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Royal Icing

By RecipeGirl.com
This icing hardens when cooled, so is perfect for decorating cookies and gingerbread houses.
Prep: 10 minutes
Total: 10 minutes
Servings: 1 batch (1⅔ cups total)
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Ingredients

  • One 16 ounce package powdered sugar
  • 3 tablespoons meringue powder
  • 5 to 6 tablespoons warm water
  • 1 teaspoon light corn syrup
  • paste food coloring (optional)

Instructions 

  • Combine first 4 ingredients in a large bowl (start with 5 tablespoons water).
  • Beat at medium-low speed with an electric mixer fro 5 to 7 minutes until thick and pourable (adding additional water, as needed).
  • Divide and tint with food coloring, if desired. Spread or pipe onto cookies.

Nutrition

Serving: 1batch, Calories: 1839kcal, Carbohydrates: 461g, Protein: 10g, Fat: 0.02g, Sodium: 169mg, Potassium: 144mg, Sugar: 452g, Calcium: 13mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. Ashley says:

    Why do you need the corn syrup? Some royal icing recipes don’t call for this. What is the difference ?

    Reply
    1. Lori Lange says:

      Ashley- I’m not really quite sure. Some recipes call for it & some don’t. Maybe it adds a bit more gloss?