Mastering Royal Icing: Tips and Tricks for Stunning Cookies
If you’re planning to stack cookies decorated with Royal Icing, here are some key tips to ensure success. Most cookie decorators prefer using meringue powder for their royal icing because it helps the icing dry hard enough to make stacking safe. For those seeking a glossy finish and a slightly softer bite, adding a small amount of corn syrup can work wonders—though it’s completely optional.
For extra volume in your icing, a pinch of cream of tartar is your go-to. It’s especially useful when you want that extra puff and dimension in your designs.
My Personal Approach to Royal Icing
I always prepare my royal icing a day in advance, allowing any air bubbles to rise to the top, ensuring a smooth finish. The addition of corn syrup not only enhances shine but also creates a softer texture for an improved bite.
When I divide my batch into smaller portions in airtight bowls, I add colors as needed. To achieve the perfect bright white, I mix the smallest amount of purple food coloring into my icing—just the tip of a toothpick is enough. This clever trick neutralizes the yellow undertones, creating a crisp white.
For black icing, I use black cocoa powder in small amounts. It enhances the flavor while requiring less food coloring, making the process easier and tastier.
Coloring Tips for Perfect Results
When choosing food coloring, opt for water-based colors or high-quality powder colors like Master Elite, which are exceptional for achieving vibrant, hard-to-create shades.
A word of caution: Always add food coloring incrementally. For deeper, more saturated colors, you can microwave the colored icing in 15-second intervals to speed up the process. However, be careful not to overheat it.
Happy Baking! 💙
Royal icing is both an art and a science, but with the right techniques, you can create stunning, professional-quality cookies. Whether you’re stacking, coloring, or adding that extra shine, these tips will set you up for success every time.