Really Easy Royal Icing
Вставка
- Опубліковано 10 лип 2017
- A fun tutorial on making really easy Royal Icing. Full step by step instructions; from the ingredients you’ll need, to how to bring it all together.
If you like this video, please give it a thumbs up and don't forget to subscribe. Thank you for all your support. There is lots more to come!
Want to be apart of the creativity? Let me know what shapes and characters you would like to see by commenting below.
-----------------------------
ICING RECIPE
4 CUPS icing sugar (recommend from bulk barn - not the bag from the grocery store)
3 TBSP of meringue powder
6 to 9 table TBSP of water
You'll need a good stand mixer for best results (whisk or a hand mixer will work too). It can be tricky as temperature and humidity in the air impacts your icing.
Combined your icing sugar and meringue powered in your mixing bow, begin to mix on the lowest speed while adding water one tablespoon at a time.
Don't let it get too watered down but all the dryness should be gone before you speed up the mixer. You'll want to beat it for a good 3-6 minutes until it feels smooth when you run your spoon through it but stiff enough to make peaks that hold.
For the flooding icing; make the icing the way you normally would. Scoop some icing into a bowl and slowly add bits of water. Go slow and don't over water. To test draw a line in the icing and see how long it takes to flatten out again. If the line goes away before 10 seconds it's too thin. The goal is for the icing to take 15-18 seconds to flatten out.
-----------------------------
SUGAR COOKIE RECIPE VIDEO
ua-cam.com/users/edit?o=U&vide...
ICING CONSISTENCY VIDEO
• 3 Types of Icing Consi...
-----------------------------
MORE FUN ONLINE
Facebook: / coolcookieshow
Instagram: coolcookieshow
Snap Chat: coolcookieshow
Twitter: / coolcookieshow
-----------------------------
MAKEUP CREDIT
Vanessa D Artistry: / vanessadartistry
-----------------------------
This is not a sponsored video. All products purchased by me. - Навчання та стиль
Thank you 🙏🇧🇷
I had no idea how easy royal icing was to make. Thanks!
You're welcome. I am glad you found it helpful.
Thank you so much
You are welcome. Happy decorating! Thanks for watching.
This was so helpful. I wonder why other recipes I've seen call for egg whites AND merengue powder, when when just the powder, sugar and water worked perfectly fine?
Egg whites AND meringue powder would seem like over kill to me as well. I would think that would result in a rock hard icing as those ingredients are the hardening element. I'm glad this was helpful. Thanks so much for watching.
Could you make a video on basic starting equipment? I'd like to learn this but not sure where to begin. Thanks!
Alex McD I can definitely put that on my list of videos to make. Just on a bit of a mat leave right now but feel free to PM my Facebook page with any questions and I’d be happy to help.
You can find the link to my Facebook page just below this video.
@@TheCoolCookieKitchen thanks again. I'll do that if I get stumped.
Hey Alex, Just want you to know my channel is back and your idea is on the filming list. Thanks again!
Hiya .. please tell could you freeze the icing . If so for how long
I was thinking about using this to outline black planet cutouts on fondant, I needed a pink outline then a green outline, hopefully this works.. I've already tried painting with melted frosting and edible markers and neither worked..
To add a color to the royal icing would I just drop some food coloring in batch when mixing?
My Royal Icing seems to be very hard when you eat the cookie. Like you could break a tooth. Was my flooding icing too thick? Also, how do you get the icing to shine?. Mine doesn’t seem to do that. Thanks for your advice.
Wendy Burns it’s hard to answer if you’re flooding icing was too thick without seeming it. If you have a picture you can send me on Facebook or Instagram I can let you know for sure. It may have needed a bit more water. Royal icing is known for getting really hard but should end up melting in your mouth, not break a tooth 😮.
My icing only looks shinny in this video because it’s wet. This icing recipe dries with a mat finish.
Hope this helps. Let me know if you have any other questions. Thanks for watching!
How long will the icing keep before it separates? I made some last year but it separated and kneading it didn’t make it blend back together.
I recommend not begging the icing until you intend on using it. In an air tight container, the fridge the icing will keep about a week or so. Once you've bag it, I find they're good for about 3-5 days. And I freeze it if I don't get to use it before then - in a freezer lock bag. Not every icing recipe is the same. Different ones have different shelf life. This is my experience with my recipe.
