Classic Royal Icing
Last week we shared our favorite Gingerbread Cookie recipe & this week we’re going to show you how to make them look festive AF using this classic royal icing recipe! This recipe should be enough to decorate the cookies from the Gingerbread recipe & then some (depending on how hard you go with the décor 😉). No probs, simply store the leftover in an airtight container in the fridge for up to a week. To use again, take it out of the fridge ~2 hours before using for it to warm up to room temp & stir thoroughly!
Check out our IGTV @nickxfritz_munich for a step-by-step tutorial and helpful pro tips!
- 225g powdered sugar
- 2 egg whites
- Pinch of salt
- Pinch of cream of tartar
- Food coloring (optional)
- Sift the powdered sugar. Pro tip: ALWAYS sift powdered sugar in any recipe! This will prevent a chunky end result.
- Add the sifted powdered sugar, egg whites, salt, & cream of tartar to a mixing bowl. Mix on high using the whisk attachment for ~5 minutes. The consistency you are looking for is stiff enough to hold its shape but still spreadable.
- Pro tip: Cream of tartar can be a little hard to find in Germany so you can substitute it with white vinegar or lemon juice instead. FYI Cream of tartar is an acid which helps the egg whites maintain their shape / fluffiness by preventing the air bubbles from deflating so quickly.
- OK, now decisions: colors or white? Outlines only or filling?
- Coloring: we recommend using gel food coloring as it has more pigment & will not water down your icing
- Outline / filling: we recommend using a different icing for each – one which is thicker for the outline & a thinner one to fill in. Use a little bit of water to thin the icing for the “filler” batch.
- Once your different mixes are ready, fill up your piping bags & get decorating! 😊 If you don’t have any piping bags at home, no worries, check out our IGTV video here where we show you a hack using a regular plastic bag instead!
Post a pic and tag us @nickxfritz_munich with your version! Happy Baking!
Every Thursday we post a new recipe and tutorial! Check back in next week for the latest!