Royal Icing Quick Tip
Do you know that little puff of meringue powder that makes a cloud and slowly blows up to your face when you make royal icing? Well, I hate that and since I usually mix my royal icing in the morning and the smell floats up my nostrils makes me queazy. This royal icing quick tip will help minimize it and it’s one of my favorite tips ever.
What could be better than using a Mason jar to mix the meringue and water? Nothing. The Mason jar is a miracle tool.
Royal Icing Quick Tip:
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- Gather the ingredients and place the water in the jar and add the flavor of your choice. This batch if flavored with Pure Almond Extract. I usually add Pure Vanilla Extract but today I am feeling like almond.
- Then, add the meringue power slowly with a spoon. If you pour it in it will make that annoying stinky cloud.
- Now for the fun part. Add the lid to the jar and shake your groove thing! Crank up the music and shake it, baby, shake it!
- You don’t have to slake like the paint mixer at Home Depot shakes up the paint at Home Depot. You just need to shake it until it is mixed well.
- Next, pour it over the powdered sugar.
- Turn the mixer on low and mix until the mixture is moist. Then turn the mixer on high just until the ingredients are combined.
Perfect royal icing without the puff of meringue powder waffling up your nose. I know this isn’t earth-shattering news but, it is a tip that helps keep me sane. I know it won’t work for everyone but, it works for me and hopefully, it will work for you as well.
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Thanks for the tip. I’m trying this.
I thought we were suppose to mix for 10 minutes??? Help!!
When I first started makeing royal icing, the recipe called to mix for 10 minutes. I had a good cookie friend tell me to try to mix it just until combined. I tried it and fell in love with it. The more I mixed it the more bubbles it had and the less it shined when it dried. Now, you may have a lot of people tell you to mix it for 10 minutes and some that say to mix it a shorter amount of time. You need to experiment and see what works for you.
Mixing until combined works really well for me.
If you don’t mine what you put in ajar water and what else l need to know how much water and vanilla and meringue thank you very much
I use this recipe for a full batch of royal icing http://thebearfootbaker.com/2011/12/antonis-royal-icing/
and this one for half a batch of royal icing http://thebearfootbaker.com/2013/03/half-a-batch-of-royal-icing-recipe/
Awwwwwwwwwwwwesome!!! sooo simple…and I have never though of this… 🙁
Thanks for the tip…you are a geniusssssss!!!
Kisses from Spain
Oh this is an awesome tip, Lisa!!!! I can’t stand that puff of MP you’re talking about…yuck! And what a great way to mix it all up. Woo hoo – thanks! 🙂
I love this idea and I love using mason jars for stuff! In fact whenever I see a post on royal icing, I want to switch to royal. I usually use almond too, cuz sometimes you feel like a nut, sometimes you don’t! 🙂
I agree that damp meringue powder is enough to make you queasy for quite awhile! Never thought of using a mason jar-I’m going to have to give that a whirl in the morning!
Great tip! Never would have thought about using the mason jar and I have tons of them around! They are just the most useful little gadgets, aren’t they? 🙂
Oh man, this is a great tip! I also hate that puffy cloud and love that this minimizes it so much!
What a great idea…you aren’t the only one that hates that. Mason jars are just indispensable, aren’t they?! And I loved your tip about just mixing the icing on hi for a bit to get it all mixed. I’ve been mixing mine for 5 min., but I’m going to try this…I DO HATE the bubbles!! This has been a “Lisa” morning…getting my fix, and learning new tips. Bless you!!
When I did this I notice a lot of foam. Am I shaking it to much or should I let it rest a bit?
Hi Connie. Sorry I didn’t see this comment sooner.
It does foam up when you shake it. I used a whisk to mix it before and it made a foam. I have tried making it by adding all the dry ingredients and then adding the water and I didn’t like it as much as I did when it had the foam. The foam seams to add volume to the icing.
If you don’t want the foam, you can pour it through a fine mesh strainer. It will allow the liquid to drain through without the foam.