Strawberry: sift crushed freeze dried strawberries into icing until desired color and flavor have been reached.
Royal icing
Yield:
12 cookies
Prep Time:
2 minutes
Additional Time:
6 minutes
Total Time:
8 minutes
A great topping for cookies that is easy to use and quick-drying.
Ingredients
Royal icing base
- 1/2 Tbsp. meringue powder
- 1 1/2 Tbsp. (22.2ml) water
- 2/3 cup (80g) powdered sugar
- A few drops of amaretto
- Pinch of salt
Royal icing
- Water, as needed
- Gel food coloring (optional)
Instructions
Royal icing base
- Add meringue powder and water to a stand mixer. Whisk on medium speed until foamy, ~3 minutes.
- Add powdered sugar and salt. Whip on medium-high speed until stiff peaks form, ~4-5 minutes.
Royal icing
- Separate royal icing base into same amount of bowls as colors. Add food coloring or flavors and mix.
- Add enough water, a few drops at a time, until ribbons mostly fall back into icing after 10 seconds.
- Pour each icing into bags. Close the tops and snip the very ends off.
- To use frosting, draw a border around edge of frosted area, then fill in with more icing. Use bag to spread icing into blank areas.
- Allow to dry for a couple hours or until tops are completely dry to the touch.
Notes
This recipe makes enough for a single batch of roll out cookies. Double or quadruple recipe, as needed.
Press dots of icing when changing direction to make a sharp edge. Drag icing (as opposed to pressing down from the top) around border for smoothest line.
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