Royal Icing Recipe Recipes

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The production process is very simple, you just require to comply with the methods that we have actually composed on this web page. The adhering to are the stages of how to prepare Royal Icing Recipe.

This is my all time favorite royal icing recipe! This recipe uses 2 lbs of confectioners sugar – but you mix in 1lb at a time. If you buy a 2lb bag just eyeball half the bag. This recipe also doubles quite nicely.

Use a stand mixer with the whisk attachment to start.

  • 1/3 cup Meringue Powder I prefer Genie’s Dream Meringue Powder 
  • 1/2 cup of warm water (start a tiny bit more if you will not be adding the lemon juice from next steps)
  • Whisk until doubled in size, 1-2 minutes. Do not over mix.

  • 1/4 – 1 tsp butter flavoring (depending on brand) I like LorAnn. You may question if this step is worth it – but it is!
  • 1 tsp vanilla I love Genie’s Dream Clearly Not Vanilla, it has great flavor and no color (so it won’t tint your icing).
  • 2 tbsp fresh lemon juice In real life I never measure this. I just use the juice of whatever lemon(s) I used in making my cookies. This is optional, but the lemon really cuts the sweetness of the icing nicely.

Mix until just incorporated

  • 1lb of confectioners sugar
  • Mix until incorporated
  • 1 tbsp light corn syrup
  • Mix until incorporated
  • 1lb of confectioners sugar
  • Mix until fully incorporated

  1. Continue to mix for about 3 minutes on high – your icing will start to turn white and have a fluffy look. But do NOT over mix. Over mixing can cause the icing to collapse. This will yield a VERY stiff icing. If you feel it is too stiff even to start with, add small amounts of water.
  2. …………………………………

For full instructions please see :

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