Let's be honest—royal icing is not known for being delicious. At best, it's a sweet and simple paint for rolled sugar cookies, but at worst, it's little better than Elmer's glue. Even so, bakers come back to this classic icing time and again, because it's as easy to make as it is to use, and it guarantees a gorgeous, smudge-proof facade for decorated cookies.
The downside to organic powdered sugar is that the presence of molasses gives the icing a decidedly ivory hue, so it may not be the best choice for super-snowy designs or light pastels. But when the icing is tinged with bright and vibrant primary colors, that off-white shade is easy to overcome. I, being both callous and cavalier, have no qualms about raw-egg icings , but for many, this extra step can lay the fear of raw eggs to rest. Plus, you get a creamier royal icing with the ingredients you have at home already—no special-ordering meringue powder or pasteurized eggs.
At this stage, the royal icing is thick enough to handle chunky designs , and it's also the least messy option if you plan to decorate some cookies with the kid. But if you'd like to glaze the tops of cookies with an even sheen of royal icing, or attempt a more ambitious, elegant design, it needs to be thinned first.
The only downside to the addition of cream is that the icing may curdle if mixed too long. Fortunately, that's only a risk if you leave the icing on the stand mixer unattended .
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