ROYAL ICING and HOW TO DECORATE GLUTEN FREE SUGAR COOKIES SOFT CUTOUTS Christmas Easter PART 2 OF 2

gluten-free all-purpose flour

🥗Healthier: almond flour

💰Cheaper: regular flour (not gluten-free)

Almond flour is lower in carbs but may alter texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and offers a different flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: regular sugar

Erythritol is a sugar substitute with fewer calories.

Set out a large mixing bowl and add in powdered sugar and meringue powder, whisking them together.

Add vanilla and a little bit of water, then mix on medium speed for a few minutes until creamy, avoiding high speed to prevent air bubbles.

If the icing is too thick, add a little bit of water gradually until the desired consistency is reached, starting with a stiff consistency.

After mixing, check if the icing makes a stiff peak and holds its shape.

Divide the icing into two bowls for coloring, using mint green and white as examples.

Add gel food coloring to the icing using a clean toothpick, stirring until the desired color is achieved.

For medium consistency icing, add a couple teaspoons of water and stir, ensuring it can pipe without cracking but not so soft that it runs off the cookie.

Cover any unused icing with a damp paper towel to prevent it from crusting over.

Put some of the medium consistency icing into piping bags, using disposable bags for easy cleanup.

For flood icing, add more water to the remaining icing until it flows easily off a knife, resembling shampoo in consistency.

Lay out plastic wrap and pour the flood icing onto it, removing any air bubbles with a toothpick.

Roll up the plastic wrap to create a self-contained package of icing for piping and flooding, then place it in the piping bag.

Cut off the end of the disposable bag, insert the coupler, and drop the icing packet into the bag, then attach the decorating tip.

Use a number 2 tip for piping and optionally a number 3 tip for flooding, securing the end with a twist tie to prevent leaking.

To prevent icing from hardening, place a damp paper towel at the bottom of a mug and stand the bags up in it.

Test the piping consistency on a paper towel to ensure it holds a line without spreading, and check that the flood icing smooths out quickly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens