Royal Icing Recipe
There’s something truly magical about decorating cookies with royal icing. It’s a bit like turning a blank canvas into a beautiful piece of edible art. Over the past couple of years, I’ve been on a journey to perfect my royal icing recipe, and I’m excited to share this updated version with you. I’ve tweaked the ingredients and refined the process to ensure it’s as foolproof as possible, so even if you’re new to baking, you’ll be able to create stunningly decorated cookies. Let’s dive in!
Why You’ll Love This Recipe
This royal icing recipe is a game-changer for cookie decorators. You’ll love it because it’s easy to work with, dries to a smooth, hard finish, and holds its shape beautifully. Plus, it has a lovely vanilla flavor that complements any cookie base perfectly.
Kitchen Equipment You’ll Need
- Stand mixer with paddle attachment
- Hand whisk
- Measuring spoons and cups
- Mixing bowls
- Squeeze bottles or piping bags (optional, for decorating)
Ingredients
- 5 tbsp meringue powder
- 1 tbsp light corn syrup
- 1 tsp CLEAR vanilla extract
- 1 cup water
- 2 lbs powdered sugar
Instructions
Step 1
In a mixer, combine meringue powder, light corn syrup, clear vanilla extract, and water.
Step 2
Using a hand whisk, mix the ingredients until the mixture becomes foamy.
Step 3
Add the powdered sugar to the mixture.
Step 4
Hand whisk the mixture until the powdered sugar is incorporated and looks soupy. (This prevents the powdered sugar from flying everywhere when you start the mixer in the next step.)
Step 5
Attach the paddle attachment and beat the mixture on medium-high for about 4-6 minutes.
Step 6
The mixture should begin to thicken and whiten.
Step 7
Mix until the icing forms peaks. (If you remove the paddle and wiggle it, the icing should jiggle slightly, but the peaks will remain intact.)
Tips for Success
Ensure all equipment is grease-free, as any fat can prevent the icing from reaching the right consistency. Adjust the icing consistency by adding more water if it’s too thick or more powdered sugar if it’s too thin.
Additional Tips or Variations
For a citrusy twist, substitute the vanilla extract with lemon or orange extract. You can also add gel food coloring to customize the icing for different occasions.
Nutritional Highlights (Per Serving)
This recipe is primarily composed of sugar and should be enjoyed in moderation. It’s low in fat but high in carbohydrates.
Frequently Asked Questions (FAQ)
Can I make this icing in advance?
Yes, you can store it in an airtight container in the refrigerator for up to a week. Stir well before using.
Can I use this icing for cakes?
While primarily used for cookies, you can use this icing for intricate cake designs, but it may not cover large areas as smoothly as buttercream.
Conclusion
I hope you enjoy making and decorating with this royal icing as much as I do. It’s a versatile recipe that will elevate your cookie decorating skills. Please try it out and let me know how it works for you. I’d love to hear about your creations and any variations you come up with!