Day 2 of the Holiday Sugar Cookie Series
Believe it or not, royal frosting is the same frosting thats used to glue gingerbread houses together and decorate flood frosting cookies. For those of you unfamiliar with what flood frosting cookies are, flood frosting is the technique used to create smooth and matte finishes like the Starbucks holiday cookies.
For those of you who’ve decorated royal frosting, you also know that its a stiff mess, that dries in about 30 seconds. The trick is to work backwards from frosting to icing. This approach is great because you can make a stiff frosting thats excellent for gingerbread houses but can also be thinned to flood sugar cookies.
There are countless royal frosting recipes that could work. I chose to work with meringue powder instead of real egg whites because I expected my cookies to sit in room temperature for a few days and I wanted to be sure no one got sick.
Since you will be working with egg whites (in a powdered, meringue form), make sure that all of your equipment is clean and oil free or frosting might not come together otherwise. Keep this in mind when you choose a flavoring or extract to work with because you’ll be adding it to your frosting. I worked with Wilton’s clear vanilla flavoring to prevent any discoloration.
After all the ingredients are gathered, all you need to do is combine the dry ingredients in the bowl of your stand mixer, combine the wet ingredients in a separate cup, and then join the two together. At this point the frosting is thin, very thing. A few minutes on medium high, the frosting becomes stiff, fluffy and ready to be used on whatever you may desire. This year I decorated some gingerbread houses with my friends Megan and Katie!
I’ll be sharing techniques on thinning the frosting out tomorrow. If you end up making this frosting today, the frosting lasts up to a month after its made. Just store it in your fridge with a wet towel over the bowl to prevent it from drying and a quick whisk with the whisk attachment will freshen it right up.
Frosting tip: A good thing to keep by hand when working with royal frosting is a water spray bottle. I like to gently mist the surface of the frosting to prevent it from drying out, especially when I plan on thinning it out later anyways.
Originally From: Sweet Adventures of Sugarbelle
- 2 pounds of confectioner’s sugar
- 1/3 cup meringue powder
- 3/4 cup warm water
- 1 Tbsp oil-free extract or flavoring
- In the bowl of your stand mixer, combine the confectioner’s sugar, meringue powder by hand using the whisk attachment.
- Combine the flavoring with the warm water and add slowly to the dry ingredients while mixing very slowly (stir or 2).
- When the water is completely added in, increase the speed of your stand mixer to medium high (6 or 8 on a Kitchen aid) and mix until fluffy. Stop as soon as it reaches stiff peaks as over mixing will cause your frosting to break down.