Soft Royal Icing

kingscrown

I love to eat good and healthy food; therefore, I cook.

8 Tbsp (82g) meringue powder (genie’s dream)

1 cup (250g) water, divided in half

2 lbs (907g) powdered sugar

1 tsp (9.6g) vanilla extract

1 tsp Almond extract

2 tsp (14.5g) corn syrup

2 tsp Vegetable glycerin

Place the meringue powder and water in the bowl of a stand mixer using the paddle attachment. Beat until it is combined and foamy.

Royal Icing Ingredients

Sift in the powdered sugar and beat on low to combine. It will probably be helpful to add the powdered sugar in 3 additions so that you don’t get powdered sugar all over the kitchen. Do not skip the sifting. Powdered sugar frequently has clumps. If you add powdered sugar without sifting it, your royal icing will have lumps that may not break up during mixing. Add remaining water in small amounts to get it mixing if dry.

Royal Icing

Once combined, add in the vanilla extracts, corn syrup and glycerin (which helps to keep the royal icing shiny and soft ).

Increase the speed to medium-high on the stand mixer and beat for approximately 5 minutes (or until the icing forms stiff peaks).

Cover the stand mixer bowl with plastic wrap. Make sure the plastic wrap touches the surface of the royal icing so that the surface doesn’t dry and harden. Divide the royal icing and color with gel paste food colorings, if desired.

Royal Icing in Piping Bag

If you need a thinned icing, add water to the “stiff” royal icing a teaspoon at a time. The consistency can change quickly if you add too much water. Add the water until you have the consistency you need to decorate the dessert.

Decorating cookies using royal icing allows you to make gifts for friends and family and to create edible artwork that shows off your creativity.

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