My Secret Weapon for Perfect Royal Icing
I was making royal icing over the weekend and somehow got distracted while adding the meringue powder. I couldn’t remember if I added 4 or 5 tablespoons to the 3/4 cup of water in my jar. Now what? How in the world do I fix this without ruining some ingredients? Time to get my secret weapon for my perfect royal icing!
If you have been around this blog for any amount of time you already know how much I love my food scale. Once I purchased one my royal icing didn’t seem like a mystery anymore. Things started working like a well-oiled machine and my cookies started looking more consistent. That is because my royal icing was finally consistent. It turns out almost the same every time I make it. Sometimes it might be slightly different due to humidity but it is still pretty much the same. Let’s take a look.
My Secret Weapon for Perfect Royal Icing:
As you can see from the list below I try to make tutorials and share tips, tricks, and recipes that will help you master this wonderful icing. I will continue to share so we all look at the icing with love instead of becoming frustrated when you make it.
Royal Icing Recipe
Half a Batch of Royal Icing
How to Make Royal Icing with a Hand Mixer
How to Make Royal Icing
My food scale is one of the most used tools in my kitchen. I don’t make cookies or icing without it, but I don’t always measure everything. Normally I measure the 3/4 cup of water, vanilla extract or the meringue powder because I have measuring cups and spoons I use for that.
But what happens when I lose focus? This weekend I was making a batch of icing and got distracted while adding the meringue powder. I hate when that happens because I add it directly to the water so pouring it back in the container wasn’t an option. How in the world would I know if I added 4 or 5 tablespoons?
Easy! Grab the scale and weigh it. But how do you know what it should weigh? This jar has 4 tablespoons meringue powder and I know that because I made a cheat sheet a long time ago and I use the same containers for mixing and measuring! But if you don’t have a cheat sheet, you can still fix this problem.
Grab another jar, add the water and meringue powder and measure it. Yes, you will have to make 2 batches of royal icing today but both will be perfect royal icing. If you only need one batch today, place the second batch in the fridge for a few days until you need it.
Just don’t forget how much it weighs. The 468 grams in the picture include the weight of the Mason jar. You can place your container on the scale then press the tare button so you will know the weight of just the ingredients and not the container. I write the weight on the bottom of my scale with a Sharpie so I will always have it.
So now you know my secret weapon for perfect royal icing. Don’t just weigh the powdered sugar, weigh everything at least once so you will know in case you get distracted while making a batch!