What's the trick for a thick, crisp layer of royal icing on sugar cookies?!


Question: What's the trick for a thick, crisp layer of royal icing on sugar cookies!?
Every recipe I have tried just gives me the same results!.!.!. seems like the top of the layer dries and seals off the icing below it, so the rest never hardens!. I know in most cases a thick layer of hard icing is undesirable, but I'm looking for something very sturdy!.
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Answers:
2 pounds powdered sugar
6 Tablespoons Meringue Powder (found at craft stores, food stores)
10 to 12 Tablespoons warm (100 degrees F) water

In a stand mixer, combine the powdered sugar and meringue powder!. Start mixer and add water, one tablespoon at a time!. (For your purpose, use closer to 10 Tablespoons water!.) Whip this mixture on high speed until very stiff peaks form (about 8-10 minutes)!.


This icing, used just as it is, will eventually FULLY harden, thin layers will fully harden within 20 minutes!.!.thicker layers will take 12 to 24 hours to fully harden!. (For the purpose of icing cookies, I thin it with more water for a firm, sturdy layer of icing that holds up very well but is still easy to bite through!.) You will have to be the adjust the amounts of water that you use to get the desired consistancy of "hardening"!.

Good luck!

***One additional note!.!.!.!.!.royal icing will take longer to "dry" in humid environments!. If you are facing humidity!.!.!.!.!.try placing your iced cookies in the COOLED oven overnight to eliminate the humid environment!.Www@FoodAQ@Com

You should probably not use butter if you don't want the creamy texture!.
Use milk instead!. Stream some into some powdered sugar and flavoring!. ;)Www@FoodAQ@Com





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