Antonias Royal Icing
I am a southern girl and I was born and raised in the hills of Tennessee. In the south, we have a saying, “If it ain’t broke, don’t fix it!” Well, isn’t that true? If something works don’t mess with it. That is how I feel about my royal icing recipe.
I have only tried 2 and I like them both. Each one offers something a little different but I am going to share my go-to recipe. It is called Antonia’s 74 Royal Icing Recipe. I don’t follow the recipe step by step because I found a way I like a little better. You can play around with it and find what works best for you.
Supplies for Antonia’s Royal Icing Recipe:
2.25 pounds of Confectioners’ Sugar or Powdered Sugar
¾ cup of water
1 teaspoon of Cream of Tartar
5 Tablespoons of Meringue Powder
I like to get all the ingredients ready before I begin. You don’t have to have a food scale but after I bought one, my royal icing consistency improved tremendously. I get the same results every time and I love that!
This is my handy dandy little scale. I picked it up at Wal-Mart for around $20-$25. It was SO WORTH IT!
All you have to do is place your Kitchen Aid mixing bowl on it and turn it on. It will automatically subtract the weight of the bowl. Love that!
Next, I add 2.25 pounds of powdered sugar. Or if you don’t have a scale, .25 pounds is approximately a cup.
I know I will probably get a lot of questions about this but I don’t sift my sugar. Feel free to sift if it will make you feel better. When I first started making royal icing I never skipped sifting. Then one day, I was watching Martha Stewart and she said you don’t have to sift all the time. WHAT??? Did I hear her correctly?? She suggested using a whisk to get out the lumps. It changed me forever. I am now a person who whisks only! I have not sifted since that glorious day and I have not had any problems with clogged tips when decorating.
Now it is time to add the other ingredients together. I start with the wet first.
I pour the 2 teaspoons of vanilla extract into the ¾ cup of water. You might have to adjust the amount of water depending on the humidity in your area. A little less water if it is very humid. I do use a little less most of the time but you will need to play around with it and see what works best for you.
You can also use different flavors. Just be sure they are oil-free. The oil will make your icing separate which will result in spotty icing on your decorated cookie.
Then add the 5 tablespoons meringue powder and the 1 teaspoon of cream of tartar.
Whisk these together until the top looks foamy.
Now it is time to add the wet and dry ingredients together.
I use the paddle attachment to mix but I have seen people use the whisk attachment. It works both ways.
Place the mixing bowl on your Kitchenaid and mix until all the powdered sugar is mixed in. The original recipe says to mix for 10 minutes, but I don’t mix it that long because I get impatient and mix for about 3 minutes. It works for me, but you mix as long as you feel comfortable with.
I test it and see if it makes a good peak. Then, I know it is ready.
Then, I place the icing in a bowl and cover with plastic wrap. I place the plastic wrap on the icing and gently press down all the way to the sides. The plastic wrap touches the icing all across the top. I do this because I don’t want any air to dry it out. The recipe calls for covering the bowl with a damp towel but I seem to have better luck this way.
Remember, royal icing will dry on the surface really fast and you will get little dry pieces that clog your tips and will drive you crazy when you try to decorate. I cover mine immediately and I don’t have any problems.
There you have it! Like I have said before, I am self-taught but this is how I make my royal icing. I don’t try many other recipes because this one works for me and I like to keep things simple.