Decorate with the colored icing while the white icing is still wet. Check the consistency of the icing and add more water or more powdered sugar if needed. Beat Ingredients: beat all the ingredients using a handheld mixer or an electric mixer fitted with the paddle attachment. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie. Sift the Powdered Sugar: using a sifter or by pouring the powdered sugar through a fine-mesh sieve, sift the powdered sugar. Snip a corner of the white icing bag and pipe a generous amount inside the border of each cookie. Place half of the thinned icing in a resealable plastic bag and tint the rest with red and/or green gel food coloring. Thin the remaining icing with a few drops of water until it's the consistency of syrup. Use this icing to pipe a thin border around the edge of each cookie.
Easy royal icing recipe how to#
Here's how to do it: Transfer about 1/2 cup of the royal icing to a resealable plastic bag and snip a small corner. Use immediately or store buttercream in an airtight container at room temperature for up to three days. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached. "Flooding" is a technique used to cover a cookie completely with royal icing. Add milk and beat for an additional 3 to 4 minutes. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Increase the speed to medium-low and beat for 3 to 5 minutes, until the mixture is thick and. Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add the confectioners sugar and beat on low speed until blended. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm reroll once to cut out more cookies. Cut out shapes with 2-to-4-inch cookie cutters arrange 2 inches apart on the prepared baking sheets. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick.
Line 2 baking sheets with parchment paper. (The dough can be frozen for up to 1 month thaw overnight in the refrigerator before rolling.) Wrap and refrigerate until firm, at least 1 hour. Divide between 2 pieces of plastic wrap shape into disks. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Add the egg and vanilla and beat until incorporated. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl set aside.
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