SugarDeaux Quick-Dry Royal Icing

I love your icing. Great in such humid areas

I love this royal icing recipe and I use it all the time!!! Thanks for sharing it!!

Thanks for the recipe!  I'll definitely give it a try!

Karen, thanks so much! I love to try new recipes in baking and decorating! I have not tried the CK meringue powder, but I do like Americolor better than Wilton, and of course have a BIG new tub of it! But I will try CK. Anything to make R.I. taste better, yay! Nancy

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 tried your recipe today because the one I was using made a crazy ton of air bubbles.  I love how easy it is and how quick it dries.  I picked yours to try because I always add butter flavoring to the one I was using I need to get the ck merengue powder as I'm still using Wilton:/ thanks so much!

Sugardeaux- Just realized that I've been using a variation on your icing recipe from Flour de Lis-  It's great!  I've had great luck with it if I don't overmix

I used this recipe this weekend and everybody loved it - thank you for posting!!

I have used this recipe for awhile and I love it. It doesn't seem to be so hard when it dries, plus the added luster is nice too!

Lilaloa has a RI recipe that calls for powdered egg white instead of meringue powder- and she does amazing things with icing!  Meringue Powder is basically just sweetened and flavored egg whites, so I'd try it and see how it goes in terms of drying.

Thank you for sharing your recipe I am patient either so I have got to try this

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.

Is this recipe stiff/hard enough to stack and ship?

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Yes, it does dry hard and cookies stack well.  

So, glad y'all are enjoying the recipe. It really does dry super fast and you can stack the cookies within a couple hours!

 

Why does everyone say don't over mix the RI? what does it do?

 

I swear by your recipe Karen!  High humidity doesn't stand a chance!    Thank you SO much!!

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

Thank You so much Karen-Sugardeaux

 

 

Thanks for sharing Miss Karen!

 

Can I skip the corn syrup. I use a different recipe but would love to try yours.I just printed some ingredient labels so if I were to use the corn syrup I would have to hand write. So was wonderingof it would be okay to skip it.

 

Asmita--sorry hadn't checked this post for awhile. You can skip it, but the icing will not have the same luster-it comes out perfectly, just a little more matte finish.

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

Thank you for sharing, I can't wait to try it!

Exactly how fast does this icing dry is it a matter of minutes seconds or a few hours? I wanted to do detailed work but just wanted to make sure it.

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.

I will give it another try. thanks Kelly

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.

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

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

thank you.

Looks like a great recipe.  I will try it for my next batch of cookies.  Thanks.

 

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!

I have used the Wilton brand in this recipe and had good results.  I find the main difference to be in the taste - CK is much tastier than Wilton!

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.

Is there any good place to buy CK meringue powder? On line perhaps! Wilton is the only thing available for miles around here!

 

I buy mine online from Amazon.

Thank you so much for sharing this this recipe.  It has truly helped out with rush orders.  I do only almond flavoring and it is delicious.  

I'm going to try this method for the cookies I'm doing for the USS Vinson OCT next week. It's all the same ingredients as I currently use in RI, but it cuts out minutes of prep time--and who can't use extra minutes when baking?

 

Thanks for sharing, Karen!

      

I am having trouble with my RI so I can't wait to try this.  Thanks for sharing

RESULTS:

 

This recipe is a keeper! I had to add a few extra drops of water to mine to give it greater flow, but I do like the "tooth" of the icing (it didn't come out rock-hard like some other RI icings I have used.)

 

Again--thank you, Karen, for sharing this recipe!

Hi Karen, I was wondering WHAT exactly makes this a quick drying royal icing? Is it the amount of MP or that you use less water? I hope you can give an explanation since I'm very curious about the science behind this. Thanks-Kelly

This is the best Royal icing recipe I've ever used! My cookies were smooth and beautiful!

Great recipe. I made with Wilton. Looking forward to trying with CK which I ordered from Amazon.  Thanks for sharing!

Thanks so much!

I am also curious what makes this dry faster. The only meringue powder I have ever used is CK, which I order from CountryKitchenSA ($10 for one lb. or so). I used glaze for years because I had heard meringue smells bad, and royal icing tastes terrible. Then I  saw a post by SweetSugarBell on her blog about how brands can change the taste. I am very picky about taste, but it smelled sweet and like valilla, and the icing made with it was delicious.

I can't see how whipping the mix does anything but fluff it up and give you a larger volume of icing, plus make air bubbles a problem. When I whipped until stiff, my RI transfers crumbled, and weightd almost nothing. I went over to the Montreal Confections blog because she does a lot of RI transfers, and in her icing recipe video she also does not mix until stiff. After all, if it is normal for water to seperate and settle in the bottom of the bowl, it makes sense the same thing would happen on the cookie after a couple of hours. Plus, by whipping until stiff, you need even more water to thin it to a good consistency. I like my cookies soft-ish, and don't like the icing to be rock hard. If I can stack it, it's good enough for me.

I wonder what you tried that did not work? I have been trying to find a recipe that works for me, and it would be nice if I don't have to make all the same mistakes you must have overcome. I am going to give your recipe a try for my next batch, so thanks!