Rolled Royal Icing Recipe for Cookie Decorating

Rolled Royal Icing makes a perfect replacement for decorating cookies when you don’t want to use the traditional method of outline and fill cookies with royal icing. This can be rolled and draped over a cookie like fondant but dries hard like royal icing. Works great for cookie decorating in hot and humid conditions.

Rolled Royal Icing Recipe for Cookie Decorating

My sister loves decorated cookies but hates working with Royal Icing. If you are a person like my sister’ who hates working with piping bags and nozzles and still love to decorate cookies, you will love this recipe.  Let me give you a little background of how I came about using this recipe. Necessity! You know what they say… Necessity is the mother of all invention! Well, this was my little solution to small necessity here in my kitchen.

Rolled Royal Icing Recipe for Cookie Decorating

Why Rolled Royal Icing?

The First reason – The weather here in Israel for most of the year is really hot and humid. As we all know Royal Icing and humidity really hate each other, causing a lot of problems like color bleeding, blotchy spots and takes FOREVER to dry. Fondant is good but again stay really soft in summer.

Another reason – Space! For me a three bedroom apartment with two kids and a cake business is tiny. I do not have the place to dry a large batch of cookies with royal icing; especially because my two little ones are 2 1/2 and 4 1/2 years old.

At such times I have to use rolled royal icing. It’s just like fondant but dries harder. So its still royal icing but an easier option for me. Plus I can stack them when done unlike fondant that stays soft in summer. This dries rock hard just like royal icing.

Long time ago, when I was a teenager and helped my mom make sugar paste, we use to make sugar paste with egg whites. One of the problems with that sugar paste was that it had the tendency to become hard. The getting hard part was an issue for her back then.   So I decided to experiment with my mom’s old recipes and this is what I came up with. It worked great for me, still does and often makes my life a lot simpler.

I’m happy to share this recipe with you. This does not mean that I do not decorate my cookies the traditional Royal Icing anymore. I do like some Royal icing fun of outline and filling the cookies. Good old Royal Icing has a place in cookie decorating that will stay green for ever as the favorite method of cookie decorating.

Rolled Royal Icing for Cookie Decorating

Recipe – Rolled Royal Icing (Save/Pin for later)

Ingredients. 

• Meringue Powder – 2 1/2 tbsp
• Warm water – 2 tbsp
• Light corn syrup – 2 tbsp
• Gelatin – 2 tsp
• Salt – pinch
• Cream of tartar – 1/8 tsp
• Clear vanilla or rose extract – 1 tsp
• Powder Sugar – 4 cups
• Vegetable Shortening – 3 tbsp

Method

Dissolved gelatin

• Add 1 tbsp or more of warm water to gelatin. Set aside for 2 mins to bloom
• Heat in the microwave at 30 sec until completely dissolved. Let cool slight.

Rolled Royal Icing Recipe for Cookie Decorating

Combine liquid ingredients

• Combine the gelatin with corn syrup and vanilla/rose extract.
• Keep warm so the gelatin won’t solidify.

Rolled Royal Icing Recipe for Cookie Decorating

Rolled Royal Icing

• Place two cups powder sugar in a bowl or electric mixer.
• Add  meringue powder, salt and cream of tartar.
• Stir to combine.
• Add gelatin mixture in the center of the bowl.
• Combine using a wooden spoon or  spatula.
• Stir until well combined.
• Continue to mix well for about 2 to 3 minutes until you have a thick, sticky and almost double in volume mixture. (This is double strength royal icing)
• Next add in another cup of powder sugar. Mix it in thoroughly.
• Followed by add another cup of powder sugar (using all 4 cups)
• Lastly knead with veg shortening on a lightly dusted surface (use powder sugar for dusting) until smooth and pliable.
• If necessary add a tbsp or more of powder sugar. Too much powder sugar will make it dry and crumbly which is difficult to work with.
• Divide the dough into two and store them wrapped in cling wrap first, then in a zip lock bag, then in box with a tight fitting lid.
• This does dry out easily so keep it wrapped at all times
• Let rest for 8 to 10 hours before you use it this will help the gelatin set

Rolled Royal Icing Recipe for Cookie Decorating

Storage

This can stay for a month in the fridge if sealed properly. Bring to room temperature before using. I have never left it for more than a month but I presume it can stay longer.  If you do keep it longer please write a comment and let the others know how it workd.

I usually prefer to use veg shortening to roll and cut these out so as to avoid drying and cracking. But you may use powder sugar and cornstarch mixture too.

Rolled Royal Icing for Cookie Decorating

How to use this Rolled Royal Icing.

