Royal Icing Wedding Cookies: A Step-By-Step Guide

Royal icing is a sweet, hard icing that is perfect for decorating wedding cookies. It is usually made with powdered sugar, egg whites or meringue powder, and flavorings like vanilla or lemon juice. The key to successful royal icing is getting the right consistency – it should be thick enough to pipe borders and thin enough to flood the cookies. Once the cookies are decorated, they will take around 6-8 hours to dry completely.

Choosing the right cookie cutter shapes

Wedding cookies are a great way to celebrate the special day and can be made in several shapes and designs. Here are some tips for choosing the right cookie cutter shapes for your wedding cookies:

Bridal Heart Cookies:

These are a popular and timeless choice for wedding cookies. You can make simple and elegant designs using bright colors or match the wedding invitation colors. These cookies are usually made in the shape of a heart, with one half of the heart in ivory or white and the other half in a contrasting color.

Groom Heart Cookies:

Similar to the bridal heart cookies, groom heart cookies are also a popular choice. These cookies can be made with a heart-shaped cookie cutter, with one half of the heart in a darker color such as gray or black, and the other half in white or ivory. You can also add details such as a collar, tie, or buttons using royal icing.

Bridal Dress Cookies:

These cookies are a fun way to showcase the bridal gown. You can use a dress-shaped cookie cutter or a simple shape like a circle or oval and decorate it to resemble a wedding dress. Details such as ruffles, lace, or flowers can be added using royal icing.

Wedding Cake Cookies:

These cookies are a cute way to represent the wedding cake. You can use a cake-shaped cookie cutter or a simple shape like a circle or square and decorate it to look like a wedding cake. You can add tiers, flowers, and other details using royal icing.

Other Wedding-Themed Shapes:

You can also choose other wedding-themed shapes such as rings, doves, or "Mr. and Mrs." letters. These shapes can be more abstract and don't necessarily have to be related to the specific wedding details.

When choosing the right cookie cutter shapes for your wedding cookies, consider the overall theme and color scheme of the wedding. You can also mix and match different shapes to create a variety of cookies that represent the special day.

Making the perfect royal icing

Ingredients:

To make royal icing, you will need the following ingredients:

• Egg whites: Use fresh, pasteurized raw eggs to ensure the egg whites whip up quickly and are more stable. Separate the eggs carefully to avoid getting any yolk mixed in with the whites, as this will prevent them from whipping up fluffy.
• Confectioners' sugar or powdered sugar: This sugar thickens the icing, so add it gradually to control the consistency. Sift the sugar before mixing to remove any lumps.
• Flavourings (optional): You can add flavourings such as vanilla extract, lemon juice, mint extract, or almond extract to enhance the taste of your royal icing.

Instructions:

• Prepare the egg whites: In a stand mixer or large mixing bowl, add the egg whites. If you are using a stand mixer, use the whisk attachment. For best results, separate the eggs while they are cold, but allow the egg whites to reach room temperature before whipping.
• Sift the powdered sugar: This step ensures that your royal icing has a smooth texture without any lumps.
• Beat the egg whites: Mix the egg whites at medium-low speed until they become frothy, which usually takes about 1 minute.
• Gradually add the sugar: Slowly add the confectioners' sugar to the egg whites while mixing at a low speed. This step is crucial, as adding the sugar too quickly can cause a loss of volume in your mixture.
• Increase the mixing speed: Once the sugar is fully incorporated, increase the mixer's speed to medium-high and continue beating until stiff and shiny peaks form. This step may take a few minutes.
• Add flavourings (optional): If desired, add a few drops of flavouring extract or a squeeze of lemon juice to enhance the taste of your royal icing.
• Divide and colour the icing (optional): If you want to create multiple colours, divide the icing into separate bowls and add gel food colouring a few drops at a time, mixing well to achieve your desired shades.
• Achieve the right consistency: Royal icing is typically used for both piping and flooding, so you will need two consistencies. For piping, the icing should be thick and similar to the consistency of toothpaste. For flooding, thin the icing by adding a small amount of water at a time until it reaches a pourable consistency similar to honey. Stir well after each addition of water, and be cautious not to make the icing too thin, as this can lead to air bubbles.
• Decorate your cookies: Transfer the royal icing to piping bags and decorate your cookies. You can pipe borders around the cookies with the thicker icing and then fill them in with the thinner, flood-consistency icing. Use a toothpick or scribe tool to fill in any gaps and pop any air bubbles.
• Allow drying time: Once your cookies are decorated, let them dry completely before touching or stacking them. This typically takes around 4 to 8 hours, depending on the thickness of the icing.

Tips for Success:

• Use pasteurized eggs to reduce the risk of food-borne illnesses.
• If you are concerned about using raw egg whites, you can substitute them with meringue powder, which provides the same consistency.
• When adding flavourings or food colouring, use gel food colouring and real extracts for the best flavour and colour payoff without thinning out the icing too much.
• To prevent the royal icing from drying out while you work, cover it with plastic wrap, or place a damp paper towel directly on its surface.
• If your icing starts to harden, add a drop or two of water to restore the desired consistency.
• For intricate designs or if you have a shaky hand, consider using thicker icing to pipe borders around your cookies before filling them in with thinner flood icing.
• Practice makes perfect! Don't be discouraged if your first attempt doesn't turn out exactly as planned. With a bit of patience and experimentation, you'll be creating beautiful royal icing designs in no time!

