Frankenfrosting Royal Icing
 
Prep time
Total time
 
My favorite royal icing for decorating sugar cookies.
Author:
Recipe type: Dessert
Serves: 4 lbs
Ingredients
  • 4 lbs powdered sugar
  • 10 Tb meringue powder
  • 1½ tsp cream of tartar
  • ⅛ tsp salt
  • 1¼ C water
  • ¼ C corn syrup
  • 2 TB glycerin (or sub corn syrup-won't be as shiny when dry)
  • 2 TB vanilla extract
  • 1 tsp creme bouquet flavoring (optional)
  • white gel food coloring
  • additional gel food coloring, as desired
  • extra water, to thin to desired consistency
Instructions
  1. Mix dry ingredients in mixer on low with paddle attachment.
  2. In a large measuring cup, combine wet ingredients. While mixer is on, slowly poor wet ingredients into powder sugar mix.
  3. When powdered sugar is dampened, turn to level 8 on kitchenaid and let mix for 10 minutes. The royal icing should double in volume and look very white. It will be thicker than toothpaste.
  4. Thin with water to achieve desired flow. I use somewhere between 15-20 second icing for outlining and flooding. (Meaning it will take 15-20 seconds for the icing to flow back together and settle with no marks after you swipe a line through it). Portion out small amounts to make different colors.
  5. Store in an airtight container in the refrigerator for 2 weeks or in the freezer indefinitely.
Notes
This recipe makes a TON! If you are only doing one batch of cookies, I would recommend only making half this recipe.
Recipe by Olivia Rose Cake Artistry at https://oliviarosecakeart.com/how-to-make-paint-your-own-cookies/