SugarDeaux Quick Dry Royal Icing

 *This is the quickest RI to make and the fastest drying!

Cookies can be iced, bagged and ready to go in 3-5 hours with no dehydrator.

A couple notes of interest:

  • This RI recipe mixes to a semi-stiff consistency. (Think buttercream.) You can separate into individual containers and add a litlle water till you achieve the consistency you desire. If you want very stiff RI to do piped flowers, etc. add an additional  1/2 cup of powdered sugar.
  • 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.
  •  I use CK Meringue powder ONLY. Buy it online or at cake supply stores. Not expensive. It makes a BIG difference in taste and consistency in my book. Sorry, Wilton -I do still love you for other things
  • If you are planning on doing wet on wet-don't ice a few cookies and then go back to add your other color. Work one cookie at a time for best results.
  • This will keep in the fridge for at least two weeks-if not longer. Use airtight containers to store. To use again, just mix thoroughly with a spatula to incorporate any separation.

Here's the recipe:

2 lb bag of powdered sugar ( I use Walmart's)

6 tbsp of CK Meringue Powder

3/4 tsp of Cream of Tartar

5 oz warm water

1 tsp Clear Butter Flavor (I use Wilton's)

2 tsp Clear Vanilla Flavor (I use Wilton's) You can also use almond, lemon or whatever you choose!

1 tbsp of Light Corn Syrup

Directions:

  •  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!

If you have a question, please feel free to ask me here! -Karen

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Original Post

Thanks y'all --I hated waiting on cookies to dry. I might have given up on cookies if I hadn't played around with batches & batches of RI until I found the right combination of ingredients. And I wasn't a big fan of letting the RI mix for 5-10 minutes either.

 If I do a dozen cookies, by the time I finish flooding the last cookie, the first one is ready for detail.  And Nancy- CK's MP does make a difference-in both taste and texture. Worth giving it a try! 

I used this recipe with my last batch of cookies and it is AMAZING!  I couldn't believe how fast it set!  I was afraid that the result of the lightning speed setting would be a HARD icing but the bite was perfect.  Thank you for posting because now I have my new go-to recipe.

Thanks Jen

Kathy Cooper--For me it isn't about the results of over-mixing or mixing a long time. Many RI recipes call for 5-10 mins of mixing.  I have worked with RI in every conceivable way and found that mixing more than a minute just isn't necessary. Some believe that mixing longer creates a shinier icing and it does somewhat--however, by adding the corn syrup you create a shinier icing without a 5-10 min workout for you & your mixer

Tina, I live across on the Mediteranean Lebanon. I also had trouble finding M Powder locally. I am now using a brand called Dr. Oatker, which also should exist there too.
 
 Originally Posted by Tina At Sugar Wishes:

Bummer we don't have meringue powder here in Greece. One of the reasons I don't work RI is I am too old and too impatient for the drying time. This would take that blockade away. Got to get some next time I go Stateside unless you know of a substitution. I assume it's not egg whites.

 

Hola Karen.Quiero preguntarte si el Polvo de merengue es la misma albumina. Quiero probar tu receta que por los comentarios que todos hacen es estupenda pero aca en Colombia no creo que pueda encontrar el polvo de merengue. Otra cosa que es RI? Gracias por compartir tu receta.
Originally Posted by Karen-Sugardeaux:

Thanks y'all --I hated waiting on cookies to dry. I might have given up on cookies if I hadn't played around with batches & batches of RI until I found the right combination of ingredients. And I wasn't a big fan of letting the RI mix for 5-10 minutes either.

 If I do a dozen cookies, by the time I finish flooding the last cookie, the first one is ready for detail.  And Nancy- CK's MP does make a difference-in both taste and texture. Worth giving it a try! 

 

Patricia Nunez - Hola! Lo siento, me tomó un tiempo para responder. Merengue en polvo es un poco diferente de albúmina - claras de huevo secas -, pero creo que va a funcionar. Agregar suficiente aroma de vainilla. El polvo del merengue es ligeramente sazonado y huevos blancos secos no lo son. Siga la receta. Háganos saber cómo resulta. -Karen

Originally Posted by Cookie Craters:

how does this recipe taste? I am a glaze girl, but glaze takes forever to dry. I tried to make royal last week and the taste was horrible. it was like wall spackle lol. please advise. thanks

I think it all depends on the amount and type of flavoring you use.  I use 2 tbsp. of flavoring, generally 1/2 vanilla extract, 1/2 butter-vanilla emulsion.  It tastes heavenly!  I have found that RI doesn't taste good without enough flavoring.  I also add 4 tbsp. of corn syrup to the recipe which keeps it from setting so hard.

This is a great recipe, thank you!  Regarding the taste, I do not like the artificial flavorings. I use really good quality bourbon vanilla.  I also add about a tablespoon of Americolor Super White when I'm mixing. It takes care of the problem of the dark color of real vanilla, I end up with a very nice white icing, and it doesn't seem to have any adverse effect on the recipe.

Hi, I had a question about the quick drying royal icing. I have to make 100 cookies and we are having some humid days here this week. I do not have the CK meringue powder, but I only have Wilton. What will happen if I use the Wilton brand as opposed to the CK brand? It would really help me out if I could do this cookies quickly because they are due on Saturday and I also work full-time, so time is of the essence. Thanks so much!

Originally Posted by yani:

I have always been confused when it comes to storing RI.

Is it better to use glass container over plastic one's?

thank you.

I store mine in plastic containers in the fridge.  The only thing you need to watch for is that really deep colors like red and black may stain the plastic.

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