Piping techniques for beginners

• Before you begin, ensure your piping bag is only filled halfway with icing. Twist the top of the bag to prevent the icing from coming out of the top and secure with a rubber band.
• Hold the bag with your dominant hand, and use your other hand to guide the piping tip.
• For a steady stream of icing, apply even pressure to the bag, and try to maintain this pressure throughout the whole motion.
• Practice makes perfect! Try to pipe shapes and lines onto a plate or a sheet of parchment paper.
• For a simple border, hold the piping bag at a 45-degree angle to the cookie. Start by piping a dot at one end of the cookie, then pipe a line across, ending with another dot.
• For a more intricate design, try piping a beaded border. Pipe a line of small dots along the edge of the cookie, then gently drag a toothpick through each dot to create a beaded effect.
• For a ridged border, pipe a line along the edge of the cookie, then pipe another line directly on top. Repeat until you have three or four lines, then gently drag a toothpick through the centre of the lines to create a ridged effect.
• For a swirled border, pipe a line along the edge of the cookie, then pipe another line directly next to it, slightly overlapping the first line. Repeat until you have three or four lines, then gently drag a toothpick through the centre of the lines in one smooth motion to create a swirl.
• For a more advanced design, try piping a basketweave pattern. Pipe three vertical lines close together, then pipe three horizontal lines over the top, weaving under and over the vertical lines.
• You can also pipe directly onto the cookie to write messages or create simple designs, such as polka dots or stripes.
• If you're a beginner, it's a good idea to practice different piping techniques on a sheet of parchment paper before decorating your cookies. This will help you get a feel for the piping bag and the different motions involved in each technique.
• Remember to take your time and don't rush the process. Cookie decorating is meant to be fun, so enjoy the process and don't worry too much about making mistakes.

Choosing the right colours

• Consider the wedding theme: If the wedding has a specific colour scheme or theme, try to incorporate those colours into your cookie design. For example, if the wedding colours are blush and gold, use those shades for your icing.
• Think about the couple's personality: If the couple has a fun and playful dynamic, don't be afraid to use bright and bold colours. On the other hand, if they are more low-key, softer pastel colours might be more suitable.
• Use colour theory: Colour theory can help you create visually appealing combinations. Complementary colours (those opposite each other on the colour wheel) often work well together. Analogous colours (next to each other on the wheel) can also create a harmonious look.
• Match the invitation: If you want to keep things classic and elegant, consider matching the colours of the wedding invitation. This creates a cohesive look and feel to the entire event.
• Experiment with different shades: Don't be afraid to play around with different shades and hues. You can create a subtle ombre effect or mix and match various tones to find the perfect combination.
• Use edible food colouring: Ensure that you are using high-quality edible food colouring designed specifically for use with royal icing. Gel food colouring is often preferred as it is more concentrated and less likely to thin out the icing.

Remember, there are no hard and fast rules when it comes to colour selection. Get creative, and don't be afraid to experiment until you find the perfect palette for your wedding cookies!

How to dry the icing

Once you've iced your wedding cookies, it's time to let them dry. The drying process will take a minimum of 6-8 hours, but there are a few things you can do to speed it up. Here are some tips to help you dry your royal icing:

Room Temperature Drying:

Letting your cookies sit out at room temperature is the best way to allow the royal icing to harden. After about 30 minutes to an hour, a thin crust will start to form on the surface of the icing. However, the icing underneath will still be wet and will need more time to harden completely. The total drying time will depend on the consistency of your icing, the humidity in your environment, and whether you use any tools to speed up the process.

Use a Fan:

Placing a fan in front of your cookies is a great way to circulate air around them and speed up the drying process. This method will also help the royal icing to dry with a bit of a sheen. Just be careful not to use a fan that is too powerful, as it could blow the wet icing and mess up your designs. If you have a ceiling fan, turning it on will also help improve air circulation in the room.

Food Dehydrator:

Using a food dehydrator is an excellent way to speed up the drying process. It will remove the moisture from the frosting and help the royal icing to dry puffier and shinier. Dehydrators are especially useful if you want to apply multiple layers of icing, as they can quickly dry the first layer.

Thicker Icing:

The thicker your icing is, the faster it will dry. If you're using flood icing (a thinner icing used to decorate larger surface areas), try to make it as thick as possible while still maintaining the right consistency. A thicker flood icing will dry smoother, puffier, and quicker.

Humidity:

High humidity can be challenging when drying royal icing. If you're in a humid environment, consider using a window air conditioner or a dehumidifier to help remove excess moisture from the air. This will give you better results and prevent your icing from becoming tacky.

Refrigerator or Freezer:

It is not recommended to dry royal icing in the refrigerator or freezer. The humidity levels in these appliances can be inconsistent, and room temperature is generally the best environment for drying royal icing.

Frequently asked questions