Original Post: https://www.sweetandsavorybyshinee.com/royal-icing/
How to Make Royal Icing
Servings: 65 servings
Yields: 2 cups (550g) of royal icing
Calories: 1990kcal
Master the art of royal icing with this complete tutorial with step-by-step photos and tips on getting the right consistency. This proven 4-ingredient royal icing recipe makes the most gorgeous fluffy royal icing with a soft bite.
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Ingredients
- 3 tablespoons (18 g) meringue powder
- 3 oz (88 ml) water plus more if needed Note 1
- 16 ounces (450 g) powdered sugar
- 1 tablespoon (10 g) corn syrup Note 2
- ¼ teaspoon almond extract Note 3
Equipment
- stand mixer with the whisk and paddle attachment
Instructions
- In a large mixing bowl with a whisk attachment, hand mix meringue powder and water until frothy. Let it sit for 5 minutes.
- Whisk the mixture on medium speed until soft peaks form, about 2 minutes.
- Add the powdered sugar, corn syrup, and almond extract to the meringue.
- Switch to the paddle attachment and whip the icing on speed 2 until nice and smooth, about 1 minute. The icing will thicken as you whip it. Don’t over-whip it!
- Check the consistency of the royal icing by scooping it and letting it drop into a ribbon. If it melts back into the rest of the icing within 10 seconds, it’s perfect. If it’s too thick, add a little water, ½ teaspoon at a time, until you reach the desired consistency. If it’s too runny, whip it a little longer, or add more powdered sugar.
Notes
Note 1: The exact amount of water depends on your desired consistency and how dry/humid your environment is. The amount specified in the recipe yields slightly thicker consistency to allow you to adjust the consistency to your need.
Note 2: Corn syrup adds a nice sheen and gives the icing a soft bite. Note 3: You can use any flavoring extracts, such as vanilla (1 teaspoon), peppermint, etc. Storing Tips:
- Store royal icing in an airtight container for up to 2 weeks. You can store it on the counter or in the refrigerator.
- Royal icing is freezer-friendly! If you're not planning to use up the royal icing within a week or two, place it in an airtight container and freeze for up to 2 months.
- When ready to use, thaw the icing completely. Transfer into a clean bowl and re-mix the icing before re-bagging and decorating the cookies. It's normal for the icing to separate in the piping bag, the water separates during storage and pools down on the bottom. That's why it's important to mix the icing well before re-using.
Note 2: Corn syrup adds a nice sheen and gives the icing a soft bite. Note 3: You can use any flavoring extracts, such as vanilla (1 teaspoon), peppermint, etc. Storing Tips:
- Store royal icing in an airtight container for up to 2 weeks. You can store it on the counter or in the refrigerator.
- Royal icing is freezer-friendly! If you're not planning to use up the royal icing within a week or two, place it in an airtight container and freeze for up to 2 months.
- When ready to use, thaw the icing completely. Transfer into a clean bowl and re-mix the icing before re-bagging and decorating the cookies. It's normal for the icing to separate in the piping bag, the water separates during storage and pools down on the bottom. That's why it's important to mix the icing well before re-using.
Nutrition
Servings: 1 batch
Calories: 1990kcal
Carbohydrates: 508g
Protein: 4g
Fat: 0.04g
Sugar: 497g
Sodium: 79mg
