Royal Icing Transfers
Ingredients
Scales from a half to a double batch; give a bigger batch a little more time.
- 3 ¾ cups (450 g)powdered sugar, sifted
- 3 tbsp (25 g)meringue powder
- ⅓ cup (75 ml)warm water
- ½ tsp (3 ml)vanilla extract
- 1 pinchgel food coloring, as wanted
Baking tools for this recipe
Instructions
- Whisk the powdered sugar and meringue powder, add the water and vanilla and beat 5 to 7 minutes on medium until glossy and stiff.
- Cover the bowl with a damp towel; use within 1 hour.
- Tape a paper template under a sheet of waxed paper on a tray.
- Pipe the outlines with stiff icing in a fine round tip.
- Thin the remaining icing with water a few drops at a time until a ribbon disappears in about 10 seconds, then flood the shapes.
- Dry uncovered at least 24 hours until completely hard.
- Peel from the paper and attach to desserts with a dab of icing.
Tips
- Make 25 percent extra; some will break.
- Keep icing covered to stop crusting.
- Keep away from grease, which ruins the icing.
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Recipe FAQ
How long does it take to make royal icing transfers?
Plan on 25 minutes of prep and 1 hour of cooking, plus 24 hours to chill. The recipe makes 30 decorations.
How should I store royal icing transfers?
Store airtight in a single layer with parchment between layers at room temperature up to 3 months.
Can I make royal icing transfers ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 0.5 tsp vanilla extract (3 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 30 servings this recipe makes.
Whole recipe (30 servings): ~1770 cal · 0g fat · 450g carbs · 3g protein · 441g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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