ABOUT OUR rOYAL ICING
This recipe evolved and changed a lot in the first few years. We finally have it down to perfection! It’s a really good all-purpose royal icing. This is the only icing recipe we use for decorating and making all of our transfers and details.
It pairs well with any of the oil-free flavorings and we love how it “behaves” on the cookie.
We DO NOT sift or re-weigh any of our powdered sugar. If the bag says it is 2 lbs, then it’s 2 lbs. (because we are all about keeping things simple)
If your only royal icing experience has been “gingerbread house” then you need to give this a try! It has a very soft bite and melts in your mouth. With the right flavorings, royal icing is delicious and pairs perfectly with any of our cookie dough recipes.
Add about 1/2 teaspoon of citric acid to your artificial fruit flavors and it will make them amazing! We add it in the mixer the same time we add the flavoring.
Always store your icing in an airtight container.
Don’t be afraid to experiment with flavors! Just remember the oil-free rule. If your flavoring has oil in it, add it to your dough instead of the icing. We’d love to know if you come up with new flavor combinations you love!
Our icing, right out of the mixer, is very stiff. We like to leave our frosting thick like this until we are ready to use it. It’s more stable and it helps prevent it from separating as quickly. It needs to be thinned down with water to the desired consistency before you begin decorating. We generally work with 2 consistencies which are described below. Know that these consistencies are just a starting point and you can adjust the icing to your liking by adding more or less water.
Piping - this is the thicker of the two consistencies. It’s used for outlining and creating details. We like our piping “toothpaste” consistency
Flood - this is the thinner of the two consistencies. It’s used for filling in the cookies. We like our flood “creamy shampoo” consistency