If you’re new to working with royal icing and want to learn the basics, this is the post for you! In it you’ll find my go-to royal icing recipe, a break down of the basic royal icing consistencies, answers to frequently asked questions and how to troubleshoot common royal icing issues.
I think we can all agree: When it comes to cookie decorating, it’s hard to beat the level of detail you can get with royal icing. But for a beginner, making and decorating with royal icing can feel pretty intimidating.
Should I use raw egg whites or meringue powder? What about powdered egg whites vs. meringue powder? How do I store it? How do I use it? What’s all this talk about consistencies?
These were just a few of the things I wondered when I started working with royal icing and boy, I didn’t even know where to begin! But after decorating with it for over 6 years, I’ve learned a lot about how to make it, use it and what NOT to do.
So if you’re new to royal icing and don’t know where to start, this is a great place to be! Let’s take some of that guess work out of your decorating endeavors.
