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Royal Icing is such a great topping for cookies and many other desserts. There’s also many great advantages to using Royal Icing. You can make sprinkles and piped flowers.
The fact that it dries quickly will allow you to prepare desserts, especially cookies in advance. It also compliments the taste of most dessert. In this tutorial you will see how easy it is to make a delicious batch of Royal Icing. Plus, it’s not overwhelmingly sweet.
So let’s get started!
(1 batch can yield up to 24 cookies)
- 4 tbsp of meringue powder
- 1/2 cup of milk or water
- 1lb of powdered sugar
- 1 tsp of salt
- 1 tsp of clear corn syrup
- 1 tsp of pure vanilla extract
- 1/2 tsp of butter flavoring (optional)
Step 1: Mix the Meringue Powder and Milk Together
To get started, place the 4 tbsps of meringue powder and 1/2 cup of milk into a bowl.
Usually, I will use milk because I believe it enhances the taste, but for this tutorial I decided to give water a try.
Using the whisk attachment, mix the meringue powder and milk together until it starts to foam up. It should look bubbly at this point.
Step 2: Add in Powdered Sugar
Next you will sift the powdered sugar and salt into the mixing bowl. I suggest sifting small amounts at a time because it can get pretty messy.
It’s very important to sift the powdered sugar during this step because powdered sugar tends to clump up into little balls and if you avoid sifting it, your Royal Icing will have lumps of powdered sugar in it.
Plus it can also ruin the consistency of your Royal icing as well.
Step 3: Mix in Corn Syrup and Extracts
Next, you will add 1tsp of clear corn syrup and 1 tsp of vanilla extract as well as 1/2 tsp of butter flavoring to the royal icing. The butter flavoring is optional so please do what you feel is best.
Once all three ingredients have been added to the Royal Icing, place the mixer on medium speed for about 5 minutes until it begins to thicken in texture.
You now have a batch of yummy Royal Icing!
At this point, your Royal Icing is now complete. When it comes to making sugar cookies, I usually separate it into two bowls. One bowl will be for flooding the cookie and the other for piping a boarder on the edge of the cookie.
You can also add food coloring to the Royal Icing in this part of the process as well. The consistency of the Royal Icing should remain thick because it will help to prevent the Royal Icing from spilling off of the cookie after the center has been flooded.
If you would like to make the Royal Icing thin or flood like consistency, add 1 tbsp of water or milk to the Royal Icing until you’ve reached your desired consistency.
Please feel free to share in the comments your experiences with using this recipe for Royal Icing. I would also love to read your own tips and suggestions for making Royal Icing and what works for you. Thanks for reading everyone!