Rolled Royal Icing

Rolled Royal Icing! Ever since I mentioned it in one of my previous post I've had tons of emails asking me for the recipe and how to use it.. I hope I did not give you the wrong message. This is not going to replace the royal icing and is not really as easy as fondant to work with.

I like decorating cookies, don't always have the patience but still love doing the little I do.
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!

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, thus 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.


Long time ago, when I was a teenager and helped 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.    So I decided to experiment with my 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 but this does not mean that I do not decorate my cookies the traditional way of outline and filling. That has a place in cookie decorating that will stay for ever my favorite method of cookie decorating. 
In fact I'm now decorating my Easter cookies the traditional way.

Ingredients. 

2 1/2 tbsp of Meringue Powder
2 tbsp tepid water (between warm and cold)
2 tbsp light corn syrup
2 tsp gelatine dissolved in 1 tbsp warm warter.
Pinch of salt
1/8 tsp cream of tartar or 1/2 tsp of lemon juice
1 tbsp vanilla or clear extract
4 cups powdered sugar
3 tbsp veg shortening  (more if needed when rolling)

Method.
Have all your ingredients ready.
Place two cups powder sugar in a bowl, add the meringue powder, salt, cream of tartar.
Stir to combine.

You can use an electric mixer for this. I prefer to do by hand.
Mix together the water, light corn syrup, gelatine mixture and extract. Place in the center of the bowl.
Using a wooden spoon or firm 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.

Now add another cup of powder sugar.
This time you might need to knead with your hands.
If needed use more powder sugar.
Note: Avoid the temptation of adding powder sugar or it will crumple and become dry.

 Once you have a soft but firm ball - transfer to a firm surface and knead well.

 This is what you should have - a nice firm but soft dough.

 I usually divide this into two and store them wrapped in cling wrap first, then in a zip lock bag, then in box with a tight fitting lid.
Let rest for 8 to 10 hours before you use it.

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.

I do like adding vegetable shortening into mine as it does taste a lot better. It does make it a bit more challenging to roll but worth the effort. About 2 tbsp in this batch works for me but you can start with less.

Using the Rolled Royal Icing.
Now I wont' promise this is easy to work with but once you get use to using it, you will find that you have found your own method that works best 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 to avoid crack marks on your cookies. 
• Rubbing in some vegetable shortening gives you a few more seconds to work but also make it more difficult to work with. It starts to crumple.

I'm decorating this cookie for demonstration purposes.
Take a small amount as needed for the cookies. 

Place some powder sugar on your work surface 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 or light buttercream on your cookie to help stick.

 Use your cookie cutter and cut out your shape. Use a spatula to help lift and guide it to the cookie.

 Now complete your design as you wish. (that's just my husbands name)

You could use embossers or imprint mats just like fondant. You could also use the small heart cutter and remove the center of this cookie and replace it with another color.
Rolled Royal Icing is not as easy to work with as fondant but dries quite hard unlike fondant that stays soft in summer.

Updated post on 11.11.12

Here are some more I did with rolled Royal Icing.

 They make great canvas to paint too.. Just let them dry..

Well, I hope you find this recipe useful. Please let me know if you do.
Thanks for stopping by. Happy cookie decorating