HOW TO MAKE & DECORATE WITH ROYAL ICING
With all that is going on in the world right now, we all need a fun distraction and a relaxing way to pass the time. I have had many friends and family ask about the sugar cookies I've been doing in my spare time. I figured now was the perfect time to do a little tutorial so you all can join in the fun with me! I am by no means a professional, but I have learned from my many mistakes and want to share that with you all. I am also an extremely anxious public speaker, so bare with me on the videos.
Below I have posted two videos; one on how to make royal icing and another on how to decorate with it. I have also written my recipe for both my sugar cookies and royal icing. I hope you enjoy!
Stay joyful, stay healthy & happy baking!
Royal Icing Recipe (double batch):
2 lbs confectioners sugar (sifted)
6 tbsp meringue powder
1 tsp cream of tartar
2 tsp almond extract (or vanilla if you prefer)
12-14 tbsp of warm water (rough estimate, you will need to slowly eyeball this)
Sugar Cookie Recipe:
Double Batch Ingredients:
4 1/2 cups flour
1 tsp baking powder
3/4 - 1 tsp salt
1 1/2 cups unsalted butter, room temp
1 1/2 cups sugar
2 eggs , room temp
3 tsp pure vanilla extract
2 tsp pure almond extract
2 tsp pure butter extract (You can change up the extracts to your own preferred tasting)
I will do a video next time I do them on the instructions, but if you decide to go for them before then it's pretty basic:
Combine dry ingredients, set aside. Mix butter & sugar on high until creamy. Add eggs & extracts, mix. Add dry ingredients, mix.
Seperate dough into 4 sections. Roll 1/4 in thick onto parchment paper. Refrigerate for 2 hours (up to 24 hours max) covered with parchment paper.
Cut & bake cookies COLD! This is KEY!
Bake at 350 for 11 min (time may need to be adjusted for your oven, start with one cookie first to test).