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August 8, 2015 by Rose
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This really is my personal favorite royal icing recipe. Honestly, it’s the only real royal icing recipe I’ve ever used and that i like it why repair it whether it ain’t broke? That’s what my Mama has always stated anyway.
Honestly, once i gave this recipe a go and recognized how simple and easy , reliable it had been, Irrrve never really were built with a need to explore other recipes.
But as the recipe isn't damaged, the publish where I shared it needed a face-lift. I authored up and shared the the recipe when I’d only made cookies a couple of times and that i was very united nations-skilled with royal icing. Who shall we be held kidding? I’m still pretty united nations-skilled, but my photography has improved a minimum of a bit
I still haven’t made a lot of cookies cakes are &"my factor&" however i have improved my skills with royal icing and cookie decorating therefore it appeared like a lot of fun to create a much better publish. With yummier pictures.
Nowadays I make our frosting and cake batters within my Bosche mixer. however the royal icing still will get produced in my 10+ years old Kitchenaid with my SideSwipe Blades (love individuals things!!). My 18 years old boy makes all cookie dough and royal icing for me personally and also, since he prefers that mixer who shall we be held to argue?
To the icing&... doesn’t that appear to be sufficiently good to lick quickly the mixer blade? Wait is the fact that just me? I haven’t tried it (ahem) however i’m just saying&... it appears great, huh!?
If you wish to check this out frosting for action, most likely my best tutorial using it is primarily the one where I make Simple Dinosaur Cookies .
Anyway&... enough about spoon linkin’&... here’s the recipe for you personally:
5. from 1 reviews
- two tablespoons of Meringue Powder*
- 3½ Tablespoons water
- ½ pound of powdered sugar (sifted, as needed)
- ¼ - ½ teaspoon light corn syrup
- A couple of drops of obvious extract (I made use of vanilla. you could utilize almond, lemon, etc.)
- Inside a mixing bowl, add some meringue powder and three½ tablespoons water.
- Beat having a mixer until it's foamy.
- Include the powder sugar, mix gradually until combined. I ought to note here which i used Great Value powdered sugar from Walmart and that i never sift it. However, I have bought other brands that did need sifting. If you are unsure - sift!!
- Add some corn syrup and then any extract, if preferred.
- Increase speed to high and beat for approximately a few minutes, before you get stiff glossy peaks.
- Don't overbeat!
- Cover tightly with plastic wrap - make certain it touches the icing or even the icing will harden!
- *I truly prefer Americolor Meringue Powder or CK Products Meringue Powder .
For those who have any queries, leave us a comment and when not&... save enough frosting for that cookies!
About Rose
Rose Atwater may be the founder and cake decorator behind Rose Bakes. She's baker, cake decorator, wife to Richy and homeschooling mother to six wonderful kiddos! Her work continues to be featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Publish and Cake Geek Magazine.
17 Comments
dumb question but new here what's scant water thanks
No dumb questions. A scant cup is simply a smidge under full it’s not just a technical term!
Are you aware the way the 1/2# sugar matches just one cup measurement? I guess I possibly could measure the 1# box then divide it?
It’s just a little under 2 cups (roughly 1 7/8 cup).
Do you experience your icing getting white-colored sploches a couple of days after it hardens? I am going through everything to create beautiful cookies then your do this. Frustrating as you would expect. What shall we be held doing wrong?