A tried-and-true royal icing recipe

My Tried-and-True Royal Icing Recipe

If there’s one thing I want you to know about royal icing, it’s this: royal icing is simple.

Please don’t get caught up in all the hoopla surrounding royal icing and feel like it has to be complicated, intimidating, or involve a million different ingredients and steps.

I’ve been making decorated sugar cookies since September 2014, and this is the royal icing recipe I have used and relied on for years. It has worked beautifully for me, and I’m excited to finally share exactly how I make it with my subscribers.

The ingredient list is incredibly simple. You only need:

• Meringue powder
• Water
• Flavoring, such as vanilla extract
• Karo® syrup — optional
• Powdered sugar

That’s it!

No complicated formulas. No secret ingredients. No need to overthink it.

Of course, royal icing does take a little practice. Learning how your icing should look and feel for different decorating techniques comes with time, but the actual recipe itself? Simple.

Keep in mind, I have a little 4.5-quart KitchenAid. It’s been with me for years, and I actually love working in small batches. So, here’s my recipe.

Royal Icing Recipe

A tried-and-true royal icing recipe for decorated sugar cookies.

Ingredients

• ½ cup meringue powder
• 1 cup hot water
• 2 tablespoons vanilla extract
• ½ cup Karo® light corn syrup
• 2 (2 lb.) bags powdered sugar

Instructions

1. Whip the meringue powder and water.
   Add ½ cup meringue powder and 1 cup hot water to the bowl of a stand mixer fitted with the whisk attachment. Whip on high until foamy.
2. Add the vanilla.
   Add 2 tablespoons vanilla extract and mix until incorporated.
3. Add the corn syrup.
   Pour in ½ cup Karo® light corn syrup and mix until fully combined.
4. Add the powdered sugar.
   Gradually add the powdered sugar, one bag at a time, mixing well after each addition.
5. Mix until smooth.
   Continue mixing until the royal icing is smooth, creamy, and completely combined. This usually takes about 3 minutes.

And that’s it!

A simple, reliable royal icing recipe that has been my go-to for decorated sugar cookies for years.

Notes

• Karo® syrup is optional. It helps give the icing a softer bite and can help create a shinier finish once the icing dries, but you can leave it out if you prefer.
• Your icing will be thick. Add small amounts of water until you reach the consistency you need for outlining, flooding, detail work, or whatever decorating technique you’re using.
• Storage: I keep mine in 4-quart glass Pyrex bowls with lids. Here is where I get mine.
• My favorite meringue powder: Genie's Dream Premium Meringue Powder
• My favorite vanilla: Casa Bella Vida