Royal Icing Guide: A Cookie Decorator’s Bestie
This royal icing is my go-to for decorated cookies. It dries shiny (but not rock hard), and is super easy to adjust for outlining, flooding, or piping details. Perfect for decorating cut-out cookies!
Ingredients
4 tbsp meringue powder (Genie’s Dream is my fave)
1/2 cup warm water plus 1-2 tbsp as needed
2 lbs powdered sugar (plus more for adjusting consistency)
2 tsp vanilla extract (Watkins clear vanilla for pure white icing, or regular vanilla for more flavor)
2 tbsp light corn syrup
Instructions
1. In a measuring cup, whisk the meringue powder into the warm water until completely frothy and lump-free. Set aside.
2. Pour the powdered sugar into the bowl of a stand mixer (you can also use a hand mixer), then gradually pour the meringue powder mixture into the mixing bowl. Mix on low speed and scrape the sides of the bowl.
3. Pour in the vanilla extract and corn syrup and continue mixing. Gradually add another 1 – 2 tbsp water as needed. Scrape the sides again and then mix on medium speed until the mixture reaches stiff to medium peak consistency. (about 3-5 minutes, usually 4 minutes for me). I like the icing at a stiff peak with a slight curl which I find easiest to work with but mix until you reach your desired consistency. Be careful not to over mix which will cause the icing to dry with a spongy texture (it also causes too many air bubbles).
4. To color, divide into bowls and use gel-based food coloring to tint the icing. For vibrant white, mix in a touch of white food color gel.
5. To adjust consistency, add water a little at a time, mixing thoroughly between additions. Test it by running a knife through it and observing how quickly it smooths out (15 seconds is great for both flooding and outlining). To thicken the icing, add powdered sugar.
Notes
· Always wipe down all tools before starting. Any oil residue can break your icing.
· Cover the icing surface with plastic wrap to prevent crusting and seal with a lid.
· To color use gel food colors for best results.
· Use a squeeze or spray bottle to adjust for flooding.
· Store in airtight containers at room temp for 1 week, in the fridge for 2 weeks, or freeze for a few months. Let frozen icing come to room temp and stir gently before using.