Like so many other cookie decorators, I have struggled to find the best Royal Icing to suit my taste and fit my style of decorating. I have tried every recipe out there and found success with a few. None of them though, quite fit my style of decorating-which happens to be impatient! I’m not a fan of hurry up and wait!! Plus, the humid climate in New Orleans isn’t kind to RI and that problem was a challenge as well.
So, after working in my “cookie lab” lol- I have finally come up with a recipe that is consistent, quick, tastes great and is a breeze to make. The best part is it DRIES FAST and allows you to continue decorating without waiting overnight or hours later to put on the next layer of RI. For my hyper, impatient self–that is the best part! As an added bonus it seems to take less dye to make black, red, etc. and the colors do not bleed.
*This icing will dry to a semi- matte finish with a soft glow. You can add 1 additional tsp of corn syrup for more gloss.
For more info/details on this recipe go to “Discussions” (on left column) at:
- 2 lb bag of powdered sugar ( I use Walmart’s at .49 a bag)
- 6 tbsp of CK Meringue Powder (I don’t use Wilton’s-you can try, but taste & texture is improved with CK)
- 3/4 tsp of Cream of Tartar
- 5 oz warm water
- 1 tsp Clear Butter Flavor (I use Wilton’s)
- 1.5 tsp Clear Vanilla Flavor (I use Wilton’s)
- 1 tsp of Light Corn Syrup
- * Mix your meringue powder and warm water with your WHISK attachment on medium high speed until it is thickened up and doubled in size (about 1 min)
* Add Cream of Tartar, Butter & Vanilla Flavors. Mix about 30 secs.
* Still using whisk attachment, add half bag of powdered sugar and mix on LOW until smooth – about 30 secs. ( If you have a plastic cover- great! If not wrap a clean tea towel around mixer to keep sugar in.)
* Add Corn Syrup, mix in (10 secs)
* Stop mixer and add remaining Powdered Sugar. Mix on medium-low for 30 secs, then scrape down sides of bowl. Mix for ONE more minute.
* Makes enough RI to ice about 3-4 dozen medium cookies.
* Immediately store in airtight container(s)
* Voila! Done with less than 4 minutes mixing time start to finish!
Karen @ www.facebook.com/sugardeaux
I typo'd the Walmart powdered sugar cost. It should have read $1.49. I WISH it was .49 cents a bag!
Everything is mixed with the whisk attachment? No paddle? No 20 minutes of mixing? I definitely have to try this one.
Not trying to be "dense", but what is CK meringue powder? Thanks!
CK meringue powder would probably be the equivilent to the British Merry Whites or any egg white powder. I use Dr Okter's egg white powder, safer to use than fresh egg whites if serving to the elderly, small kids and preganant women. Makes really good royal icing, strong enough for runouts, flowers and covering. Add teaspoon of glycrine for a softer icing. Follow any royal icing recipe and sub the powder for fresh.
What's the shelf life?? I don't use a lot of RI at one time...will it last as long as other RI recipes on this site?
Where can you purchase the CK Merengue powder? Thanks...
Sorry for being late to respond! Was out of town. Monikika--you can order CK powder at most any online Baking site like "Karen's Cookies" or "Fancy Flours". etc. If you have a cake supply store in your town, they should carry it. Michael's does not. Jones-It can be refrigerated for at least 2 weeks, maybe 3. Just mix it back up with your spatula before using as it will slightly separate. Madeit- Sounds good, though I have never tried those brands. It's all about taste and texture. CK is much better than Wilton-though I do love many other Wilton products. I do not like using glycerine in my RI as it effects a lot of things--but if it works for you-great! MSU--Yes! No 20 minutes (thats really long!) Whisk only. It comes out great! Thanks--would love to hear about your results :) --Karen
I'm taking a wilton class for flower making and we are using royal icing. Haven't made it yet, class starts next week. Obviously they recommend Wilton Royal icing however, I'd prefer to make my own. Is your recipe good to use for making flowers.
Yes. Use 4-4.5 ounce of water to begin if you want it really thick. However, it doesn't hurt to let your instructor show you her technique and recipe. It's always good to get the hang of a few recipes. However, if she just asks you to make it at home and bring it in-go with this. Good luck!
do you have to use a mixer or can it be whisked by hand
The CK brands can also be purchased at Party Time. It's a party store that also has Wilton cake classes. I shop in Baton Rouge, LA but they also have a web site www.partytimebr.com. They may be nation wide.
This recipe is awesome! It's smooth, dries very quickly, has very few (if any) air bubbles once flooded. Thank you so much for this recipe!!
Glad you liked it!
How long will this last and do I put in the frig? And how soon would I be able to stack or bag?
if I am doing a dozen cookies, by the time i'm doing do one layer of icing on # 12, the first cookie is almost dry--so stacking the completed cookies within 2-3 hours is average. it can stay out of the fridge for about 1 week--but some leave it longer--just give a good stir before using again.
Ok I just made some and I think I messed up it is the consistency of buttercream???? What did I do wrong?? I thought I followed directions to the t can I jus add water to thin out? Will that effect the drying time?? Sorry for questions but would really like it to work it taste great!
Anyone living in British Columbia near Vancouver knows where i can purchase the CK meringue powder please? they dont carry this at amazon.ca and i'm running out of the idea where to go and shop. i did my research and know that bulk barn has it but it's worth 4 hr drive. oh mine! Anyone knows anywhere closer please?
I was wondering when you put this on your cookies do you put the cookies on a rack and pour it over or do you spead it with a spatula.
I just made this to use on a cake & think I'm really going to like it. Will use the leftovers on cookies. Question - It's great for the decorating part but what do you add to use to flood? I think that's what the others are asking.
Haven't been on for awhile! For the last couple replies--You use water to thin to the consistency you need. The icing is thick to begin with--which is ideal for making flowers, borders, etc. I divide the icing into individual tupperware containers-add my Americolors and then start thinning depended on the use of each color. To fill in I use a 15 second icing (15 secs to return to a smooth surface when you drop a spoonful onto the surface of the icing in bowl) I use a 20 sec for outlining. Remember you can always add more water-so start slowly. Blauland--I do neither. I use a piping bag. It is your call--it would work all the ways mentioned. I go for a more precise look. Any more questions -feel free to contact me at my facebook page--Karen
I want to give your icing a try and have one quick question. Because it sets so quickly how is the texture to bite into hard or softer. I'm hoping soft due to the corn syrup but would like to know before giving it a go. Thanks in advance for your response.
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