Fail-Proof Royal Icing

Fail-Proof Royal Icing

This royal icing recipe is my go-to icing ALWAYS for sugar cookies. It's a little involved, but so worth it. Also, the flavor of this icing is so much better than the plain old royal icing and it doesn't get so rock hard that it'll break your teeth. But, it does get hard enough that after setting overnight the cookies will be stacklable.

FAIL-PROOF ROYAL ICING

Ingredients:
5 T. meringue powder
3/4 t. cream of tarter
3/4 c. warm tap water
2 lbs. powdered sugar (sifted - don’t skip the sifting)
1/4 c. light corn syrup
1 T. glycerin (Wilton brand)
1/2 t. vanilla extract
1/2 t. butter extract

Directions:
Combine meringue powder and cream of tarter. Pour warm water over this and whisk well.

Place powdered sugar into bowl and pour whisked mixture through a sifter over the sugar. Stir a little to mix together. Mix on low for 10 minutes. Slowly add rest of ingredients 5 minutes into mixing.

After mixed you should be able to take a large spoonful of icing and drizzle it into the bowl and after 5 seconds the icing is all level again. If not, it’s too thick. Take a clean "kitchen use only" spray bottle of water and spray water over the mixture. Stir into icing to thin it out.

When done you can separate the icing into separate bowls for coloring. Cover icing bowls with plastic wrap - it’ll dry out quickly. 

TIP: If you have left over icing you can cover it tightly with plastic wrap and keep refrigerated for the next couple of days.

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