Thursday, April 29

Making Royal Icing: a video tutorial

There are probably as many ways to make royal icing as there are cookie decorators. Here's a peek at how I make it.

Royal icing is typically made with meringue powder or egg whites. It dries hard, so it is perfect for decorating cookies or even making gingerbread houses.

The recipe can be found here at Bake at 350.



{If you'd like to start a little drinking game and take a swig every time I say "ok," that would be ok with me!} ;)

41 comments:

Bea said...
This comment has been removed by the author.
Bea said...

You look good on videos, Bridget! Is Food Network your next step?

Kim @ Frost Me! said...

I am loving the videos! I am so excited that you are doing this!!!

Kim @ http://frostmeblog.blogspot.com

Becky@www.CookiesForAfrica.com said...

I agree with Bea - you could make it on the Food Network! :-) Another great job.

Amanda said...

Fantastic!! Love it. And I actually learned!!! Thank you!

Jen @ My Kitchen Addiction said...

Love it!! Your videos are great... I am going to be finishing up my sports themed cookies today, so the reminder on proper royal icing technique is good!

magnolia said...

You mentioned the kind of sifter to use and the kind NOT to use, but I didn't catch the difference - something about the kind of crank maybe? And you didn't show your sifter close up so I could see what kind it was. Can you clarify?

bridget {bake at 350} said...

Magnolia....my sifter has a little turn wheel to the side. There is an old-fashioned kind where you squeeze a mechanism in the handle. That one is the one to avoid. :) Hope the helps...sorry, that was a weird angle on the video.

Vicci @theplaidbasket said...

VERY good video and I thank you so much for taking the time to do these. So appreciate the lil tips (show the peak), clear extract, time for beating,sifter preference, etc. I soooo hope you continue with these. Again, thank you and wishing you and yours a FUN weekend! Vicci

Renee said...

Thanks! Great video

Jenny said...

love the video and totally agree about the sifter. i had the sifter where you had to move it from side to side and i hated it. then just a few weeks ago i saw the exact one from your video at the market and purchased it. oh my gosh! had i known something like this existed before i would've done a lot more sifting.:)

vanillabeanbaker said...

I love attending this University. The Dean is a super instructor and funny too. Love the ring shot. I only counted five "O.K.'s" but plenty to toast the hostess LOL. Have a great weekend Bridget.

CJ said...

Thank you!! I think I am about ready to try this now. Of course I need to bake some cookies first...

senovia said...

THis was great. I made some yesterday and made it too thick. The recipe I used called for 6 tsp water, but I ended up using twice that much, and then emptying out my bag to add even more water. How do you know when it's thin enough for piping before you fill the bag and try to squeeze it?

Teresa said...

BRIDGET!
BRIDGET!
BRIDGET!
Be still my BRIDGET loving HEART!!!!!
This is one of those SWEET MOMENTS in life I'll NEVER forget!
I thought I was going to pass out...hit the floor...when your adorable face came onto the computer screen!
My life is COMPLETE!
I now have BRIDGET in my HOME!!!!!!!!!!
Oh Bridget!
Can you tell I'm thrilled!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
And you did this all on your own...
without your BAINBRIDGE ISLAND AGENT to advise YOU!!!!! ;o)
Well...
this is quite simply one of my happiest DAYS ever!
ANd when Greg gets home...
and wants to know WHY I am GRINNING this silly..."I'm in LOVE" kind of grin...well I'm going to pop right over HERE...and show him WHY!
Bridget you have made me GIDDY!
And when TIDYMOM comes on...
and does a VIDEO...
and have the both of you here with me...
on Bainbridge Island...
well that's just going to be sooooooo SWEET...
like a bit of HEAVEN on earth!
SMACK!!!! Sending you LOADS of KISSES!!!!
xxooxoxoxooooooooooxoxoxoxoxoxoxoxoxoxooxoxoxoxoxoxoxoxoxooxx0x0x0x0x00x0x0xoxoxoxox0x0x0x0xxxox0xoxoxoxoxoxooxox

TidyMom said...

.........I'm dying here reading Teresa's comment! That girl is just always a ball of sunshine!! ♥

Bridget this video was fantastic.......and I didn't notice the "ok's" at ALL....not until you mentioned it, so now I have to go back and watch/listen again! lol

I love how you showed us a good peak and a bad peak! that REALLY helped! I've never tried the corn syrup in my royal icing, I can't wait to try that (may make cookies this weekend)
I also noticed your water and meringue powder are different than what I use (Wilton's recipe) - so I'm going to try your way this time too!

(Wilton says 3T meringue powder and 6T water)

I made the dumb mistake of buying the "squeeze" sifter last year - I think after 1 batch of icing I went and bought the crank kind! lol

Thanks Bridget!!

Kate said...

I'm lovin' your tutorials :) This one is very helpful. I can't wait to try it this weekend! Thanks for the video!

The Heaps said...

Hi Bridget! I am new reader to your blog Bake at 350 and I am super excited about these tutorials! Thanks so much for taking the time to do them and I can't wait to see more!

Janice said...

