Royal Icing Pumpkins

Royal Icing Pumpkins – an easy video tutorial for making adorable royal icing pumpkins to dress up fall cupcakes and sweet treats.

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I’m not quite sure how it happens every year, but fall always sneaks up on me. One minute it’s still warm out, and the next I’m baking with pumpkin and cinnamon, and wondering how I’m already behind. There never seems to be enough time to share all the fall treats I want to make, but here we are.

Today, I’m sharing a quick recipe and video tutorial for Royal Icing Pumpkins. These adorable little sugar pumpkins are perfect for decorating fall cupcakes and sweet treats. I've become quite fond of making royal icing transfers for my cupcakes, and these are especially fun on pumpkin cupcakes and basically anything that could use a little fall personality.

To make these royal icing pumpkin transfers, you’ll need a batch of royal icing and a few basic decorating supplies. I’m using the same royal icing recipe I use for my Candy Buttons. You’ll also need food coloring to tint your icing. I used AmeriColor Soft Gel Paste for all of my colors.

My royal icing recipe makes a generous amount of icing for these pumpkins. You can pipe a big batch of pumpkin transfers and still have plenty left over. Extra royal icing is perfect for making Royal Icing Eyes and Royal Icing Carrots. Another option is to visit The Bearfoot Baker; she has a great collection of royal icing transfers.

Supplies for Royal Icing Pumpkins

• Royal Icing
• AmeriColor Soft Gel Paste - Orange
• AmeriColor Soft Gel Paste - Leaf Green
• AmeriColor Soft Gel Paste - Mint Green
• Pastry Bags
• Decorating Tip #20, Star Tip
• Decorating Tip #2, Round Tip

Step-by-Step Directions for Royal Icing Pumpkins

Step 1 | The Pumpkin

First, start out by preparing your baking sheets by taping parchment paper or waxed paper to them.

You’ll pipe your Royal Icing Pumpkins onto parchment paper or waxed paper. I taped my paper to a baking sheet for easy mobility. A whole tray of little pumpkins takes up more space than you’d expect.

Using decorating tip #20, apply firm pressure to your piping bag and pull the tip away as the pumpkin forms. Once the pumpkin reaches about ½ inch in length, release pressure and lift the tip away. If a small point forms on top, gently tuck it in with a toothpick.

Step 2 | The Pumpkin Stem

Allow the pumpkin bodies to sit for about 20 minutes before adding the stems. They should be set enough that piping the stem doesn’t distort the pumpkin.

Using decorating tip #2, apply gentle pressure and add a small dollop of green icing for the stem. Release pressure and pull the tip away. Be careful not to press too hard, as the pumpkins won’t be fully dry yet.

Step 3 | Dry + Store

Leave your Royal Icing Pumpkins out to air dry for several hours. They may feel dry on the outside while still soft inside, so avoid handling them too soon.

Once fully dry, store the pumpkins in an airtight container away from light and humidity. If stored properly, they’ll last for years…maybe even forever.

Royal Icing Pumpkin Video Tutorial

What are you going to put your Royal Icing Pumpkins on?

Royal Icing Pumpkins

An easy video tutorial for making adorable royal icing pumpkins to dress up fall cupcakes and sweet treats.

Print Recipe

Pin Recipe

Prep Time 1 hour hr

Dry Time 1 day d

Total Time 1 day d 1 hour hr

Course Dessert

Cuisine American

Ingredients

  

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 6 tablespoons water
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• AmeriColor Soft Gel Paste or Food Coloring

Instructions

 

• Prepare baking sheets by taping the 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 two small bowls, one for each color. Add a drop of orange color to a bowl. Add a drop of leaf green and a drop of mint green to the other bowl. Mix until royal icing is desired colors.
• Pour orange royal icing into the decorating bag with decorating tip #20 for the pumpkin. Apply firm pressure to your decorating bag, pulling the tip away until the pumpkin is formed (about a half-inch in length), release pressure, then pull the tip away.
• Using a toothpick, gently tuck orange points on pumpkins in.
• Allow royal icing pumpkins to dry for about 20 minutes.
• Pour green royal icing into the decorating bag with decorating tip #2 for the stem. Apply firm pressure to the decorating bag, adding a small dollop of green to the pumpkin, release pressure, then pull the tip away.
• Allow Royal Icing Pumpkins to air dry for several hours. Enjoy!

Notes

Be careful not to put too much pressure on the pumpkin body as you are applying the stem or you risk damaging the pumpkin. They won’t be completely dry yet.

Store in an airtight container away from light and humidity. Can be stored indefinitely.

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