For sugar cookies frosting

N/B: When making royal icing, it must be of the proper consistency.  When frosting sugar cookies, it is good to first pipe a border around the outside edge of the cookie, as this will prevent the icing from dripping down the sides.

For piping a border for sugar cookies frosting, the royal icing needs to be thicker than the recipe given which is used to spread over the entire surface of the cookie.

• To make a small batch, beat together one large egg white, one teaspoon of lemon juice, and about 2 cups (230 grams) of confectioners’ sugar, or until the frosting is stiff (like a meringue) and of piping consistency.

• Then place the icing in a piping bag, fitted with a small plain tip, and pipe a border around the outside edges of the cookies.

• Let it dry completely before covering the surface of the cookie with royal icing.

Note: The royal icing recipe I have given below is for covering or “flooding” the entire surface of the cookie. The right consistency to cover cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. Another way is to take a cookie and place a small amount of icing in the center of the cookie.

• Using a small knife or spatula, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners’ sugar. Do not add too much sugar at once.
• Conversely, if the icing is too thick, add a little water or lemon juice. You want the icing to spread smoothly, but don’t worry about a few light streaks as they will disappear as the icing dries.

Note: Be aware that the icing can take several hours, or even overnight, to dry completely. It is important when working with royal icing to keep it covered (with plastic wrap) as much as possible as it dries out very quickly.

Another way to prevent a crust from forming on the icing’s surface is to add a few drops of glycerin (glycerol) to the icing. Glycerin is a sweet, odorless, clear, and syrupy liquid (chemically alcoholic) that comes from fats and oils. It is available in cake decorating and party stores (like Michaels or Joann’s).

For the food coloring

• Some bakers like the concentrated gel paste dyes that are sold in small ½ or one-ounce (14 – 28 grams) containers. Only a very small amount is needed to color the icing, and it can be measured using the end of a toothpick.

• Make sure to thoroughly mix the paste into the icing as you do not want streaks. You can buy gel pastes at cake decorating stores or stores like Michael’s and Joann’s.

For Royal Icing with Egg Whites:

• In the bowl, using an electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined.

• Add the sifted powdered sugar and beat on low speed until combined and smooth. When making royal icing, it must be of the proper consistency. The right consistency to cover cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing.

• Using a small knife, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners’ sugar.
• The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.

• Cover with plastic wrap when not in use.

For Royal Icing with Meringue Powder:

• In the bowl of your electric mixer (or with a hand mixer), beat the confectioners’ sugar and meringue powder until combined.
• Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or ‘flood’ the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
• The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.
• Cover with plastic wrap when not in use.
• Makes about 3 cups