Royal Icing
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Royal Icing, made with three ingredients, is the best recipe you can find. You can use this icing to decorate macarons or cookies. I use this recipe a lot for macarons. The great thing about it is that icing hardens fast and does not damage macaron shells. It is also great for packaging and serving. Follow the instructions and video tutorial on my YouTube Channel, and you can master this decor.
Table of Contents
Why You’ll Love This Recipe
- This is a simple recipe that is made with a few ingredients, like American Buttercream.
- Royal icing is great for decorating macarons and cookies.
- It is a very stable cream for decorating and freezing. Check Gingerbread Man or Snowman Macarons.
Ingredients Note
- Powdered sugar: Do not substitute with granulated sugar. If powdered sugar is lumpy, you need to sift it first before mixing with the meringue powder.
- Meringue powder: It is safer to eat than raw egg whites. This ingredient is easy to find at the grocery store or online. These are some of my favorite powdered products you can get from Chefmaster or Wilton.
- Warm water: Hot or warm water works better when you make icing.
How to Make This Recipe
In the mixing bowl, add sifted powdered sugar and meringue powder. Using a whisk or spatula, mix for a few seconds. Add warm water and beat on low speed for 5-7 minutes. The icing will be lighter in color. Check the consistency of the icing. If the icing is too stiff, add more water, one teaspoon at a time. If the icing is too thin, add powdered sugar. To decorate macarons, I prefer to make icing pipping consistency. Something like buttercream. I would not recommend using a thin consistency, as that can damage macaron shells.
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How to Color Royal Icing
To color Royal Icing, use gel food coloring. Transfer icing into a small bowl, add food coloring, and mix with the spatula. Then, transfer it into a pastry bag. I would recommend using a coupler in the bag. This way, you can change pipping tips for more options in the decor.
Recipe FAQs
Store royal icing in an airtight container at room temperature for up to two weeks when you are ready to decorate macarons, re-whip icing at low speed using the paddle attachment. Add water, if necessary, until desired consistency is achieved.
I would recommend using gel food coloring.
Add one teaspoon at a time until the desired consistency is reached.
If Royal Icing is too thin, that means you did not whip enough. Whip icing a little beat longer, and it will thicken up.
Yes, absolutely. Just keep in mind, that extract may affect color.
More Recipes You’ll Love
If you make this Royal Icing, please tag me on social media and make sure to leave a rating down below. I would love to see your creations.
Recipe
Royal Icing
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
Royal Icing
- 2 cups powdered sugar sifted
- 2 Tbsp meringue powder
- 3 Tbsp warm water
Instructions
How to make Royal Icing
- In the mixing bowl, add sifted powdered sugar and meringue powder.
- Using a whisk or spatula, mix the mixture for a few seconds.
- Add water and beat on low speed for 5-7 minutes. Icing will be lighter in color. Check the consistency of the icing. If the icing is too stiff, add more water, one teaspoon at a time. If the icing is too thin, add powdered sugar.
- Transfer part of the icing into small and add food coloring.
- Mix with the spatula and transfer into a piping bag.