This Thermomix Royal Icing is easy to make and perfect for icing sugar cookies and gingerbread houses.
Traditionally, making royal icing can be difficult. But thankfully the Thermomix makes light work of it and you can have perfect royal icing in just minutes.
I use this for decorating my Thermomix Sugar Cookies and Thermomix Gingerbread Men and it's also great for decorating Gingerbread houses.
It is easy to pipe with, sets quickly and dries hard and smooth, making it perfect for cookie recipes.
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Why you'll love this recipe
- It's very easy to make.
- The icing is perfect for decorating sugar cookies, gingerbread men and gingerbread houses.
- It dries hard and smooth.
Ingredients
This icing uses just TWO ingredients!
- Egg whites - when separating the eggs, make sure you do so carefully to prevent any egg yolk getting into the whites. They will not whisk properly even with a tiny bit of egg yolk.
- Icing Sugar
- Optional: Food colouring
Top Tip: If you don't like the idea of raw eggs, you can substitute them with meringue powder. 1 egg white = 2 teaspoons of meringue powder + 2 tablespoons of water.
How to make Royal Icing in the Thermomix
First, you need to whisk up the egg whites, using the Butterfly attachment.
Next you set the timer for 2 minutes and the speed to 4. With the motor going, slowly feed the icing sugar through the hole in the lid to incorporate.
Transfer the icing sugar to a piping bag. It will to start to dry out and thicken if you leave it in the Thermomix bowl too long.
So transfer to the piping bag as soon as possible. If it thickens you can add a drop of water.
Consistency
The consistency should be good for piping onto your gingerbread cookies. If it seems too thin, just add in some more icing sugar, 1 tablespoon at a time, until you have the right consistency.
If it is too thick, slowly add some water, ½ tablespoon at a time, until you get the desired consistency.
Top Tip: My favourite piping tip for decorating cookies with royal icing is the Wilton no. 4 Tip.
How to store royal icing
Any remaining icing can be kept in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Top Tips for making royal icing
- Make sure your bowl is completely clean and dry before starting.
- Egg whites whisk best when they are at room temperature (but eggs are easier to separate when cold from the fridge).
- Be very careful when you separate the eggs. The slightest speck of egg yolk in the whites will stop them from whisking properly.
- Add the sugar slowly - one spoonful at a time.
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Thermomix Royal Icing
Ingredients
- 3 egg whites
- 450 g icing sugar
- food colouring (optional)
Instructions
- Insert butterfly into a clean, dry Thermomix bowl.
- Add the egg whites and beat for 1 minute / speed 4 / MC off. Scrape down the sides.
- Set the timer to 2 minutes / speed 4 and slowly feed the icing sugar through the hole in the lid one spoonful at a time.
- The consistency should be good for piping. If it is too thin, add icing sugar 1 tablespoon at a time until you get the right consistency. If it is too thick, add water ½ a tablespoon at a time until you get the right consistency.
- Transfer to a piping bag fitted with a piping nozzle (I use the Wilton 4 piping tip) for decorating.
Notes
- Make sure your bowl is completely clean and dry before starting.
- Egg whites whisk best when they are at room temperature (but eggs are easier to separate when cold from the fridge).
- Be very careful when you separate the eggs. The slightest speck of egg yolk in the whites will stop them from whisking properly.
- Add the icing sugar slowly - one spoonful at a time.
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