Description
A simple recipe for royal icing that dries firm and glossy, perfect for decorating stackable sugar cookies.
Ingredients
Scale
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 6 tablespoons warm water
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon light corn syrup (optional, for extra gloss)
Instructions
- In a large bowl, whisk together the sifted powdered sugar and meringue powder.
- Add the warm water, vanilla extract, and corn syrup (if using).
- Beat with an electric mixer on low speed until combined, then increase speed to medium-high and beat for 5 to 7 minutes until the icing is very stiff and smooth.
- Test the consistency. For outlining, the icing should hold a stiff peak. For flooding, add water one teaspoon at a time until the icing flows smoothly from a spoon and returns to itself in about 10 seconds.
- Color the icing using gel food coloring, if desired. Mix thoroughly.
- Use the icing immediately to outline cookies. Let the outline set for 15 minutes before flooding the centers.
- Allow cookies to dry completely at room temperature for 6 to 12 hours until the icing is hard to the touch.
Notes
- For the firmest results, use only gel or powder food coloring, as liquid colors add too much moisture.
- If the icing becomes too thick while working, stir in water a few drops at a time.
- Store unused icing in an airtight container at room temperature for up to two days; do not refrigerate.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Dessert Decoration
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup prepared icing
- Calories: 180
- Sugar: 45
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 0
- Protein: 1
- Cholesterol: 0