Royal Icing Carrots – delicious, sugary royal icing piped into adorable carrot transfers; perfect for decorating your Easter treats and carrot sweets.
Honestly, I can’t believe Easter is a week from Sunday. Easter seems SO early this year. It snuck up on me between the Little Mermaid Cake, Frozen Cake, and St. Patrick’s Day. I don’t have nearly enough time to share all my Easter treats. Sigh. I guess there is always next year!
Today I am going to be sharing a quick recipe and a video tutorial for Royal Icing Carrots. These adorable little bits of sugar are perfect for decorating your Easter treats. They’re also great for decorating carrot cupcakes, carrot cakes, carrot bars, and really anything you feel like decorating with Royal Icing Carrots.
To make these too cute Royal Icing Carrots you’ll need your favorite royal icing recipe. I am sharing a solid, tried and true royal icing recipe below that you’ll definitely want to try. You’ll also need food coloring to color your royal icing. I am partial to Americolor Soft Gel Paste.
My royal icing recipe is the original recipe halved and it still makes a walloping amount of royal icing for Royal Icing Carrots. You could half the recipe, make a ton of Royal Icing Carrots, or also make Royal Icing Pumpkins. Another option is to visit The Bearfoot Baker; she has a great collection of royal icing transfers.
Supplies for Royal Icing Carrots
- Royal Icing
- Americolor Soft Gel Paste – Leaf Green
- Americolor Soft Gel Paste – Orange
- Pastry Bags
- Decorating Tip #2, Round Tip
If you don’t have pastry bags or decorating tips you could snip the corner off of plastic sandwich bag. I’ve never done it this way, but you’ll want to make sure the corner you snip is small. You’ll have less control of your piping with this method.
To create your Royal Icing Carrots I’ve provided step-by-step instructions and a video tutorial.
Step 1 | The Carrot
You’re going to pipe your Royal Icing Carrots onto parchment paper. I attached my parchment paper to a cookie sheet with a little tape so I could move them. A boat load of Royal Icing Carrots takes up space that I do not have in my condo bake studio.
I piped the carrot using decorating tip #2, a round tip. Making Royal Icing Carrots is not an exact science. I did a zigzag motion with some and a swirling motion with others. The zigzag method gave me wider carrots, while the swirling motion narrow carrots. Either method will work; try doing some of both. They don’t look super carrot like until you add the stem and then they’re all Royal Icing Carrots regardless of the method.
Step 2 | The Carrot Stems
After you’ve piped all the carrot bodies you’ll be piping the carrot stems. You want the carrots to be somewhat dry before piping the stems. I found by the time I did a baking sheet full of carrot bodies, they were dry enough for the stems.
Once again I used decorating tip #2. Making the royal icing carrot stems is even less of an exact science. I basically just made W’s for the stems. For the wider carrots it was more of a zigzag. You want to do whatever looks the most carrot-like for your Royal Icing Carrots. You could also use decorating tip #14 or decorating tip #16, star tips for the stems.
Step 3 | Dry + Store
Leave your Royal Icing Carrots out for 24 hours to dry. Once your Royal Icing Carrots have dried store them in an airtight container. If stored properly they will last for years…maybe even forever, although I have been unable to test that theory. 😉
Now for the video tutorial…and yes, I vow to get better at video tutorials. 😉
What are you going to decorate with your Royal Icing Carrots?
Delicious, sugary royal icing piped into adorable carrot transfers.
- 4 and 1/4 cups powdered sugar
- 6 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon cream of tarter
- 2 and 1/2 tablespoons meringue powder
- Americolor Soft Gel Paste or Food Coloring
Prepare cookie sheets by taping parchment paper or waxed paper to them. Set aside.
In a large bowl using an electric mixer, beat all ingredients together until stiff peaks form; about 10 minutes.
Divide royal icing into small bowls, one for each color. Add a drop of orange color to a bowl. Add a drop of leaf green to another bowl. Mix until royal icing is desired colors.
Pour orange royal icing into pastry bag with decorating tip #2 for the carrot. Apply firm pressure to your pastry bag and make a zigzag or swirl motion, releasing pressure as you get to the end of your carrot and pull the tip away.
Using a toothpick, gently tuck orange points on carrots in.
Allow royal icing carrots to dry for about 10-15 minutes.
Pour green royal icing into pastry bag with decorating tip #2 for the stem. Apply firm pressure to the pastry bag adding a W of green to the carrot, release pressure then pull the tip away.
Allow Royal Icing Carrots to air dry for 24 hours. Enjoy!
Royal Icing not currently being uses should be sealed in an airtight container until use or it will get dry and crusty.
Be careful not to put too much pressure on the carrot body as you are applying the stem or you risk damaging the carrot. They won’t be completely dry yet.
Store Royal Icing Carrots in an airtight container away from light and humidity. Can be stored indefinitely.
Recipe adapted from Antonia’s Royal Icing Recipe.