This is my favorite royal icing recipe. Truth be told, it’s the only royal icing recipe I’ve ever used and I love it – so why fix it if it ain’t broke? That’s what my Mama has always said anyway.
Truth be told, after I gave this recipe a try and realized how easy and reliable it was, I never really had a reason to explore other recipes.
But while the recipe is not broken, the post where I shared it needed a face-lift. I wrote up and shared the the recipe back when I’d only made cookies once or twice – and I was very un-skilled with royal icing. Who am I kidding? I’m still pretty un-skilled, but my photography has improved at least a little bit 😉
I still haven’t made a ton of cookies – cakes are “my thing” – but I have improved my skills with royal icing and cookie decorating so it seemed like a great time to write a better post. With yummier pictures.
These days I make all of my frosting and cake batters in my Bosche mixer, but the royal icing still gets made in my 10+ year old Kitchenaid with my SideSwipe Blades (love those things!!). My 18 year old son makes all cookie dough and royal icing for me and since he prefers that mixer – who am I to argue?
Back to the icing… doesn’t that look good enough to lick right off the mixer blade? Wait – is that just me? I haven’t done it (ahem) but I’m just saying… it looks really good, huh!?
Anyway… enough about spoon linkin’… here’s the recipe for you:
- 2 Tablespoons of Meringue Powder*
- 3½ Tablespoons of water
- ½ pound of powdered sugar (sifted, if needed)
- ¼ - ½ teaspoon light corn syrup
- A few drops of clear extract (I used vanilla... you could use almond, lemon, etc.)
- In a mixing bowl, add the meringue powder and 3½ tablespoons of water.
- Beat with a mixer until it's foamy.
- Add in the powder sugar, mix slowly until combined. I should note here that I used Great Value powdered sugar from Walmart and I never sift it. However, I've bought other brands that did need sifting. If you're unsure - sift!!
- Add the corn syrup and any extract, if desired.
- Increase speed to high and beat for around 5 minutes, until you get stiff glossy peaks.
- Do not overbeat!
- Cover tightly with plastic wrap - make sure it touches the icing or the icing will harden!
- *I really prefer Americolor Meringue Powder or CK Products Meringue Powder.
If you have any questions, leave me a comment and if not… save enough frosting for the cookies!