Royal Icing

Years ago, I purchased a Martha Stewart magazine. Around Christmas time, they had an article discussing frosted cut out sugar cookies. The magazine included photos of how to frost using royal icing. While I feel like this is a very popular method today (2020), this did not seem to be common at the time of this article (probably around 1997). Below is a recipe to make the royal icing.

1 box confectioners' sugar (1 pound)
5 tablespoons meringue powder, or 2 large egg whites

2 t. water

In the bowl of an electric mixer mix sugar, water and meringue powder (or egg whites) on a low speed for about 10 minutes.  Add food coloring to achieve the desired color.  

There are a few techniques when frosting with royal icing.  Each technique requires a different consistency of the icing.  You begin the process with outlining the area you want covered with the color.  This will require a slightly thicker consistency.  Next you will "flood" the area using a thinner consistency icing.  You can cover the area inside your outlines by using a back and forth pattern, like you are drawing a line from left to right.  As the icing sits, it will spread out between the outlined area.  The outline area holds the icing in place.  If it does not spread smoothly, you can spread it with a metal spatula.  

Tips: 

• Consistency -- I think the most difficult part of this process is getting the right consistency.  Have your base be on the thicker side.  It is much easier to thin it out than to thicken it.  The floodwork icing should have the consistency of a squeeze-bottle mustard.  If the icing is too thick, add water a few drops at a time.  take it easy because it thins out quickly.  If the frosting becomes too thick, beat for 2-3 minutes.  
• Equipment - you need the right equipment to execute the process.  I recommend using pastry bags for both frostings.  I have seen ketchup type bottles being used but I think this would be more difficult.  Tips to use for each method -- 
• #2 for piping
• #5 for floodwork on large cookies'#3 for floodwork on small cookies
• It dries quickly!  This icing dries quickly, event when it is in the tip of your pastry bag!  This cases a bit mess and a giant sized headache.  To help prevent the tip from drying, place a damp paper towel in the bottom of a glass.  Place the bag, tip side down, into the glass.  The paper towel will help keep the moisture in the tip.  
• Storage - let the iced cookies dry overnight.  Then you are able to store the cookies in layers without destroying your masterpiece.