Over the years, I have used various types of icing to decorate my cookies: glaze icing, frankenfrosting, hard royal icing, etc. I prefer this recipe because I get cleaner lines, crisper images, the cookies can easily stack once dried, yet the royal icing still retains a bit of a softer bite due to the added corn syrup. It has quickly become my go-to recipe when decorating sugar cookies!
When completed, this recipe will be a stiff icing. I usually portion out what I need and add water to alter the consistency, as desired. I like to add my colors first, then add water until it reaches about 20 second consistency. This means, that when you drizzle the icing back into the container, it will disappear into itself within 20 seconds. If you are wanting to piping flowers with standing petals or leaves, you’ll need to leave it much thicker than that, more like a thick toothpaste consistency.
I will update this post with more information about icing consistencies at a later time. I also offer in-person cookie decorating classes to teach all about the different consistencies and what they’re used for.
If you are looking for a go-to royal icing recipe foe sugar cookies, look no further! This one is a winner!
- 4 lbs powdered sugar
- 3 oz meringue powder (Genie's Dream is my #1 choice!)
- 1½ tsp cream of tartar
- ⅛ tsp salt
- 10 oz water
- 3 oz corn syrup
- 2 TB vanilla extract
- 1 TB creme bouquet (optional)
- 1-2 tsp white food color
- Mix dry ingredients in mixer on low with paddle attachment.
- In a large measuring cup, combine wet ingredients. While mixer is on, slowly pour wet ingredients into powdered sugar mix.
- When all combined, turn to level 6 on kitchen aid and let mix for 7-10 minutes. The icing should become thick and more opaque.
- The royal icing is ready to use when it reaches stiff peaks. At this stage, you may thin with water to desired consistency, depending on your project. I use somewhere between 15-20 second icing for outlining and flooding.
- Yields enough icing to frost 4 dozen cookies.
