My Favorite Royal Icing
 
Prep time
Total time
 
This is the only recipe I use to make royal icing. It works great for gingerbread houses, but is also the perfect starting point for decorating sugar cookies. It dries firm, but has a softer bite than other royal icing recipes.
Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • 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
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 pour wet ingredients into powdered sugar mix.
  3. 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.
  4. 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.
  5. Yields enough icing to frost 4 dozen cookies.
Recipe by Olivia Rose Cake Artistry at https://oliviarosecakeart.com/6891-2/