Royal Icing Recipe
This is my all time favorite royal icing recipe! This recipe uses 2 lbs of confectioners sugar - but you mix in 1lb at a time. If you buy a 2lb bag just eyeball half the bag. This recipe also doubles quite nicely.
Use a stand mixer with the whisk attachment to start.
Mix until just incorporated
For full instructions please see : www.thecookiecountess.com
Use a stand mixer with the whisk attachment to start.
- 1/3 cup Meringue Powder I prefer Genie's Dream Meringue Powder
- 1/2 cup of warm water (start a tiny bit more if you will not be adding the lemon juice from next steps)
- Whisk until doubled in size, 1-2 minutes. Do not over mix.
- 1/4 - 1 tsp butter flavoring (depending on brand) I like LorAnn. You may question if this step is worth it - but it is!
- 1 tsp vanilla I love Genie's Dream Clearly Not Vanilla, it has great flavor and no color (so it won't tint your icing).
- 2 tbsp fresh lemon juice In real life I never measure this. I just use the juice of whatever lemon(s) I used in making my cookies. This is optional, but the lemon really cuts the sweetness of the icing nicely.
Mix until just incorporated
- 1lb of confectioners sugar
- Mix until incorporated
- 1 tbsp light corn syrup
- Mix until incorporated
- 1lb of confectioners sugar
- Mix until fully incorporated
- Continue to mix for about 3 minutes on high - your icing will start to turn white and have a fluffy look. But do NOT over mix. Over mixing can cause the icing to collapse. This will yield a VERY stiff icing. If you feel it is too stiff even to start with, add small amounts of water.
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For full instructions please see : www.thecookiecountess.com
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