{"id":21597,"date":"2021-01-13T17:16:34","date_gmt":"2021-01-13T22:16:34","guid":{"rendered":"https:\/\/bakeschool.com\/?p=21597"},"modified":"2021-10-08T12:37:25","modified_gmt":"2021-10-08T16:37:25","slug":"royal-icing","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/royal-icing\/","title":{"rendered":"Royal icing for cutout sugar cookies and gingerbread"},"content":{"rendered":"\n

Royal icing is made from icing sugar and egg whites (or meringue powder and water, if you prefer). It's a very simple, basic icing that is perfect for cookies and can act as a glue for gingerbread houses that is safe to eat and completely edible. You can colour it or keep it white, and use it to decorate cookies with fine lines using a piping bag or to cover cookies entirely using a technique known as flooding.<\/p>\n\n\n\n

Use royal icing to decorate simple plain sugar cookie cutouts<\/a>, spiced sugar cookies<\/a>, or classic gingerbread cookie cutouts<\/a>. You can also use it to decorate these cutout matcha cookies<\/a>. Really any dry cookie can be decorated with royal icing.<\/p>\n\n\n\n

Because royal icing dries hard, I don't recommend using it on softer cookies because the icing will crack if the cookies are pliable or soft. The moisture content in softer cookies can also disrupt the firm set of the icing. Stick to hard, dry cookies for this reason. <\/p>\n\n\n\n

\"Decorated<\/figure>\n\n\n\n

If you ever see decorated cookies in caf\u00e9s, they are decorated with royal icing. Royal icing is the most commonly used cookie icing because it dries hard and it adheres so well to cookies.<\/p>\n\n\n\n

\"Piping<\/figure>\n\n\n\n

Easy method to fill piping bags<\/h2>\n\n\n\n

Piping bags are a real challenge for many bakers, especially beginners: how do you fill a floppy bag that's open on both ends with an icing that is liquid without spilling it all over everywhere? Here's how<\/p>\n\n\n\n

  1. Clamp the bottom \"piping end\" of the bag shut<\/strong>, either by twisting the short end of the bag and stuffing it into the open end of the tip or by using a food saver clip like this one to clip the end shut.<\/li>
  2. Stand the bag upright in a heavy mu<\/strong>g or a tall, sturdy glass and fold the edges over the rim of the mug. This way, you now have both hands free to focus on getting the icing into the bag.<\/li>
  3. Fill the bag only \u2154 full max<\/strong> (or even just halfway!). Less is better in this case because you need room to twist the top of the bag shut and to hold the bag. Always grip the bag and squeeze from the top downward, never the middle or bottom.<\/li><\/ol>\n\n\n
    <\/div>

    \ud83d\udcd6 Recipe<\/h2>
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    \"Decorating<\/div>\n<\/div>\n

    Royal Icing with Egg Whites<\/h2>\n
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    Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
    <\/div>\n
    This royal icing can be placed in a piping bag to decorate cookies with fine lines or thinned out to flood the surface of cookies. Great for gingerbread and other firm cutout cookies.<\/span><\/div>\n
    <\/div>\n