No Fail Royal Icing Recipe

Royal Icing Recipe 

I love using royal icing for my decorated cookies. It dries to this beautiful, smooth, glossy finish that makes sugar cookies look and taste amazing! My royal icing is easy to make, dries quickly and won't break your teeth. The use of homemade meringue powder gives this royal icing recipe a delicious taste and texture.  Whether you are an expert and new cookie decorator, my royal icing recipe is sure to give you cookie decorating success.  

Meringue Powder in Royal Icing

There are plenty of ways to make royal icing, but my go-to method uses meringue powder. Traditional recipes call for raw egg whites, but meringue powder is a great substitute. It offers the same delicious and smooth icing without the need for raw eggs. You’ll get the exact same consistency, minus any concerns or risks with using fresh eggs. You can find store bought meringue powder in the baking isle of most grocery stores, but I find that is it more cost effective to make your own.  Plus, you just can't beat the taste of icing that is made with homemade meringue powder. 

This Royal Icing Recipe is perfect for both Flooding and Piping

My royal icing comes out bright white and smooth.  Adding a big of water to your royal icing enables you to adjust the consistency for both piping and flooding.  I like to use a toothpaste consistency for piping icing and a modge podge or glue consistency for flooding icing.  I detail all of the consistencies in my royal icing 101 class. 

Let's Make Royal Icing

 ( This recipe will make enough icing to decorate 24-36 cookies depending on their size)

6 Tablespoons of meringue powder (56 grams) 

5 ounces of warm water ( 75 grams)

2 lbs of confectioners sugar (910 grams)

2 Teaspoons of vanilla extract ( 9 grams)

4Tablespoons of light corn syrup

Mix meringue powder and warm water until frothy (like cappuccino foam). Add in confectioners sugar and mix on low until incorporated. Add in vanilla and mix 6-8 minutes on medium to medium high until mixture resembles marshmallow flu and holds a peak. This is the perfect consistency for piping icing. Thin with water to flood cookie

DETAILED INSTRUCTIONS

Step1: Put 6 Tablespoons of meringue powder into the bowl of your mixer. You can also use a hand mixer.

Step2: Add 5 ounces of warm water. Make sure to measure your water using a liquid measuring cup

Step3: Using your paddle attachment, Mix on medium low speed until the mixture becomes frothy ( like cappuccino foam )

Step4: Add in 2 pounds of confectioners sugar And mix on low speed until sugar is incorporated. Low speed is important so your confectioners sugar doesn't go everywhere. Ask me how I know this can happen. haha

Step5: Add in 2 teaspoons of vanilla extract and 4 Tablespoons of light corn syrup . Turn mixer speed up to medium Mix on medium speed for about 4 minutes or until the mixture resembles marshmallow fluff. Icing is ready when it holds a peak as you take the beater out of the bowl. Do not mix your icing past this stage or it will be spongy when it dries on your cookie. This happens because you add in too much air during the mixing process.

Here are my tips for creating the perfect piping and flooding consistencies:

For Piping:  Add 2 teaspoons of water to 1 cup of royal icing.  Mix by hand until the water is all incorporated.

For Flooding: Add 1 Tablespoon PLUS 1 teaspoon of water to 1 cup of royal icing.  Mix by hand until the water is all incorporated.

*I use a dry measuring cup to measure out my icing and then put it into a plastic bowl to mix with the water.