The recipe I’m sharing with you is my preferred as it isn’t always handiest yummy (of path!) however it’s miles an appropriate texture. There’s a not-so-mystery component that allows the icing to harden sufficient for stacking and transport whilst last gentle on the inner. No more biting into a fantastically adorned cookie and cringing due to the fact the icing is rock difficult!


5 tablespoons meringue powder
three/4 teaspoon cream of tartar
three/four cup warm water
2 kilos powdered sugar
2 tablespoons light corn syrup
1 teaspoon glycerin
12 drops white gel meals coloring
1 teaspoon oil-loose clean vanilla extract
half of teaspoon oil-free clean almond extract
1/four teaspoon oil-unfastened clean butter flavoring


Begin via the usage of a whisk to mix 5 tablespoons of meringue powder and 3/four teaspoon of cream of tartar with three/four cup of warm water. Mix it for approximately 30 seconds, making sure that you put off all lumps Gclub.

If you aren’t familiar with meringue powder, it’s miles utilized in royal icing as a substitute for uncooked eggs whites. Look, Mom, no Salmonella! It additionally helps to stabilize the icing and provide it a nice texture. You can discover it at your neighborhood craft keep inside the baking section or on line. I began out the usage of Wilton emblem meringue powder, however have located that I select the flavor of CK.

Now, get equipped for a vicious arm workout! In a separate large bowl, sift kilos of powdered sugar. I usually make a mess doing this, so in case you parent out how to try this with out getting sugar everywhere, you’re a movie star in my eyes! Pssst… I heard an unconfirmed rumor that you may skip the sifting so long as you’re no longer doing piping with a genuinely small tip.

Next, upload the water aggregate to the powdered sugar and mix it for about a minute to get all of it combined. Then, add 2 tablespoons of mild corn syrup, 1 teaspoon of glycerin, 12 drops of white gel meals coloring, and your flavorings (I like to apply 1 teaspoon vanilla, half of teaspoon almond, and 1/four butter). The corn syrup is an ingredient this is usually cited as non-compulsory in conventional royal icing recipes. It adds a little gloss and elasticity to the icing. The glycerin is the not-so-mystery element that keeps the icing from being rock hard. You can locate it in the baking segment at craft stores or on-line. The cause of the white food coloring is to make the icing a pleasing bright white in preference to off white.

Now, put your mixer to paintings! Beat the icing on medium for about 6 to 8 mins, until you may make a stiff top that holds its form. Pause and scrape down the edges of the bowl whilst mixing if wished.

Take a step returned, lick your arms, and smile on the fluffy white sweetness you have got created!

If you’re saving the royal icing for later use, I propose storing it in Tupperware packing containers (that you use for icing best, see Keep Oil Out of Royal Icing for the lesson that I learned the tough way), covered with plastic wrapped, and sealed tightly.

If you’re equipped to start redecorating, separate your icing into smaller bowls, color with gel food coloring, and add water (a tiny bit at a time) to get the consistency you want.

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