Royal Icing Drizzle Recipe

To speed up the drying process.

Royal icing drizzle recipe. Mix the meringue powder and warm water in your mixer s bowl by hand with a whisk. Whisk it until it s foamy resembling a watery milk froth from the coffee shop or beer foam. Place confectioners sugar into a separate bowl and add liquid ingredients.

Place iced treats in front of a fan to speed up the icing s drying process. About 1 2 cup water or if allowed milk flavoring i use 2 tsp pure vanilla extract a healthy squirt of white food color i use americolor bright white you can put everything except the water into a stand mixer bowl. This royal icing recipe is what you need if you re looking for sugar cookie icing that hardens.

When you re ready to use it again thaw your royal icing for at least 12 hours in the fridge. It s really easy to make and use once you know the secret of getting it to the right consistency. It should look just like the packaged icing that comes in store bought ready made cinnamon rolls.

Add water in 1 teaspoon increments stirring between each until desired consistency is reached. Add the teaspoon of vanilla extract. Store in a lidded container for up to a week.

Place leftover icing in zip top freezer bags and freeze for up to 2 months. Grab your spatula and spread the royal icing on the top of your cake quite thickly. Start with the royal icing.

Mix until the icing is smooth and evenly colored 1 to 2 minutes. Beat with an electric mixer on low speed until royal icing is smooth. You will need to work relatively quickly so the royal icing does not start to set.