& get 200 points!
& get 200 points!
This is my all-time favorite royal icing recipe for my iced sugar cookies.
Find the Spanish Voiceover video here.
Meringue Powder is a mix of dried and powdered egg whites, sugar, flavor, and stabilizers. It's an essential ingredient in making royal icing.
We sell Meringue Powder in our online store and ship anywhere within the United States. If you need meringue powder right now, try your local grocery store or craft store.
Royal icing is simple to make, and only takes 4 ingredients: meringue powder, vanilla extract, powdered sugar, and corn syrup. You can make royal icing in as little as 10 minutes.
Add a few drops of gel food color and then add droplets (yes, droplets!) of water to bring it to the consistency you want. Read our blog on coloring royal icing here.
This is my all time favorite royal icing recipe! 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.
1/3 cup Meringue Powder
1 teaspoon Vanilla Extract
2 pounds confectioners sugar (also called powdered sugar)
1 Tablespoon Light Corn Syrup
1/2 cup warm water
Use a stand mixer with the whisk attachment to start.
Add to your mixing bowl: 1/3 cup Meringue Powder and 1/2 cup of warm water (start with a tiny bit more if you will not be adding the lemon juice from next step).
Whisk until doubled in size, 1 - 2 minutes. Do not over mix.
Add to your whisked mixture: all vanilla, and OPTIONAL 2 tablespoons fresh lemon juice. This is optional, but the lemon really cuts the sweetness of the icing nicely.
Mix until just incorporated.
Switch to the paddle attachment. Mix in 1 full pound of confectioners sugar. Mix until just incorporated.
Mix in light corn syrup. Mix until just incorporated.
Mix in 1 full pound of confectioners sugar. Mix until just incorporated.
Continue to mix for about 3 minutes on high - your icing will start to turn white and have a fluffy look. But do NOT overmix. Overmixing can cause the icing to collapse. This will yield a VERY stiff icing. If you feel it is too stiff even to start with, add small amounts of water.
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.
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