This easy royal icing recipe for sugar cookies will totally change the way you think about royal icing. It comes together super quick, pipes smoothly, & dries hard perfect for decorating cookies, cakes, cupcakes, & gingerbread houses.
Start by sifting the icing sugar well. Transfer it to a bowl.
Add lemon juice and corn syrup. Mix well. Your icing is ready
Using Honey
Everything remains the same just as the Corn Syrup version. Only add honey in place of corn syrup. Your icing is ready.
Using Aquafaba
Sift the icing sugar well and set it aside.
Over a double broiler warm the aquafaba until warm to touch or up to 23°C on a thermometer.
Start whisking the aquafaba until foamy.
Then dump the icing sugar along with lemon juice and whip till soft to stiff peaks forms. That's your royal icing.
Video
Notes
Always sift the icing sugar to remove any lumps. Since the piping tip is very small, the lumps from the sugar would get stuck in there causing problems while designing.
In the aquafaba method, warming the chickpea water helps us to dissolve the icing sugar while whipping and that way you do not get the grainy texture while tasting.
If your icing is too thick add little water or lemon juice to thin it out. And if it is too thin add more icing sugar to thicken.
The 15 seconds royal icing consistency is perfect for flooding the cookies. If you want to make designs consider adding more icing sugar and thicken it a bit.
Always keep the icing covered or else it will solidify on the surface giving you a unpleasant taste and would also not flow properly.
Details on how to adjust the consistency of the icing, how to test the consistency and how to use royal icing has been discussed in detailed in the post. Just scroll a bit up to follow along.