Royal Icing Recipe

Royal Icing Recipe

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.

Use a stand mixer with the whisk attachment to start.

  • 1/3 cup Meringue Powder I prefer Genie's Dream Meringue Powder 
  • 1/2 cup of warm water (start a tiny bit more if you will not be adding the lemon juice from next steps)

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 love Genie's Dream Clearly Not Vanilla, it has great flavor and no color (so it won't tint your icing).
  • 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

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.

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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