Baking: Royal Icing Piping Basics

Notes

The science behind royal icing lies in its ingredients: powdered sugar provides structure, meringue powder stabilizes the mixture, and water activates the proteins. A common mistake is adding too much water, which can weaken the structure; always add water sparingly. Ensure your workspace is clean to avoid dust settling on wet icing. For storage, piped items are best kept at room temperature away from humidity. To avoid drying out, work in small batches and cover unused icing with a damp cloth. Practice piping on parchment paper to refine your technique before applying it to your baked goods.

Steps

1. 1 Combine 2 cups powdered sugar and 1 tablespoon meringue powder in a mixing bowl.
2. 2 Add 2 to 3 tablespoons water and mix with an electric mixer on low speed.
3. 3 Increase speed to medium and whip for 7-10 minutes until stiff peaks form.
4. 4 Divide the icing into separate bowls for different colors if desired.
5. 5 Add food coloring to each bowl and mix until evenly colored.
6. 6 Fit a piping bag with a round or star tip, depending on your design.
7. 7 Transfer one color of icing into the piping bag and twist the top to create pressure.
8. 8 Hold the bag at a 90-degree angle to the surface and apply even pressure to pipe.
9. 9 Start with simple designs like dots or outlines to get comfortable.
10. 10 For flooded areas, thin the icing slightly with water to achieve a honey-like consistency.
11. 11 Pipe an outline first, then fill in with thinned icing and spread with a scribe.
12. 12 Allow the icing to dry completely, which can take several hours.
13. 13 Store piped items in an airtight container to protect the designs.
14. 14 Practice regularly to improve control and precision with your piping.