There is one thing every cookier needs in their arsenal… a favorite royal icing recipe. The royal icing recipe that I’m sharing with you today is my favorite because it is not only yummy (of course!) but it is the perfect texture. There is a not-so-secret ingredient that allows the icing to harden enough for stacking and shipping while remaining soft on the inside. No more biting into a beautifully decorated cookie and cringing because the icing is rock hard!

Step 1:

Begin by using a whisk to mix 5 tablespoons of meringue powder and 3/4 teaspoon of cream of tartar with 3/4 cup of warm water. Mix it for about 30 seconds, making sure that you get rid of all lumps.

If you are not familiar with meringue powder, it is used in royal icing as a substitute for raw eggs whites. Look, Mom, no Salmonella! It also helps to stabilize the icing and give it a nice texture. You can find it at your local craft store in the baking section or online. I started out using Wilton brand meringue powder, but have found that I prefer the taste of CK.

<p>I have never heard of using corn syrup in royal icing. Usually I find the icing made with meringue powder/royal icing mix is not as hard as traditional egg white icing so it's not really a problem, but I will give the glycerine a try sometime. It would be helpful for making cookies with a thicker layer of icing. </p><p>One thing that I would do differently is add the sugar to the liquid, a little at a time, instead of dumping everything together all at once. It's not so hard to mix and you can control the consistency better. Plus, mixing slowly is supposed to give you a glossier icing. </p>
<p>Yum, this looks great!</p>

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Bio: Creative sweets made simple. Learn how to easily make cake pops, cookies, and decorated sweets at sugarkissed.net. Are you ready for sweet inspiration?
More by sugarkissed.net:How To Make Flower Pot Cake Pops How To Make Royal Icing That Is Not Rock Hard Decorated Apple Pie Pockets 
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