This royal icing is everythingâsmooth, fluffy, and perfect for decorating cookies. It holds its shape well and dries to a nice, hard finish, making it great for detailed designs. If youâre looking for that perfect consistency and deep, vibrant color, this is the recipe for you. Plus, itâs easy to customize for any color and flavor you want to add.
Ingredients:
- 4 oz warm water
- 2 ½ tablespoons meringue powder
- 1 teaspoon cream of tartar
- 4-5 cups powdered sugar
- 1 tablespoon Karo syrup (corn syrup)
- 1 teaspoon vanilla extract
Instructions:
- Prepare the base:
In a mixing bowl, add the warm water, meringue powder, and cream of tartar. Whisk together until it becomes foamy. This helps activate the meringue powder and creates a good base for the icing. - Add powdered sugar:
Gradually add the powdered sugar (4-5 cups) to the mixture, one cup at a time. Use the paddle attachment on your mixer and mix on low to combine, then increase the speed to medium. Mix for about 3 minutes until the icing is fluffy and has stiff peaks. Scrape the sides of the bowl as you go. - Add the final ingredients:
Add the Karo syrup and vanilla extract. Mix on low until everything is fully incorporated and smooth. - Adjust consistency:
Depending on what youâre using the icing for, youâll want to adjust the consistency. For cookie outlining and detailed designs, use a 15-second consistency (it should take about 15 seconds for the icing to disappear when you drag a spoon through it). For flooding, youâll want a slightly thinner consistency. Add small amounts of water or powdered sugar to achieve your desired consistency. - Coloring your icing:
If youâre adding color, start with pink food coloring, then add red to deepen the color. If you want a deeper red, try adding a small bit of burgundy food coloring, then finish with more red. (I found that this layering technique helped get a rich, vibrant color!) Let the icing set for about 2 hours before working with it to allow the color to deepen.
Tips:
- Consistency Adjustments: You can add water to thin it out for flooding, or more powdered sugar to thicken it up for outlining and details. Always test the consistency by drawing a line with a spoon and checking how long it takes to disappear.
- Coloring Icing: When you color royal icing, always start with less and build up. The color can deepen over time, especially after it dries, so donât worry if it looks a little lighter at first.
- Storage: If youâre not using the icing immediately, cover it tightly with plastic wrap or store it in an airtight container. It can dry out quickly, so make sure itâs sealed properly. To prevent crusting, you can place a damp paper towel on the surface before covering it.
- Decorating Tip: If you want the icing to dry smooth and glossy, make sure you let the cookies dry completely in a dry, cool place. If you have any air or humidity, it can affect how it sets.
Q&A:
Q: Can I make this ahead of time?
A: Yes, you can! Store the royal icing in an airtight container or pipe it into piping bags and store in the fridge. Just make sure to let it come to room temperature and mix it well before using.
Q: Why does my icing look too runny?
A: If your icing is too runny, it means you probably added too much water or didnât mix it long enough. Add a little more powdered sugar to thicken it up or let it whip for a couple more minutes until it holds its shape.
Q: What if my icing is too stiff?
A: If itâs too stiff, add a tiny bit of warm water (a drop at a time) until you reach your desired consistency. You can also use a bit more corn syrup to help soften it up.
Q: How do I store decorated cookies?
A: Once your cookies are decorated, let them dry completely for 6-8 hours at room temperature, then store them in an airtight container to keep them fresh. Theyâll stay good for up to a week!
Pro Tip for Red Icing:
Red can be tricky to get just right, but layering colors (like starting with pink and adding red, then a bit of burgundy) helps create depth and richness. Let it set for a couple of hours to let the color deepen.
Enjoy decorating those cookies! Canât wait to hear how they turn outâroyal icing makes everything look so professional. đđŞ