What can I use in replacement of maringe powder can't find that in the store
Great question! You can also make royal icing with egg whites. That type is a bit different to work with but there are a lot of great recipes out there. This is a common question, so I hope to make a video for it in the new year.
How to make a red or black royal icing that doesn't stain teeth?
Great question. In order to get those colours bright they require a lot of food colouring. I personally use Wilton food colouring paste. Although I've seen it turn tongues bright colours temperately, I've never seen it stain my friends or family's teeth.
Can you add any extracts to change the flavor?
You can for sure! Maybe just add a little less water so that the extract doesn't make it too runny. But I don't think you normally need a lot of extract to make a difference.
What can be substituted for the meringue powder?
There are many different recipes for royal icing. Some use egg whites and lemon juice in replacements of meringue powder. That type of icing gets hard very quickly and cannot be brought back to life by adding water. I have also heard of recipes that us milk, corn syrup and almond extract as a substitute. I grew up using the recipe I share in this video so I don't have experience or a specific recipes for the other options. I hope this information is helpful. Thanks for watching!
TheCoolCookieShow
Thank you!
Hi :) If I were to use egg whites, do I still whip everything with a whisk or just with the paddle attachment?
I am so sorry I missed this comment. I have never used egg white but I would think you'd still want to use a whisk as you'd want the air to really get in to make your icing light and fluffy.
Hope this helps. Thanks so much for watching!
What's your favorite brand of meringue powder? I've read that Wilton has an odd taste and that's all our local Michael's carries. Thanks!
DeltaDawn Hello again! I am actually a huge fan of Wilton's meringue powder. I've tried buying the loose kind from bulk food stores and have not been a fan - my icing never seemed to get stiff enough. I've never had an issue with its taste. I have had issues with different brands of icing sugar tasting 'soapy'. For that I strictly buy loose from bulk food stores. Let me know what you think and what icing sugar you use. Thanks for your question.
Hi! How many cookies will one batch of royal icing frost?
I have honestly never really thought of it that way since there are so many elements that go into that. How large your cookies are, are you using flooding or stiff consistency, how much detail is going into the design etc. Off hand, I would say you could probably flood two dozen 3.5" cookies with one batch.
What can I use in the place of the meringue powder?
Ferzana Rahaman there are egg white recipes out there, but I honestly don’t have any experience with them. Egg whites are more temperamental and cannot be reworked like this recipe - so it’s kind of a one time shot. However, if there’s no way to get your hands on meringue powder, egg whites are the way to go. Hope this helps. Thanks so much for watching!
hi ma'am thank you for sharing your knowledge and experience!
Can a hand mixer be used instead of the stand mixer?
chiniey suwu chic you could definitely use a hand mixer. Just make sure you try and move your hand mixer in consistent circles as best you can. You may find a little difference in consistency as the whisks on the hand mixers tend to be smaller. It will probably take longer to blend this way.
If you do attempt this I’d love to see how your icing turns out. Drop me a line on Instagram or Facebook.
Hope this helps. Thanks so much for watching.
@@TheCoolCookieKitchen Thanks for your reply. Will do!
chiniey suwu chic any time. May the icing gods be with you. Lol
Is this recipe to make stiff royal icing?
Jennifer C, if you use the amount of water I do in this video, you will get stiff icing. I do explain how to make different types of consistencies in this video:
ua-cam.com/video/9hZJ3UtVRWo/v-deo.html
Hope this helps. Thanks so much for watching!
Awesome! Thank you just wanted to double check for my mom brain 😜 love your channel!
Jennifer C I hear you on Mom brain. 😂
Icing sugar is just powdered sugar right?
Chelsea Kerr that is correct! Hope you have fun whipping up a batch yourself. Thanks for watching!
Hi. Thank you for recipe. But you have grams? In France, we don't know cup ans tsp
manon bekham I’m glad you like the recipe. I don’t have a copy of it in grams but I did find this great website that can help you convert everything.
dish.allrecipes.com/cup-to-gram-conversions/
Hope this helps. Thanks for watching!