You can get the hand mixer up to a medium speed because it is less powerful than a stand mixer. No matter which you choose to mix your icing, you will have to mix on low. But when I do larger batches, the stand mixer is much more efficient and worth the effort. If I am making one batch or less, I typically use my hand mixer (I am way too lazy to drag my stand mixer up from the basement for a little bit of icing!). Royal Icing can be mixed with either a stand mixer or a hand mixer. This helps reduce the chance of adding too much water! Pro Tip: Use a spray bottle to add water to the Royal Icing when you are getting close to the consistency you are trying to achieve. It is always easier to add a little more water than to have to add more powdered sugar to thicken the icing back up. After I add the initial ¼ cup of water to the recipe, I never add water in large amounts to the icing. One of the most important things to remember when making royal icing is that a little water goes a LONG way. Now we have the water, the glue that holds the Royal Icing together. The Hobby Lobby brand called Sunny Side Up Bakery also works great! Water I like using Wilton meringue powder (easy to get from Jo-Anne's, Michael's, Amazon, and Walmart). In my recipe, I typically use approximately ½ tablespoon of Meringue powder per 1 cup of powdered sugar. Without the meringue powder, your icing will not thicken much and you will be left with more of a glaze that does not fully harden. While powdered sugar is the bulk of the royal icing recipe, meringue powder is the key. Though lumps may not always be visible when making the icing, you will know you have them when they get stuck in your piping bag! Meringue Powder This will help ensure that you remove any lumps in the sugar and give you smoother icing. Though I confess I get lazy about this on occasion, but sifting your powdered sugar is an important step. Confectioners SugarĬonfectioners sugar (or powdered sugar) is the bulk of most icing recipes, including this Royal Icing. I also add a touch of corn syrup to help the icing dry shiny! Both the vanilla extract and the corn syrup are optional and not necessary for this recipe. Pro Tip: I also add a small amount of clear vanilla extract for a little flavor. Though there are many different alternatives for meringue powder (such as egg whites or egg white powder), I prefer meringue powder because it is more stable and consistent. Gently stir the top surface to release the air.In this basic Royal Icing Recipe, I only use 3 main ingredients - Confectioners Sugar, Meringue Powder, and Water. Alternately, tap the bowl on the table several times to force the air bubbles up. Let icing sit for 15 minutes to an hour to let air bubbles rise naturally.If it sinks after a full count of 10, then the consistency is thin enough for flooding. 10-second test: Take some icing on a spatula and drop it back down into the bowl to check for the correct thin consistency for flooding.Use a flat utensil, like a small angled or straight silicone spatula, to mix in a figure 8-motion. Add 1/2 teaspoon water at a time until you reach proper consistency. Use a grease-free spoon or spatula to stir slowly. Thin consistency for flooding: To thin for pouring, add 1 teaspoon water per cup of royal icing.Use a flat utensil like a small angled or straight silicone spatula, to mix icing in a figure-8 motion. Medium consistency for icing outlining: Add 1/8 teaspoons of water for every cup of stiff icing.With stiffer royal icing, opt for larger piping tips to relieve the pressure on the piping bag. Stiff royal icing is preferred for making 3-D decorations.
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