Best Royal Glaze for Decorating Cookies
Hello my foodies,
After several requests, I found you the best recipe from royal icing to decorate your cookies with an ingredient that will give you the best icing. I will share with you some tips on how to get the best icing to make your best Christmas cookies, yes we do it early, you will have time to practice, to be at Christmas point 2020.
Royal Cookie Frosting is an easy recipe if you plan ahead and the measurements and timing are right, it works every time!
This royal icing recipe is perfect for decorating cookies and desserts. Everything you need to know about making royal icing (how to make cookie icing), colouring royal icing and decorating with royal icing.
WHAT IS TRADITIONAL ROYAL ICING?
The traditional royal icing is made by whipping the egg whites and icing sugar. It dries very hard, so it is best to use it for decorating cookies and assembling gingerbread houses. However, I much prefer to make royal icing with meringue powder, or dried egg whites mixed with a stabilizer (cream of tartar) and sometimes a little sweetener. Meringue powder makes a beautiful royal icing without using raw eggs, so you can keep the icing at room temperature. Find meringue powder online, in craft stores and sometimes in supermarkets.
WHY IS THIS ICING RECIPE DIFFERENT?
This sugar cookie icing is similar to the traditional royal icing, but a touch of crisco shortening (vegetable fat) is an option, the recipe works perfectly without and flavor to give it a delicious taste. So it dries hard enough to be handled and packaged when left overnight, it will be less hard than traditional royal icing. The consistency is thicker than that used for floods, but you can dilute this glaze with water to give it the right consistency for floods.
Why meringue powder and not raw eggs.
This recipe for royal cookie icing is very safe to eat and poses no risk of food poisoning because it is made from dried meringue powder. and not raw eggs.
If you prefer to make royal icing with raw eggs rather than meringue powder, just make sure you use pasteurized egg white to avoid risks or dried egg whites.
Different types of royal icing.
Royal Icing piping or bushings. That's what I call medium icing. Is this the icing recipe that is fully used as shown below. It is best used to secure the edges of the cookie and to make lines when decorating.
20 seconds of royal icing (clear icing). Diluted with a little water, it takes 20 seconds for the glaze to reabsorb and regain a smooth finish. You will want to use a round tip No. 4 with your piping bag for that frosting.
Filling glaze . This icing is the thinnest consistency you'll ever use. It is best to use it when you want to fill a large area that you have already described, as the glaze will spread quickly by filling the area you have already covered with 20-second glaze or pipe (edge) glaze.
Stiff royal icing. It's the thick, spreadable frosting you'd use to make things like flowers that you put on a cake. To get this consistency, you'll use less water than the recipe below. Use a tip with a larger hole.
For decorating sugar cookies, You'll want your frosting consistency to be between heavy cream and ketchup. Not too thick so that it doesn't come out of your piping bag or squeeze bottle and not too thin so that it rolls off the sides of your cookies.
HOW TO LIGHTEN THE ROYAL ICING FOR COOKIES
Pour the total amount of prepared Royal Icing you need into a separate bowl. Start thinning this out by adding water, one small amount at a time until you get the consistency you want.
The consistency you want for a simple cookie decoration is for a 15 to 20 second icing.
All this means that if you pour the icing into the bowl with a spoon (as you can see in the photo below), it will take 15 to 20 seconds for the icing line to disappear into the bowl .
by Celiac Mama
COLOUR YOUR ROYAL ICING
Colouring this cookie decorating glaze is easy. Add a few drops of food colouring to your royal icing.
Use food colouring gel. Using food colouring gel is the best consistency for colouring your icing. Do not use liquid food colouring.
Always make more icing. As a precaution, if you can't get the color you want, you can start again.
The colours of the royal icing darken as it dries. When making coloured royal icing, keep in mind that as the icing dries, the colours become darker.
If you add too much colour to your frosting (especially dark colours such as blacks, greens and reds), there is a risk that your frosting will not dry completely. The icing may separate and become almost frothy and in the end it simply won't dry.
DRYING TIME OF ROYAL GLAZE
Allow your cookies to dry overnight at room temperature to ensure complete drying.
Drying time depends on various factors such as glaze thickness, climate, temperature and humidity of your room so it may take longer to dry.
FREEZE YOUR DECORATED COOKIES
To freeze decorated cookies, let them dry completely for one to two days at room temperature. Place them in a freezer bag in a single layer.
To defrost cookies, remove the bags from the freezer and let stand at room temperature. Let thaw completely before opening the bags to avoid condensation. It should only take 1-2 hours.
KEEP THE ROYAL ICING
If you make your royal icing in advance or if you have some icing left over after decorating your cookies, you can store them in an airtight box in the refrigerator for up to 2 weeks.
You can keep your royal icing in the freezer for up to 3 months in a piping bag or freezer bag. Make sure you remove all the air from the bag.
For defrosting, leave it at room temperature for several hours, before use make sure it is at room temperature.
If you wish to use it, leave it at room temperature before using it again.
After defrosting, the liquid (water) and solid components (meringues powders and sugar) may separate. Don't panic this is common, just massage the bag between your hands if it doesn't work, take a bowl, pour your icing and stir until it regains its original texture.
MATERIALS REQUIRED FOR DECORATING BISCUITS
- Meringue powder I prefer to use Wilton meringue powder. Don't wait until Christmas to buy it because almost every year meringue powder becomes a rare commodity at this time of year.
- Dried egg whites mixed with a stabilizer (cream of tartar). If you don't have meringue powder.
- Food colouring
- Disposable cartridge pouch or reusable and wash them, but if you don't decorate the cookies very often, the others may be a better bet.
- Coupler assembly - you'll need a set of couplers for every decorative bag you use.
- Icing bag ties - you need it for tie the bags firmly at the top.
- Take away - pieces - very important to have cookies with beautiful shapes. This bucket is very complete.
- Cure - Teeth - Perfect for popping bubbles in wet icing and helping to push the icing onto the cookie surface.
Ingredients for about 50 biscuits:
- 907g sugar powder(2lbs)
- 1/2 cup of meringue powder 75g ( 5 Tbsp)
- 1 cup of water
- 2-3 drops of oil-free flavoured extract
- 2 tablespoons Crisco shortening vegetable (vegetable fat substitute for butter) Optional
STEPS TO FOLLOW:
- Mix all ingredients in the bowl of an electric mixer equipped with the paddle attachment. Mix on low speed until smooth and creamy, about 8 to 10 minutes.
- After 8 minutes, check to see if the icing forms stiff peaks (as you can see in the picture with the stand mixer below) if it is not beaten for another minute.
- If the icing is too thick, add more water. If it is too thin, beat the icing for another 2 to 3 minutes.
- Then add a colourless extract so that your icing can take on different flavours if you wish. This is also when you will also want to colour the icing if you wish to colour it.
- Colour the icing with the desired food colouring by mixing a drop of colouring into the icing. Gradually stir additional drops until the desired colour is obtained.
- Quickly cover the royal icing as it will harden if not uncovered, use Press 'N' Seal because it's more effective than plastic wrap.
- If the icing is too thick, add more water. If it is too thick endIf the icing is too thick, beat the icing for another 2-3 minutes.
- Do not cover your cookies when drying as you may block the moisture in the cookie and cause stains to appear on your frosting.
- Make your cookies the night before to avoid the appearance of cookie butter on the dried frosting, which will show up as a stain on the frosting that cannot be removed.
- When drying, do not expose your cookies to the sun as this will cause stains on your frosting.
- To dry your decorated cookies quickly, use a table fan (I don't know if it's ecological only if you're in a hurry).
SOME COOKIE DECORATING INSPIRATIONS