royal icing recipe

Royal Icing Recipe

By Mike Tamplin on Oct 3, 2013

104 Comments

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 When I initially posted the recipe it worked well then, but I realized it is outdated and not what I use today.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

  1. 1

    In a mixer, combine meringue powder, light corn syrup, clear vanilla extract, and water.

    royal icing recipe step one
  2. 2

    Using a hand whisk, mix ingredients until the mixture becomes foamy.

    royal icing recipe step 2
  3. 3

    Add the powdered sugar to the mixture.

    royal icing step 3
  4. 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.)

    royal icing recipe step 4
  5. 5

    Attach the paddle attachment and beat mixture on medium-high for about 4-6 minutes.

    royal icing recipe step 5
  6. 6

    The mixture should begin to thicken and whiten.

    royal icing recipe step 6
  7. 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.)

    royal icing recipe step 7

Storing Royal Icing

After the royal icing is done mixing I immediately prep it for storage; royal icing can dry and start to crust over fairly quickly. I like to store my icing in the same mixing bowl. I know others like to transfer the icing to another bowl or into tupperware for storage, which works great too. Below is just my preferred way of doing it.

  1. 1

    Scrape the sides of the bowl and gather the icing with a rubber spatula.

    storing royal icing step 1
  2. 2

    Cover the top with plastic wrap touching the icing surface. Be sure to cover the edges of the icing. Any exposure to air will dry out the icing.

    Storing royal icing step 2
  3. 3

    Cover the bowl with a damp kitchen towel. This prevents little dry crusties of icing from forming and getting into your icing, which would clog your icing tips when you try to decorate.

    royal icing storage step 3

From this point, I scoop out the amount of icing I need at a time, while recovering the icing with plastic wrap and the damp cloth when it is not in use.

I leave this bowl of icing at room temperature on my kitchen counter. Royal icing will keep for a few weeks, however I tend to finish off the batch before the end of the second week.

What’s Changed from the Original Royal Icing Recipe

  • I used to add light corn syrup whenever I randomly felt like it. Now, I think of it as a requirement. I believe it adds a boost to the taste, creates a nice sheen surface, and adds some favorable elasticity to the icing when it flows out of a piping tip. (meaning: I think it prevents icing lines from breaking mid-squeeze. It’s just a theory though.)

  • I now use Americolor’s meringue powder. It has a great vanilla smell and taste. I purchase 20-oz. tubs of Americolor meringue powder on Amazon, two tubs at a time to qualify for free shipping.

    (When I’m in a pinch, I still use Wilton’s meringue powder because it’s readily available in craft shops and grocery stores. However, the smell of the powder is off-putting. That’s my only complaint.)

  • I’ll add a half teaspoon of cream of tartar, only if I’m expecting humidity that day. I live in Seattle and, surprisingly, I don’t have humidity problems often, but I feel cream of tartar does help with the drying process when humidity does occur.

Royal Icing Tips and Tricks

  • This recipe can be easily doubled or reduced in half. I buy 2-pound bags of powdered sugar most of the time when making royal icing. However, if I know I won’t need much icing for the cookies I have planned, I buy 1-pound bags and prep for half the recipe.

  • Royal Icing will separate in its bowl after a few hours. Just re-mix the icing with your mixer to bring it back to its normal, fluffy state.

  • I love my Kitchenaid Flex Edge paddle attachment. It does a great job scraping the edges of the bowl during mixing, making sure all the powdered sugar is incorporated.

royal icing recipe

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104 replies on “Royal Icing Recipe

  1. I have a recipe that is very similar to yours but does not have corn syrup. In my last batch of cookies I noticed after the icing was dried and the cookies could be stacked, the icing was pretty hard when biting in to the cookie. Any ideas to lesson the hardening? Thanks for posting all your awesome work!

  2. I’m going to be adding coloring to the icing, do I have to use clear extract?

    1. You don’t have to if you’re going to use dark colors. However, yellows and light blues might seem off after you color them.

  3. Help!😕The last few batches of cookies i have done some of them are drying weird. They almlst look like they are crystalizing or something. Do you know what maybe causing this?

    1. Hi Jamie, could it be you are over mixing the batch? If you don’t need super stiff icing I would mix it until it’s the consistency of pudding.

      1. Okay. I’ll try that. Thanks.

  4. Can I make it with a hand mixer?

    1. Yes, you certainly can!

  5. Hi mike! I love your blog. I recently just starting making cookies for fun. My questions is do you use the same icing for your outline and flooding icing (sorry if my terms are wrong)

  6. When you mention flooding a cookie with royal icing (as in the Love cookies instruction), how do you get that to work? When I tried this royal icing recipe, I added a lot of water but it still wasn’t of “flooding” consistency, like you would get from color flow. So it wasn’t nearly as smooth as in the pictures.

    1. Hi Angie, what do you mean by “a lot of water?” Let me try to help using familiar food comparisons. I now mix the icing in the mixer until it’s about the consistency of pudding. It has soft peaks when you pull from the batter. From there, I put about 1 cup of icing in a measuring cup, add coloring, and add about 3-5 squirts of water from a spray bottle to get the consistency to “flood”. It should be similar to honey or shampoo. I hope that helps.

  7. I am having a lot of trouble with “holes” in my frosting. Especially dark colors where I have to mix a lot of color in. How do you mitigate the air bubble problem?
    This is driving me crazy. There’s a lot more to this “frosting” thing than people think!

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