The Atlanta Journal-Constitution
ROYAL ICING
Opdenbosch uses Genie’s Dream Meringue Powder and Americolor Gel. She adapted her recipe from the Antonia74 Royal Icing recipe from cakecentral.com. She has found that the white gel coloring is needed to prevent color bleeding. You’ll add other gel coloring to make colors other than white.
HER APPROACH TO ROYAL ICING:
■ She adapted her recipe from one she found on cakecentral.com. “It’s the one everybody uses in the beginning. But I found when I added corn syrup, I got a really nice shine.”
■ For coloring the icing, she uses gel coloring and says a little bit goes a long way. “And you only need to have maybe nine or 10 different colors to create hundreds of variations.”
■ She uses tipless piping bags because it is easier for cleanup. These are thin disposable pastry bags with very little seam and a finished point. “you put your icing in the bag and tie off the end. Then cut the tip to produce just the size stream of frosting for the effect you want.”
■ Set your decorated cookies in a dehydrator or in front of a table fan to make them shine even more.
■ The most important tip of all: “It’s always important to keep in mind that your cookie doesn’t have to be perfect. It’s a cookie and will likely be eaten pretty quickly, so don’t stress about it.”
¾ cup warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
2 pounds (7 ½ cups) powdered sugar
2 tablespoons corn syrup
2 teaspoons white gel coloring
In a small bowl, whisk together water and meringue powder for 30 seconds or until it is frothy and thickened. Add cream of tartar and whisk for another 30 seconds.
Put the meringue powder mixture in the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar all at once. Cover the mixer with a dish towel and turn the mixer on low speed. Mix for 2 to 3 minutes or until thickened. Add the corn syrup and gel coloring and beat 1 minute. The icing will get thick and creamy.
At this point, the icing is ready to use. Divide it into bowls and add gel coloring to create the palette you want for decorating your cookies. Be sure to keep the icing covered to prevent it from drying out and forming a crust.
When using, add warm water if needed to make a thinner consistency. Put icing in tipless piping bags, cut off the tip and you’re ready to decorate. Each 2- or 3-inch cookie will take about 1 tablespoon icing for its base coat.
Makes 4 cups.
Per tablespoon: 62 calories (percent of calories from fat, 1), trace protein, 15 grams carbohydrates, trace fiber, trace total fat (no saturated fat), no cholesterol, 3 milligrams sodium.