Just like my update to my sugar cookie recipe, I feel my initial royal icing recipe post requires an update as well. When I initially posted the recipe it worked well then, but I realized it is outdated and not what I use today. Over the past two years, I’ve experimented with other royal icing recipe variations and made a few tweaks until I reached the formula I now use consistently each time I make cookies.
Also, my previous post was very lacking in the details. I was new to blogging then and didn’t think to include more information that could have been helpful. Making royal icing can be very finicky and it’s a topic that deserves a more explanatory post. So here’s my updated royal icing recipe post. It has more pictures of the mixing process and some tips I’ve learned along the way.
Ingredients
5 tbsp meringue powder
1 tbsp light corn syrup
1 tsp CLEAR vanilla extract
1 cup water
2 lbs powdered sugar
Instructions
Step 1
In a mixer, combine meringue powder, light corn syrup, clear vanilla extract, and water.
Step 2
Using a hand whisk, mix ingredients until the mixture becomes foamy.
Step 3
Add the powdered sugar to the mixture.
Step 4
Hand whisk the mixture until the powdered sugar is incorporated and looks soupy. (I do this step so the powdered sugar doesn’t fly everywhere when I start the mixer in the next step.)
Step 5
Attach the paddle attachment and beat mixture on medium-high for about 4-6 minutes.
Step 6
The mixture should begin to thicken and whiten.
Step 7
Mix until the icing forms peaks. (If you remove the paddle and wiggle it, the icing should kind of jiggle but the peaks will remain intact.)