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.