Icing for Biscuits (Royal Icing)
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.93 out of 5 stars
(13)
Ingredients
60 servings
- 500g / 1 lb PURE icing sugar / powdered sugar (, sifted (plus extra for adjusting) (Note 1)
- 1/4 cup egg whites (~3 eggs) (Note 2)
- 2 tbsp corn syrup (or 1.5 tbsp glucose syrup, Note 3)
- 1 - 1 1/2 tbsp water (, plus more as needed)
- Food Dye - liquid or gel (, go by eye for quantity (Note 4)
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Preparation
Step 1
Place Icing ingredients in a large bowl, starting with 1 tablespoon water, and beat for 1 minute on speed 5 until smooth and glossy (start on low then speed up).
Step 2
Divide icing into different bowls for colouring. Add food dye and mix - keep adding colouring until you achieve the colour you are after. If icing gets too thin, add more icing sugar.
Step 3
Icing consistency test: Should be able to draw a figure 8 on the surface and you can see if for 2 seconds before sinking in and disappearing. Should be thick enough to pipe details but thin enough to spread smoothly on surface of cookie. ADJUST icing - thinner with water (1/2 tsp at a time), thicker with more icing sugar.
Step 4
PIPING:
Step 5
Transfer icing into disposable piping bags or ziplock bags.
Step 6
Snip the TINIEST bit off the corner. Smaller hole = better detail in icing. Remember: You can cut hole bigger, but not smaller! OR using very thin piping nozzle.
Step 7
Pipe decorations on cookies as desired.
Step 8
Decorate with sprinkles etc while wet (so they stick). Or dry completely before piping on details.
Step 9
To fill a large surface, use toothpick to spread.
Step 10
QUICK METHOD to ice biscuits (see video demo):
Step 11
Place skewer on edge of frosting bowl.
Step 12
Hold edge of cookie with two fingers, then carefully dip face of cookie into frosting.
Step 13
Pull out of frosting then lightly scrape surface across skewer to remove excess.
Step 14
Decorate with sprinkles etc while wet (so they stick). Or dry completely before piping on details.
Step 15
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