Desserts

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Royal Icing Recipe from Wendy McGowan, Sweet Cactus Cake Club

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Recipe courtesy of Wendy McGowan, Sweet Cactus Cake Club

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Ingredients

1 lb. powdered sugar

3 Tbsp meringue powder

6 Tbsp water (optional: Can use 3 Tbsp water and 3 Tbsp lemon juice for flavor)

1 tsp vanilla (use clear vanilla if you want white icing)


Directions

  • Place powdered sugar and meringue powder in mixing bowl

  • Mix on low

  • While mixer is on low slowly add water. Continue mixing on low for 3-5 minutes until mixture becomes fluffy and a brighter white.


Note: Do not mix on medium or high, you do not want to incorporate air into the icing because it will not hold up as well.

Keep icing covered with a damp cloth as it will dry very quickly. Icing can be kept in the refrigerator for 2-3 weeks.

Icing Consistency

Test the consistency of the icing by stopping the mixer and then counting the number of seconds until the mixture flattens out smooth or run a knife or spoon through the icing and count the seconds until the icing goes smooth.

For outlining and flooding cookies, the icing should take about 8 seconds to go smooth. 

If it takes less than 8 seconds, then add more powdered sugar about 1/8-1/4 cup at a time, mix it well, then test the consistency again. 

If it takes longer than 8 seconds, add water about ½-1 teaspoon at a time and mix, then test again.



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