Royal Icing Recipe

This is my all time favorite royal icing recipe! It is modified slightly from SugarDeaux's recipe found on her FB page. 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.

Use a stand mixer with the whisk attachment to start.

Whisk until doubled in size, 1-2 minutes. Do not over mix.

  • 1/4 - 1 tsp butter flavoring (depending on brand) I like LorAnn. You may question if this step is worth it - but it is!
  • 1 tsp vanilla I prefer to use a good vanilla - not a clear imitation. Yes, it will tint your icing JUST slightly. But it will taste so much better. And you will probably add white color to your icing anyway if you want white. Just sayin' ;) 
  • 2 tbsp fresh lemon juice In real life I never measure this. I just use the juice of whatever lemon(s) I used in making my cookies. This is optional, but the lemon really cuts the sweetness of the icing nicely.

Mix until just incorporated

  • 1lb of confectioners sugar
Mix until incorporated
  • 1 tbsp light corn syrup
Mix until incorporated
  • 1lb of confectioners sugar

Mix until fully incorporated

Do NOT overmix. Mix just enough to incorporate. This will yield a VERY stiff icing. If you feel it is too stiff even to start with, add small amounts of water.

But it is best to start with very stiff icing for a few reasons. If you are going to store it at all before using, the less water, the less it separates. When you color your icing, this adds liquid, so you may regret adding too much water to start with. Add your color, and then your water to bring it to the consistency you want. For more about icing consistency check out Sugarbelle's blog. Tons of great info! 

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