I know many of you have been watching my Instagram and Snaps and probably have noticed I developed this innate ability to make amazing cookies. I really just love to make them. The secret is in the frosting. The best royal frosting. However, I believe there are some other factors I can give credit for my baking abilities. First, something happened after I turned 40, I became domesticated. Second, I'm the granddaughter of Charlotte Fiander Swan the original Native Martha Stewart herself (I must of received a little bit of her magic). I'm the big sister of the current Native Martha Stewart Lynn Swan. Lastly, YouTube University...anything you want you can learn on YouTube.
However, I came up with recipe. Yeah I had to do a little math. Yes, you have to do math when you're an adult. However, I was able to come up with the perfect measurements using one bag of powdered sugar. I know it seem that seems like a lot of sugar, because it is. However, when you are making several colors to decorate cookies this batch will go a long way. Furthermore, it can be stored in an airtight container for up to one week.
What is Royal Icing?
According to Wikipedia, royal icing is a hard white, made for beaten egg whites, confectioner sugar (powdered sugar), and flavoring. Royal icing is used to decorate holiday cakes, cookies, wedding cakes, gingerbread houses and other cakes and treats, royal icing is a hard white, made for beaten egg whites, confectioner sugar (powdered sugar), and flavoring. Royal icing is used to decorate holiday cakes, cookies, wedding cakes, gingerbread houses and other cakes and treats.
How to Make Royal Icing
My royal icing is pretty full proof and easy to measure. Most recipes I found in different books and on Pinterest used 4 cups of confectioner sugar. That is approximately 1/2 bag or 1 lb of confectioner sugar. If any of you have any experience with confectioner sugar, know it can be quite the mess. That's why I formulated this recipe so I could use an entire bag of confectioner sugar. Less mess and less cleanup. Now that's what I'm talking about. I found that using cream of tartar works the best when making my royal icing. For you nerdy folks. Cream of tartar, if you didn't know, comes from the bottom of wine barrels. Its an acid, which stabilizes egg whites, increases volume, and produces a bright white color. I just use whatever carton of pasteurized eggs is cheapest. Brand doesn't make a difference with egg whites. I usually use the Fred Meyer's Clicklist when grocery shopping. So, I use the Kroger brand, the most. I have to say when It comes to extracts. I'm a vanilla girl, but sometimes I prefer lemon flavored sugar cookies, then almond extract goes well. The gel extracts I use I found on Amazon have given me great results. However, I feel as long as they're gel, you will get good results. 4 ingredients easy peasy.