I wanted to name this post "Royal Icing....Made Easy",
but as you will see in my photos...
it's not always as easy as it looks working with royal icing.
I have mastered the "free form" and techniques like feathering
the icing. However as you will see, there is still so much I need to work on.
First, the recipe.....
The basic recipe is as follows.
I increase the recipe as needed....
usually 4 times for a double batch of shortbread cookies.
1 cup powdered sugar
1 tablespoon meringue powder
1/4 tsp vanilla
pinch of cream of tartar
2 tablespoons warm water
gel icing colors...tiny amount
I mix the above with a whisk.
You will need two consistencies of batter.
The first like toothpaste...to outline your design.
The second much runnier to float a large area of icing
within the outlined area.
You can adjust the thickness to obtain what you need by
either adding a tiny bit of water to thin,
or adding a bit of powdered sugar to thicken it.
I use plastic decorating bottles with various tips
to outline and float color,
but you can use a pastry bag with tips, instead.
Today's project was buttons...
but as you can see I had a bit of difficulty with them....
I finished with what I am better at....
a little more free-form design....
Here are my favorite inspirational websites for cookie
Even if you don't plan on baking any cookies,
check out these ladies' designs...
they are truly cookie artists.