Now I wont’ promise this is easy to work with but once you get the hand of it, you will will begin to like it. We all work differently so find method that works best for you.

• Take a small amount as needed for one or two cookies.
• Lightly dust your work surface with powder sugar and roll out very lightly.
• Turning as you go to ensure it does not stick to the work surface.
• Use a spatula to slide under the paste.
• I like to roll it thin but still manageable.
• Brush some sugar syrup or diluted jam on your cookie to help stick.
• Use your cookie cutter and cut out your shape.
• Lift the cut out with a spatula to prevent distorting the shape
• Place on the cookie.
• Gently rub the surface with the palm of your hands.
• The warmth of your palm with melt the sugar on the surface giving you a smooth cookie.

Rolled Royal Icing for Cookie Decorating

A few tips for  you

• It is important that you use it in small amount of no more than one or two cookies at a time. I does dry out very soon.
• Knead well with veg shortening to avoid crack marks on your cookies. But too much veg shortening breaks the egg protein making it crumbly.
• It does dry hard fast so any progress work needs to be planned ahead of time.
• I  love using it in my molds and making patterns for the cookies.
• You could use embossers or imprint mats just like fondant.
• A plain rolled royal icing surface makes a perfect canvas for hand painted cookies

Rolled Royal Icing for Cookie Decorating

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Rolled Royal Icing Recipe for Cookie Decorating

Prep 5 mins

Cook 2 mins

Total 7 mins

Author Veena Azmanov

Yield 50 cookies

Rolled Royal Icing makes a perfect replacement for decorating cookies when you don't want to use the traditional method of outline and fill cookies with royal icing. This can be rolled and draped over a cookie like fondant but dries hard like royal icing. Works great for cookie decorating in hot and humid conditions. 

Ingredients

• Meringue Powder - 2 1/2 tbsp
• Warm water - 2 tbsp
• Light corn syrup - 2 tbsp
• Gelatin - 2 tsp
• Salt - pinch
• Cream of tartar - 1/8 tsp
• Clear vanilla or rose extract - 1 tsp
• Powder Sugar - 4 cups
• Vegetable Shortening - 3 tbsp

Instructions

Dissolved gelatin

• Add 1 tbsp or more of warm water to gelatin. Set aside for 2 mins to bloom
• Heat in the microwave at 30 sec until completely dissolved. Let cool slight.

Combine liquid ingredients

• Combine the gelatin with corn syrup and vanilla/rose extract.
• Keep warm so the gelatin won't solidify.

Rolled Royal Icing

• Place two cups powder sugar in a bowl or electric mixer.
• Add  meringue powder, salt and cream of tartar.
• Stir to combine.
• Add gelatin mixture in the center of the bowl.
• Combine using a wooden spoon or  spatula.
• Stir until well combined.
• Continue to mix well for about 2 to 3 minutes until you have a thick, sticky and almost double in volume mixture. (This is double strength royal icing)
• Next add in another cup of powder sugar. Mix it in thoroughly.
• Followed by add another cup of powder sugar (using all 4 cups)
• Lastly knead with veg shortening on a lightly dusted surface (use powder sugar for dusting) until smooth and pliable.
• If necessary add a tbsp or more of powder sugar. Too much powder sugar will make it dry and crumbly which is difficult to work with.
• Divide the dough into two and store them wrapped in cling wrap first, then in a zip lock bag, then in box with a tight fitting lid.
• This does dry out easily so keep it wrapped at all times
• Let rest for 8 to 10 hours before you use it this will help the gelatin set

Notes

Storage

This can stay for a month in the fridge if sealed properly. Bring to room temperature before using. I have never left it for more than a month but I presume it can stay longer.  If you do keep it longer please write a comment and let the others know how it works.

I usually prefer to use veg shortening to roll and cut these out so as to avoid drying and cracking. But you may use powder sugar and cornstarch mixture too.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 100 grams

Amount Per Serving
Calories 41.6
% Daily Value
Total Fat 0.8 g		1%
	Saturated Fat 0.2 g	1%
	Unsaturated Fat 0.6 g
Sodium 1.2 mg		0%
Total Carbohydrates 9 g		3%
	Dietary Fiber 0.1 g	0%
	Sugars 8.6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you love working with Royal Icing or want to grown in this field a great book to have on hand  is called the Art of Royal Icing – by Eddie Spence

The Art of Royal Icing: A Unique Guide to Cake Decoration by a World-class Tutor

List Price: $1,343.40

Price: $43.67

You Save: $1,299.73

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You can also find it on Book Depository with Free World Wide Shipping 

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