Royal Icing Recipe
From a cookie decorating class with Nicole! This recipe uses 2 lbs of confectioners sugar but you mix in 1lb at a time. If you buy a 2lb bag just eyeball half the bag. This recipe also doubles quite nicely.
Source: The Cookie Countess
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- 1
Use a stand mixer with the whisk attachment to start.
- 2
Add the meringue powder and warm water to your mixing bowl. (start with a tiny bit more water if not adding the lemon juice)
- 3
Whisk until doubled in size, ; do not over mix.
- 4
Add the butter flavoring, vanilla, and optional lemon juice to the whisked mixture.
- 5
Mix until just incorporated.
- 6
Mix in 1 lb of confectioners sugar; mix until just incorporated.
- 7
Mix in 1 tbsp light corn syrup; mix until just incorporated.
- 8
Mix in the remaining 1 lb of confectioners sugar; mix until fully incorporated.
- 9
Continue to mix for about on high; the icing will start to turn white and have a fluffy look, but do not overmix as this can cause the icing to collapse.
- 10
This will yield a very stiff icing; if it is too stiff even to start with, add small amounts of water.
- 11
To color the icing, add gel color and then add droplets of water to bring it to the desired consistency.
Baker's Notes
It is best to start with very stiff icing for a few reasons: if you are going to store it before using, the less water the less it separates. Coloring adds liquid, so you may regret adding too much water to start with.
