Royal icing is the secret ingredient that brings both elegance and stability to baked creations. Whether you’re decorating gingerbread cookies, crafting cake designs, or putting together a gingerbread house, royal icing is the go-to frosting for achieving smooth, precise results. Let's explore what royal icing is, the different types of icing and frosting, and of course, the best royal icing recipe that will help you create flawless decorations every time.
What Is Royal Icing?
Royal icing is a type of icing that’s made primarily from powdered sugar, egg whites (or meringue powder), and a bit of water. It is known for its ability to harden to a smooth, glossy finish when it dries, making it ideal for detailed decorating and intricate designs. Royal icing can be piped, spread, or flooded onto cookies, cakes, and other treats, and once it sets, it holds its shape, creating a firm yet delicate finish that is perfect for everything from decorating cookies to assembling gingerbread houses. Its smooth texture and versatility make it especially popular in cookie decorating. Royal icing can be adjusted to different consistencies—runny for flooding (coating the surface of cookies) or stiff for piping fine details like borders, lettering, or intricate lace patterns.
The History of Royal Icing
Royal icing has a rich history that dates back several centuries. It is believed to have originated in 18th century Europe, with the earliest recorded use of royal icing being in the decoration of wedding cakes and other elaborate desserts. The icing was called "royal" because it was often used to decorate cakes for royalty and aristocrats, who valued its smooth finish and decorative potential.
The use of egg whites in royal icing was a practical choice at the time, as they provided the necessary structure for the icing to set hard and stay in place. Before the invention of modern food stabilizers and powdered meringue, egg whites were the key ingredient for creating the stiff consistency that was essential for precision decorating. By the late 19th and early 20th centuries, royal icing became more widely used in home baking, especially in the decoration of Christmas cookies, gingerbread houses, and wedding cakes.
The popularity of royal icing continued to grow, particularly with the rise of cookie decorating as a pastime in the 20th century. Today, it is a staple in both professional and amateur baking circles, celebrated for its versatility, ability to harden, and its perfect finish.
What's the difference between icing and frosting?
The terms frosting and icing are often used interchangeably, but there are some key differences between the two when it comes to baking and decorating. While both are sweet toppings for cakes, cupcakes, and cookies, their textures, ingredients, and uses can vary. The difference between them will help you choose the right type of topping for your baking projects.
Frosting is thick, creamy, fluffy and ideal for covering cakes and cupcakes, while icing is thinner, more flexible, and perfect for delicate piping or creating hard, glossy finishes. Whether you’re frosting a cake or decorating cookies, knowing which one to use will help you achieve the perfect look and texture for your sweet treats!
The Main Differences Between Frosting and Icing
Characteristic | Frosting | Icing |
Texture | Thick, creamy, spreadable | Thin, glossy, can harden |
Main Ingredients | Butter or shortening, powdered sugar, liquid, flavor | Powdered sugar, liquid (water, milk), egg whites (optional) |
Use | Covering cakes, cupcakes, layered desserts | Glazing, decorating, piping details, cookie flooding |
Drying | Stays soft and creamy | Dries hard and glossy |
Best For | Spreading, piping on cakes and cupcakes | Glazing pastries, intricate piping, cookie decorating |
Commonly references and types | Buttercream frosting, cream cheese frosting, whipped cream frosting | Royal icing, glazed icing, powdered sugar icing, fondant, marzipan |
Different Types of Icing
While buttercream, cream cheese and whipped cream toppings are more considered "frosting," let's focus on the types of topping that would be considered more "icing." Here are a few of the most common ones. While royal icing is perhaps the most well-known icing used for decorating, there are several other types of icings used in baking.
Royal Icing
What it is: Hard-drying icing that has a smooth, glossy texture when applied which hardens to a firm, crisp yet flexible sweet finish after it dries.
Best for: Detailed decorating and intricate designs where you want hard yet delicate finish. Adding more or less water is critical for your final design.
Glaze Icing
What it is: Glaze icing is typically made from powdered sugar and a liquid (like milk, water, or juice). It has a runny consistency and hardens into a shiny, glossy finish.
Best for: Simple cookie glazing and quick decorating. It’s less stable than royal icing and isn’t as good for detailed designs but works well for a shiny finish.
Fondant
What it is: Fondant is a smooth, pliable sugar paste that can be rolled out and used to cover cakes or create decorative shapes. It gives a smooth, matte finish and is often used for professional cake decorating.
Best for: Covering cakes and creating three-dimensional decorations. Fondant doesn’t dry hard like royal icing, but it can create smooth, polished surfaces.
Marzipan
What it is: Marzipan is a sweet, almond-based paste that can be rolled out like fondant. It’s often used to cover cakes or create small decorations.
Best for: Molded decorations or covering fruitcakes. Marzipan has a soft consistency that isn’t ideal for piping or fine details.
The Best Royal Icing Recipe
Now that you know what royal icing is, and how it compares to other types of icing, let’s get making the best recipe for royal icing! Whether you’re using it to decorate gingerbread cookies or create intricate designs on cakes, this royal icing recipe is simple, reliable, and will give you the perfect consistency for all your decorating needs.
Ingredients:
3 cups powdered sugar (also called confectioners’ sugar)
2 large egg whites (or 2 tablespoons meringue powder, if you prefer an egg-free option)
1/2 teaspoon lemon juice (optional, for shine)
2-3 tablespoons water (adjust for desired consistency)
Instructions:
1. Prepare the Egg Whites or Meringue Powder:
If you’re using fresh egg whites, make sure they’re at room temperature for the best results. If you're using meringue powder, you can substitute it directly by following the package instructions for reconstituting it into egg whites.
2. Mix the Royal Icing:
In a large mixing bowl, beat the egg whites (or reconstituted meringue powder) on medium speed until they form soft peaks. This should take about 1-2 minutes with an electric mixer. If you’re using egg whites, ensure they don’t get too stiff at this stage.
Gradually add the powdered sugar to the egg whites in batches, mixing on low speed to prevent a sugar cloud. Once all the sugar is added, continue to beat at medium speed for 5-7 minutes until the icing becomes thick and glossy.
3. Adjust Consistency:
To achieve the right consistency, adjust the icing with water. For piping, you want a thicker, stiff consistency. For flooding (filling in large areas on cookies), thin it out by adding a little more water, a teaspoon at a time.
If you want to use the icing for fine details, like piping borders or intricate designs, keep the icing stiffer. For larger areas, make it slightly runnier.
4. Adding Color:
If you want to color your royal icing, you can add gel food coloring, which won’t affect the texture as liquid food coloring might. Stir the coloring in gradually until you reach your desired shade.
Pro Tips:
Once you’ve decorated your cookies or cakes, let the royal icing dry completely. It should harden within 1-2 hours, depending on the thickness of the icing. For best results, allow it to dry overnight before storing or handling.
If you're making royal icing in advance, store it in an airtight container to prevent it from drying out. If it becomes too stiff, add a little water to loosen it up before using it again.
To pipe with precision, use a small piping bag with a small tip or a plastic sandwich bag with the tip of the corner cut off.
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