Rolled Royal Icing Recipe for Cookie Decorating

Heart-shaped cookies decorated with royal icing.

5 from 14 votes

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 a fondant but dries hard like royal icing. Works great for cookie decorating in hot and humid conditions.

Course Dessert

Cuisine American, British

Keyword baking, cake decorating, Cake Decorating Tutorial, cake decorators, rolled, royal icing

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings cookies

Calories 41.6kcal

Author Veena Azmanov

Cost $15

Equipment

Ingredients

500 grams Powdered sugar
2 ½ tbsp Meringue powder
2 tbsp Warm water
2 tbsp Light corn syrup
2 tsp Gelatin
1 pinch Salt
⅛ tsp Cream of tartar
1 tsp Clear vanilla or rose extract
3 tbsp Vegetable shortening

Metric - US customary

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 slightly.

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 powdered 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 a 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 powdered sugar. Mix it in thoroughly.
Followed by adding another cup of powdered sugar (using all 4 cups).
Lastly, knead with veg shortening on a lightly dusted surface (use powdered sugar for dusting) until smooth and pliable.
If necessary add a tbsp or more of powder sugar. Too much powdered 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 a 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 worked.

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.

Nutrition