I love these! And I don't even make cookies. But I may do it one day.....and I'll owe all my success to you!

kudoskookies said...

Your ring looks very tasty indeed!
I am a self taught cookie artist who is basically learning as I go. I always find it interesting to see how other cookie artisans complete their various steps and processes. Maybe because I am self taught, I do things completely different than what I see here. Doesn't make it wrong, doesn't make it right, just makes it different. I hardly ever measure ingredients and do things mostly by look and feel. Interestingly enough, I do add the corn syrup to my royal icing. Not so much for shine, but to add to the elasticity of the icing during piping and flooding. Luckily cookie artistry is open to many interpretations and processes. None the less, with that being said, I appreciate seeing your processes and always feel I learn something from you. Your videos are always enjoyable to watch!!

bubble and squeak said...

Thank you so much for taking the effort and making the time to produce such great videos and setting up this fantastic University of Cookie blog. It really is the college of my dreams.
You cant imagine how grateful I am to have your guidance. You really are the patron saint of cookies!
If there is anything that you might need from us out here, please let us know how we can return the favour.

Raina said...

I am loving your vlogging. Very excited to start to finally try and decorate cookies, thanks to you!

Love~Bre said...

Thank you for posting, so helpful, especially when you explained the stiff peak part. Looking forward to trying on my own!

EllenQ said...

Thank you so much for this! I'm really looking forward to your future installments. I decided a few weeks ago that this was the year I was going to learn to decorate gorgeous cookies and then today I stumbled across University of Cookie!!!

bridget {bake at 350} said...

Senovia...I use this recipe *as is* for piping. I only thin it down for flooding. From here I would just tint it with food coloring and start piping. Hope that helps. :)

senovia said...

Thanks, Bridget! I'll try your recipe on my next batch!

Fairy Cakes said...

Another great vlog! Keep them coming I'm loving them!!

The SoCal Jones' said...

Thanks Bridget! I love your cookie recipe and have switched to using it and also your icing recipe. I want to see you pipe next...

Elizabeth said...

This is great! Thank you so much for making this once apprehensive cookie decorator a bit more confident :)

Candi said...

I just found this site and I am so excited! My daughter (who is 4) is telling me to make these...of course she'll want to help. Thanks for the detailed tutorials! They are so helpful!

yasser said...

hy,love ur video,but if there any substitute to meringue powder? cos cant find it here in Egypt,thanx

Wombat Central said...

I've always wondered what the secret was for the shiny icing. Thank you for sharing!! Love this and the outlining/flooding video. Now I want to go make cookies!

Oh--I've had that "squeeze" sifter before, and I agree. I ended up just using a spoon to sweep it through a sieve. I wonder if there's any difference between doing that and using an actual sifter.

Sheila 2.0 said...

OK. I have to say this...no judging...but...here goes...I hate royal icing. It creeps my teeth out just like the marshmallows in Lucky Charms. Are there any other less "crunchy" options? I want it to flood and not be super tacky...just not so ding dang hard.

I love your site...its just so much fun to watch the videos and think up ideas. Keep going! Keep going!!

bridget {bake at 350} said...

yasser....see if you can find egg white powder. You can also make royal icing with regular egg whites. That's how I first learned. :)

bridget {bake at 350} said...

sheila 2.0...scroll through to Amanda's video on alternative to royal icing. You might like that one better.

Jami said...

I almost didn't watch that one because I am pretty good at making icing, but I have never made Royal Icing. I am SO glad you went through the whole stiff peaks thing, because I would have missed it completely. I'm going to keep watching these before I get started on my practice batch! Thank you.

Dustbunny said...

I just discovered your site today and it's wonderful! I have a question about the Royal icing. In my Wilton class I was taught to beat the icing until it lost it's gloss, maybe 10 to 15 minutes. I see in your video you don't mix it that long and it stays shiny, yet it's not runny. Is the glossy icing more suitable for cookies and the other method for piping flowers?

bridget {bake at 350} said...

Dustbunny....you know, I'm not sure. I taught myself, so I don't always do things the "right" way. I know that when I first started, I would beat the HECK out of my icing and sometimes have problems with my icing breaking....the piping, that is and also with more bubbles. I also think it stays a bit "brighter", as in, it's not dull, but not super shiny. Make sense? I'm rambling forgive me. :) If you find something that works for you, I might stick with that. :)

So glad you found U of C!

Beth said...

So I'm going through the different videos and playing "catch up". I would love a tab on the blog that listed all the videos in one place. Did I miss it? And by the way, I LOVE your shirt in this video! I know this is supposed to be about cookies, but I just had to tell you I was in love with that shirt!

Pac Coast said...

I realize this was done a while back, but I don't have a mixer with a paddle attachment. How else can I make the royal icing without the paddle? And I have seen the alternative icing, but I already have all the ingredients for the royal icing! haha

Vicki Bensinger said...

I couldn't understand why my flood icing dried and looked chalky, since it had never happened before. I've never added corn syrup to my icing but typically used colored sugar to decorate my cookies. So would it be safe to assume if I add a drop of corn syrup to each of my bottles I should get a glossy finish?