Royal Icing without Meringue Powder
Royal icing without meringue powder or raw eggs, made with four pantry ingredients. It dries smooth, shiny, and hard enough to stack your cookies.
Servings: 1.5 cups
Ingredients
- 2 cups (227g) powdered sugar
- 2 Tbsp milk or warm water
- 1 Tbsp corn syrup
- ½ tsp vanilla or almond extract
- Gel food coloring
- Squeeze bottles
Instructions
- In a medium to small sized mixing bowl, combine all of the ingredients (minus the gel food coloring) and mix with a spatula or mixer until smooth.2 cups (227g) powdered sugar, 2 Tbsp milk or warm water, 1 Tbsp corn syrup, ½ tsp vanilla or almond extract
- Add more milk or water, 1 tsp at a time, if the frosting is too thick. You can pick your desired consistency and manipulate it by adding more water or more powdered sugar. Ideally, when you lift the spoon or mixing utensil up, you want the royal icing that falls into the bowl to disappear within 5-10 seconds.
- Divide into bowls and add gel food coloring. Transfer to piping bags or squeeze bottles (https://amzn.to/3SvF85D) to easily decorate the cookies.Gel food coloring
- I really like these squeeze bottles because you can cut the tips to varying widths and they come with caps. However, if you don’t have caps, cover the tops of the squeeze bottles with a wet paper towel to prevent them from drying out if storing overnight.Squeeze bottles
Video
Notes
To Store: Keep leftover icing in squeeze bottles with the caps on, or cover the tips with a damp paper towel.
To Make Ahead: Make up to 3 days ahead and store sealed in the fridge. Bring to room temperature and whisk before using, adding a few drops of water if it thickened.
Nutrition
Calories: 680kcal | Carbohydrates: 172g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 20mg | Potassium: 35mg | Sugar: 169g | Vitamin A: 32IU | Calcium: 28mg | Iron: 0.1mg