Royal Icing 101

Ingredients

• 2 lb powdered sugar (Use the whole bag; sift if lumpy.)
• 1.5 tbsp white corn syrup (The creator describes this as a dash, approximately 1–2 tablespoons; use enough to add shine.)
• 1.5 quarter-cup measure meringue powder (Fill a 1/4-cup measure one and a half times, approximately 6 tablespoons. Wilton brand was recommended, but other brands may be used.)
• 1 cup water (Scale out before mixing.)

Steps

1. 1

   Place the powdered sugar, corn syrup, and meringue powder in the bowl of a stand mixer fitted with the paddle attachment. A KitchenAid-style mixer and bowl were used in the demonstration.

2. 2

   Mix the dry ingredients and corn syrup on low speed until they are evenly combined. Scrape down the sides of the bowl if needed.

3. 3

   Add the measured water to the bowl. Mix on low speed until the water dissolves into the powdered sugar and the mixture is uniformly moistened, about 2 minutes.

4. 4

   Increase the mixer speed and whip the icing until the meringue powder activates. Whip for about 5–8 minutes, or, if using a higher speed, approximately 3–5 minutes.

5. 5

   Stop mixing when the icing is glossy, very fluffy, and light, with a marshmallow-like texture. Use immediately for decorating cookies or cover it airtight to prevent the surface from drying.

Notes

The creator describes the corn syrup amount as a dash, approximately 1–2 tablespoons, to make the icing shiny. Mixing time varies with mixer speed; the icing is ready when glossy and fluffy rather than when a specific time has elapsed.

Nutrition per serving

• icing
• cookie decorating
• baking
• vegetarian
• gluten-free
• no-bake
• royal icing