Royal Icing for any Season

The Christmas season was just upon us. Filled with sweet treats at every turn, but the family-favorite around my house is the quintessential iced sugar cookie cut-out. This is our favorite sugar cookie recipe. http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/

Who doesn’t love a frosted Snowfkake?

Speaking of frosting, I was given the most versatile Royal Icing recipe at a cookie making class I attended in early December. I wrote about it here. https://kidscooksnbooks.com/2018/12/05/sweet-connections-connection-do-you-wanna-build-a-snowman-cookie/

I have always struggled with Royal Icing: Too thin, too thick, and too dull when it dries. This recipe solves all of those problems. Ingredients:

Ingredients:

  • 5 Tbs. Meringue Powder
  • 1/2 Cup Water (this will change based on how thin/thick you need the consistency to be)
  • 1/4 tsp. Cream of Tarter
  • 3 tsp. Vanilla Flavoring (you can later this if you wold like another flavor: Almond, Lemon, Butter, etc.)
  • 1/2 tsp. Food Glycerin
  • 1 Lbs. Powdered Sugar (aka the WHOLE bag)
  • 3 Tbs – 1/4 Cup Light Corn Syrup

Instructions:

  • In a large bowl (or stand mixer) add: meringue powder, water, cream of tarter, vanilla, & food glycerin.
  • Mix until incorporated and frothy (NO Peaks)!!!
  • Add the 2 lb. bag of powdered sugar at the same time. Be careful not to use a high setting or cover your bowl with a towel to prevent a powdered sugar shower.
  • the icing will be really hard to mix once the powdered sugar is incorporated (you will really get a work-out if you are using a hand mixer).
  • At his point add the light corn syrup until it starts to resemble thick royal icing.
  • continue to mix 10-15 minutes (this is really where the stand mixer is handy) making sure the icing doesn’t resemble a marshmallow (AGAIN, no stiff peaks)!!!
  • At this point your Royal icing is complete however, you will want to separate it into different bowls to add color (the fun part), or change the consistency by adding more water.
  • You will have to play with it a bit, but this recipe holds better than any other recipe I have tried and it dries beautifully.

**I made 2 batches (About 3 dozen cookies) of sugar cut-out cookies and still have leftover icing.

**I stored the leftover in containers in the freezer. When you would like to use it let it come to room temperature. I wouldn’t advise thawing it in the microwave.

My kids love helping with this too! Enjoy!

I’d love to see your sugar cookie creations!

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