Ingredients
Equipment
Method
- Mix meringue and water: In the bowl of a stand mixer fitted with a paddle attachment, combine meringue powder and water. Beat until foamy and well mixed.
- Add powdered sugar: Sift powdered sugar into the bowl in three parts, mixing on low speed to prevent a sugar cloud. Continue mixing until fully incorporated.
- Add flavor and shine: Mix in vanilla extract and corn syrup. The corn syrup gives the icing a glossy finish.
- Beat until stiff peaks form: Increase the mixer speed to medium-high and beat for about 5 minutes, or until the icing forms stiff peaks.
- Cover and store: Cover the bowl with plastic wrap, pressing it against the surface of the icing to prevent drying. Divide and color with gel food coloring if desired. Thin with water, a teaspoon at a time, for different consistencies.
Notes
Serving: Use royal icing to decorate cookies, cakes, cupcakes, or gingerbread houses. It pipes cleanly and dries to a firm, shiny finish.
Storage: Store in an airtight container with plastic wrap touching the surface. Refrigerate for up to 2 weeks. Stir well before reuse.
Tips:
• Always sift powdered sugar to avoid lumps.
• Use gel food coloring to maintain proper consistency.
• Add water gradually to thin icing; a little goes a long way.
• Work quickly when decorating, as royal icing dries fast. Variations: Try using almond or lemon extract instead of vanilla for different flavors. You can also use natural colorings for a cleaner ingredient list.
• Always sift powdered sugar to avoid lumps.
• Use gel food coloring to maintain proper consistency.
• Add water gradually to thin icing; a little goes a long way.
• Work quickly when decorating, as royal icing dries fast. Variations: Try using almond or lemon extract instead of vanilla for different flavors. You can also use natural colorings for a cleaner ingredient list.