I always make entirely too much Royal Icing.
So, what to do with all of that leftover Royal Icing??
1 cup Royal Icing
1/3 cup shortening or butter (at room temperature)
1-2 tsp. vanilla or butter flavoring
1/2 - 1 cup powdered sugar
Note: This will yield about 1 cup of buttercream icing. Generally, I have more than a cup leftover, but I wanted to break it down so that you could make what you want/need.
If you use the thin royal icing that you flood cookies with, you may need extra powdered sugar. Same goes for using butter instead of shortening, you just may need a little extra powdered sugar to thicken it.
You can always add more coloring, as well, to adjust if you're combining lots of different colors of leftovers... or add a few Tablespoons of cocoa powder and make it brown/chocolate!
Cupcake Swirl. And I used chocolate jimmie sprinkles to make the "bees."
There is a little bit of an aftertaste to the icing from all of the meringue powder in the royal icing, but when you add that extra flavoring, it's hardly noticeable. I wouldn't probably use this as a main icing over a cake, but for decorations or writing? Absolutely!
Click the Links Below to See:
My Royal Icing Recipe
My Buttercream Icing Recipe
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