looking for something that sets itself and here we're almost there you hear people talk about seconds so what they mean is you know if your frosting is settling on top of itself in the place where you cut the frosting.
With your spoon half full, how many seconds does it take to become flat again? So some people like an 8 to 10 second glaze and that's usually a looser flood, a flood that's very thin and sets itself, you know, something that's about 15 to 20 seconds that takes longer to set. on its own or does it need a little help, you need to shake it a little bit, it's a little bit thicker flat frosting, but the one I use I like to make sure it comes off. my spoon very well and it comes together easily on its own with a little shaking now after I have mixed my dilution I don't want to bag it right away what I want to do is cover it again with a damp paper towel and let it sit for about 10 to 15 minutes.
The reason I do this is because there are a lot of bubbles once you add more water to your royal icing, the looser the flood the more bubbles will come out, you don't want them in your cookies. Because they don't create a nice smooth surface, we want to pop them before we put them in the bag so that our frosting is nice and smooth when we make the cookies and now I'm just running my spoon over the top of the frosting. To pop all those bubbles while I wait for them to rise, I usually go and color the rest of my frosting, so when I'm done with all the colors and go back to the first one, all those bubbles are ready to pop and now we can go ahead and bag our frosting so I'll just pour it into my bag.
What I like to do when I'm done is put the spoon inside the bag and squeeze it between the piping bag. to remove all the excess icing from the spoon and there you have it, the perfect royal icing
recipe, which is very
easyto make, comes together
quickly and gives you a beautiful icing to decorate your cookies. This is what I use in all my cookies. my flowers to write for my flood, everything, the recipe will be included in the description below the video and I hope you get a chance to try it, let me know how it goes.
Thank you so much for looking and as always, happy cookie decorating. you
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