1-2-3-4 Royal Icing


Are you looking for an easy royal icing recipe that you can pull off the top of your head?  After trying different amounts and combinations of typical royal icing ingredients, I find this recipe works great for decorating cookies - and more importantly, it's easy to remember.

I call it  
1-2-3-4 Royal Icing


*The ingredients aren't in order used - otherwise it would be called 1-3-4-2 Icing ;)

1 Tablespoon fresh lemon juice
2 lb. confectioner's sugar
3 Tablespoons meringue powder
4 oz. water, or more for desired consistency

Pour water and lemon juice in mixer.  Add meringue powder.  Beat on high until mixture is foamy/frothy.


Slowly add about half the powdered sugar.  If you have a cover for your mixer, now is the time to use it!


Start on low speed, then gradually increase until most of the sugar is incorporated.  Scrape down the bowl.  Add the rest of the sugar and repeat by starting on low speed then gradually increasing speed.   Mix on medium-high to high speed until icing is smooth and holds stiff peaks, about 2 minutes.


This will yield a stiff consistency icing, perfect for piping letters and fine details.  At this point I take about a third of the icing out and save it in a container.


For thinner icing, add more water, 1 teaspoon at a time, until desired consistency is reached.  I add enough water until, when I'm done mixing and wait for 20 seconds, most of the ripples are gone.


This recipe yields 4-5 cups of icing, depending on how much water is used.  That's enough to decorate approximately 4 dozen regular-sized (3-4 inch) cookies.


For the strawberries, I used flood consistency icing for the body,
and a stiffer consistency icing for the leaves.


Baked Sunday Mornings: Buttery Pound Cake with Salty Caramel Glaze


This week's Baked Sunday Mornings recipe from Baked Occasions is
Buttery Pound Cake with Salty Caramel Glaze.

This was the first recipe I tested for Baked Occasions, and out of the several recipes I tested, 
it was my favorite.

Photo Jul 12, 4 21 54 PM 

The holes allow the salty caramel glaze to seep into the cake.
I should have made mine deeper!

Photo Jul 12, 4 25 47 PM

The end of the recipe says to "Cut off the very ends of the cake and discard. Slice and serve."  Maybe for presentation? As you can see, I discarded one end...in my stomach.  I also eat the butts off all our bread, so I guess that says it all.

This is one of THE best pound cakes I have ever tasted.  I'm not even kidding.  I firmly believe it was the European butter (the higher fat content yields a more buttery flavor - aka fat = yummy).  The salty caramel glaze is definitely a bonus, but the cake would be good by itself.  Also, there was plenty of leftover caramel; I put mine in an airtight container in the fridge and used it as a topping for ice cream.  AMAZING...

I used Le Saunier de Camargue Fleur de Sel (found mine at Sur la Table), and Celles sur Belle butter (French, found at Whole Foods).  DON'T SUBSTITUTE WITH AMERICAN BUTTER.  You will be SO SORRY! (I didn't, but I imagine it would be pretty bad.)
Head over to Baked Sunday Mornings to see what my fellow bakers thought of the pound cake!

Space Cookies



Space Cookies

for Night at the Library

Texas Shaped Sugar Cookies


Texas sugar cookies

Don't mess with Texas!

To order: Texas Shaped Sugar Cookies on Etsy,

Spa/Beauty Cookies


Beauty/Spa Cookies
Cookies for Beauty Emporium given by HopeKids Utah, via Icing Smiles.  Beauty/Spa theme for a moms/daughters pampering event :)

Hedgehog Sugar Cookies


Basketball Cookies 3"

To order, visit my Etsy Shop: Hedgehog Sugar Cookies or contact me at just.iced@yahoo.com.

Ice Cream Cone Cookies

Basketball Cookies 3"

To order, visit my Etsy Shop:  Ice Cream Cone Cookies or contact Kristen at just.iced@yahoo.com.