You know that beautiful icing that hardens on the tops of sugar cookies at Christmas time?? That is royal icing. It is the ideal choice for decorating sugar cookies, gingerbread cookies or gingerbread houses, and is even for the detailed decorating on some cakes! Many royal icing recipes call for egg whites… try my royal icing recipe without egg whites for an easy alternative.
When I was little we had a huge party every Christmas Eve at my grandparents’ house. All of my aunts, uncles, cousins, and my Nana (great grandmother) were there of course, but my great aunties and uncles, and second cousins were there too. It was not uncommon for the whole family to be together throughout the year, but Christmas was really an extra special celebration. Several of my grandparents’ neighbors and other friends would stop by and Santa Claus always took a few minutes out of his VERY busy night to say hello, bring the children a candy cane, and remind us to go to sleep quickly when we got home!
Now, my aunties would make so many different kids of cookies and desserts. I mean SO MANY and they were all amazing!! I hope to share a lot of those recipes here through the years! But there was one guest who always brought the most beautiful and delicious sugar cookies to the party. Mrs. Morris- for years my brother and sisters and cousins all called her “the sugar cookie lady”. I wish I had her recipe, but this one is pretty close…
As kids, we wanted to choose the biggest cookie with our favorite colors on it. But now, as an adult, I find that it is even more fun to fill my kitchen with dozens of cookies, piping bags filled with royal icing in bright colors, so many sprinkles, and the little people that I love.
Decorating with this royal icing is even more fun than eating it.
I tend to think of royal icing around Christmas time, but of course you can use it any time of year!
How to make royal icing without egg whites- the easy way!
Now, people who really bake cookies… you know, professionals or very talented friends like Mrs. Morris “the sugar cookie lady” often get very specific about the consistency of their royal icing. Consistency is measures in the number of seconds it takes for the icing to run back into itself. (That will make more sense when you work with it.) I don’t know about you, but I am a proud cookie decorating amateur. In my kitchen I don’t feel the need to get very technical with royal icing, so I’m going to share my easy, more relaxed method with you.
What you’ll need
2 c powdered sugar
1 1/2 tbsp meringue powder
1/4 c water (divided) plus more if needed
1/2 tsp vanilla (or almond extract)
Optional:
piping bags and tips (or ziplock bags)
food coloring –these are the ones I like, but you can use whatever you prefer- If you are using a water based food coloring just be aware that it may change your consistency and maybe start with less water.
small bowls to mix colors in
5 easy steps!
- Start by whisking the meringue powder into the powdered sugar.
- Add the vanilla extract and only 1/8 c of the water and beat with a handheld or standing mixer. If the mixture is too dry and seems to be clumping up instead of creating a smooth texture, add more water a very little bit at a time.
- Mix mix mix for 3-5 minutes or until you see a slight color change. It should get lighter white in color.
- If you use the counting method, at this point your royal icing should hold a shape for 20 seconds or more before calming back into the bowl of icing.
This is when you decide what you’re going to do with the icing. You may want to set a little bit aside to use in raised decorating details (like in the snowflake cookies pictured above).
Or you might want your icing to be what is called “flood consistency”. Flood Consistency should be about the thickness of honey. You want it to flow, but still hold its shape. (I used flood consistency to dip the in the springy shortbread cookies -pictured below.)
- If you use the counting method, when you drizzle the icing into itself, it should take between 10-20 seconds for the surface to become close to smooth again.
For classic Christmas sugar cookies, you’ll probably want the thicker consistency for borders and the flood consistency to fill, so make some of each!!
4. Separate the icing into small bowls and add tiny amounts of desired food coloring to each.
5. Place the colored icing into the piping bags, zip lock bags with the corner snipped off work well too. Or you can leave it in the bowl if you plan to spread the icing on to your creations or to dip the cookies into it.
Decorate
Get fancy and celebrate your own amateur cookie decorator status!
A couple of tips:
- Start with the outline. Let the outlines dry a bit before filling with the flood consistency icing.
- Have some toothpicks or skewers on hand. You can use little circular motions to help pop any little bubbles that may form on the surface of your cookies.
- After the icing has hardened, you can go back with the outlining icing to add any small details.
- Between uses, place your icing in the refrigerator. You can also store it there for up to 3 days before!
That is it! Easy huh?!
Royal Icing without egg whites- the easy way!
Ingredients
- 2 c powdered sugar
- 1 1/2 tbsp meringue powder
- 1/4 c water
- 1/2 tsp vanilla extract (or almond extract)
Instructions
- Mix the meringue powder into the powdered sugar.
- Add the vanilla extract and 1/8 c water.
- Mix with handheld or stand mixer.
- Add water very slowly until smooth.
- Beat ob med-high speed for about 5 minutes until you see the color change to a lighter white.
- Separate into bowls.
- Add food coloring and water to reach desired consistency.
- Place into piping bags if desired.
Notes
Outline consistency should take 20-30 seconds to flow back into itself.
Flood consistency should take between 10-20 seconds for the surface to become smooth again.
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