Royal Icing Recipes

Royal Icing– This is a great recipe to use on Sugar Cookies

1 lb. confectioners’ sugar
3/8 cup milk
3/8 cup light corn syrup ( I use Karo corn syrup from my local grocery store)
flavoring as desired

In a mixing bowl, mix the sugar and milk first.  then add corn syrup just until combined.  
Divide to flavor and add color.

 

 

ROYAL ICING WITH MERINGUE POWDER — This is a great all around recipe for Royal Icing

 

o    ADD IN ORDER GIVEN: BEAT WITH MIXER:

o    6 tb warm water

o    3 tb Meringue powder *

o    1/4 teas CLEAR Almond extract *

o    ADD GRADUALLY:

o    1 lb Confectioners’ sugar

 

 

Combine warm water, meringue powder and almond extract. Beat on medium speed until the meringue powder/ water mixture resembles frothy egg whites and meringue powder is all dissolved. Add confectioners’ sugar gradually, beating on low-medium speed until icing is light, fluffy and holds its shape. It should stand in peaks and have a dull appearance. This can take up to 15 minutes.

TIP: IF ADDED STRENGTH IS NEEDED, ALSO ADD: 1/2 teaspoon of Cream of tartar AND/OR 1 tbl Gum Arabic *

Add optional cream of tartar and gum Arabic just before Confectioners’ sugar is added.

NOTES: Utensils should be grease free. Keep icing covered at all times with a damp cloth. Crust cannot be used! To restore texture, simply re-beat. For thinner consistency of icing, add a tablespoon of water; continue beating. Air holes (from beating on too-high speed) will cause decorations to be very brittle and break easily. High humidity can make pieces brittle also. Can store un-refrigerated for up to 2 weeks. Will keep indefinitely refrigerated. Using a hand-held mixer, wait until icing is ready before adding the last cup of confectioners’ sugar.

 

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17 Responses to “Royal Icing Recipes”

  1. gloria November 3, 2012 at 10:35 am #

    Hi , please what is corn syrup? What can I use as a substitute for it in a recipe? Thanks

    • The Sugar Lane November 12, 2012 at 7:16 am #

      Hello Gloria

      The corn syrup is avail at most grocery stores in the baking isle….it is a sugar mixture and off hand I do not know of a replacement to use in recipes.

  2. amna February 24, 2012 at 5:50 am #

    hi, can u tel me how to make a good fondant. i have tried one with marsh mellows but it went too hard, that was enough to break some1′s head :( i live in Pakistan n few things are not readily available here like gum paste, candy clay n even fondant is not available everywhere. can u help me in any of this. Thanx

  3. vennie February 15, 2012 at 9:47 am #

    Hi Sugar Lane
    I live in South Africa and we use raw egg white,icing sugar,lemon juice,and tylose powder.I have seen your comment (November 13,2008 I am bit concerned

    • The Sugar Lane February 16, 2012 at 10:15 am #

      Vennie, I am not sure what your concern would be!! If its regarding the egg whites just know that each country does things differently and here in the U.S. there are different beliefs regarding the use of raw egg whites, I do not make the rules I just share the info that I am aware of. I do know that there are some here in the states that do use the raw egg whites and you know that is just fine it has nothing to do with me, it is up to each individual to choose how they do things!

  4. Gail Bugeja November 21, 2011 at 4:39 pm #

    Hi Sugar lane :) :)
    I am currently taking a course for sugar craft and i made the roses using flower paste. When ready i place the flowers near a dehumidifier to dry up and when i remove them from in front the dehumidifier they comes soggy again. I also some times use hair spray on them to harden. i don’t know why this is happening… what can i do?

    • The Sugar Lane November 26, 2011 at 4:10 pm #

      Gail Bugeja

      The reason they are getting moisture in them again is because of the air, once taken away from the dehumidifier the flowers will absorb any moisture in the air, it is best to allow them to setup and dry on their own. Good luck to you!!

  5. genetic denim August 22, 2011 at 7:09 pm #

    I think that is an fascinating point, it made me think a bit. Thanks for sparking my thinking cap. Sometimes I get so much in a rut that I just believe like a record.

    • The Sugar Lane August 29, 2011 at 5:03 pm #

      Your soo welome!!!! We all have those days for sure.

  6. לינדה March 18, 2010 at 6:53 pm #

    אני נהנת מהאתר שלך ….
    לינדה.

  7. Julianne Andrews January 8, 2010 at 3:04 am #

    Hi I am icing biscuits using royal icing – made from pure icing sugar, fresh egg white, lemon juice and liquid food colouring. My problem it that when they dry little cracks appear in the icing rendering my biscuits unsaleable. Do you have any tips on how I might overcome this problem? Many thanks Julianne

  8. Kim April 27, 2009 at 3:02 pm #

    Hi there
    i really want 2 make things from icing but have no idea what the icing is called and how 2 make it. I see all the cake shops make flowers, animals and other things which i would like 2 try do 4 my daughters party cakes.

    please can some1 help me!
    Thanks kim

  9. Donna Lane November 13, 2008 at 4:42 pm #

    The Meringue Powder is safer if the icing is going to be eaten, the other recipes that call for raw egg white, can be dangerous for pregnant women as well as the rest of us because of salmonella. Meringue powder is just dried eggs, sugar, cream of tarter and cornstarch. Another good reason to use meringue powder is helps with the humidity too.

    Royal icing made with raw egg whites is oftern used for gingerbread house construction because it hardens so well and is usually ot eaten.

    I hope I emplained it well enough.

  10. Charis November 13, 2008 at 3:00 pm #

    What does Meringue powder do to the royal icing?

  11. Yuha November 11, 2008 at 8:57 am #

    Hi Donna,

    My first choice would be Decorating a Fondant Purse Cake.

    I really want to learn how to make this for my lady friends.

    Yuha

  12. Karina Salamanca November 10, 2008 at 7:12 pm #

    I’m intresting in learning how to make sugar figurine.
    I’m just starting to learn to bake cake and would like to
    learn how to make the cake decoration. Please let me know
    how can I learn because I’m a beginner.
    Thank you
    Karina Salamanca

Trackbacks/Pingbacks

  1. Answers to your most asked Gumpaste/Fondant Questions « The Sugar Lane - October 16, 2008

    [...] Royal Icing Recipes [...]

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