Soft Royal Icing (for Debbie’s Cookies)

We blog about the recipe here.

Soft Royal Icing (for Debbie's Cookies)

Note that the white food color is optional. It helps prevent color bleed and gives the icing more of a bright white appearance. Without it the icing is a bit opaque. Recipe adapted from Sugared Sentiments

  • 1/2 c Water
  • 1/4 c Meringue Powder
  • 2 lbs Powdered Sugar
  • 2 T Light Corn Syrup
  • 2 T Vegetable Shortening
  • 1 tsp Vanilla Extract (I substitute Almond extract)
  • 1 T White Gel Food Color (optional)

    In the bowl of a stand mixer fitted with the whisk attachment, add water and meringue powder. Mix on med-high speed until frothy.

    Add corn syrup, shortening, flavors and about 1/3 of the powdered sugar and mix well. Make sure it is all combined and there are no chunks of shortening left behind.

    Add the rest of the powdered sugar and mix until combined. Scrape down the sides of the bowl and add white gel food color. Then mix on med speed for about two minutes, until stiff and pretty thick.

    Color, and thin to desired consistency(s), bag and DECORATE!! Keep covered to prevent drying out. Store completely covered at room temperature for up to a week, or bag and place in the freezer for up to 3 months.

    Recipe brought to you by Debbie and and Andy and Ann.

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