You’ll see that I included video of my icing and how I test the consistency to help it be a little more clear. So black for example might look like a really dark grey at first, but as it dries on your cookie it’ll darken.Īs you add the color to your icing you can also be slowly adding more water, if needed, to get the right icing consistency. One other note about the icing and coloring it – the color actually darkens as the icing sits. Start with small amounts – it’s much easier to add more color than to remove it. There’s nothing worse than adding too much of a color and ruining your icing.
I use toothpicks to slowly add the amount of color I need, adding small amount at a time. It’s thick and almost gel-like so that you don’t thin out your icing too much. If you haven’t used icing color before, it’s pretty straight forward. I used pretty basic colors including Leaf Green, Red, Black and Copper with a little bit of black for the gingerbread men and other areas where there was something brown or skin toned. If you’re using colors similar to mine, I used Wilton icing color, which can be found at most local craft stores like Michaels, Hobby Lobby, Walmart, or online. So divide your icing into separate bowls based on the number of colors and amounts you think you’ll need. I needed a fair amount of white, red, green and brown for my cookies, with just a little bit of black. Depending on what cookie cutters you’re using and what you’re decorating, you’ll want to think about how much icing you’ll need for each color. The recipe below should be enough to cover the cookies made with my cutout sugar cookie recipe. Just be sure to sprinkle more water on as it dries. I typically cover the bowl with a paper towel and sprinkle water over it. Once the icing is made, be sure to keep a damp cloth over the bowl when you aren’t using it or it will dry quickly. You could have it a little thinner to start since you’ll end up with a thinner icing in the end, but I do like to have more control over that so I usually start on the thick end.
You’ll notice in the video below that my icing is fairly thick to begin with. Keep mixing until the icing looses it’s sheen.
To make the royal icing, you’ll combine meringue powder and powdered sugar, then add water and mix together for 7-10 minutes on low to medium speed. This royal icing dries nice and firm, so you can easily stock the cookies, wrap them, whatever your preference and transport them. Don’t be afraid just get in there! They may not be perfect the first time, but you’ll get the hang of it. The first thing to talk about is the royal icing. Once your cookies are baked and cooled, it’s time for the fun part – the decorating. You’ll obviously want to start with making those cookies. To start, if you haven’t already be sure to checkout my cutout sugar cookie recipe.
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