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!
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!
Lo probaré. Gracias.
Karen - I am going to try this recipe this week and have a few questions. I use emulsions in my RI. Have you had any experience with this and seen that it shows a difference? Also how long can you store this RI? Not sure I will be able to use it all up this week 
I only use emulsions in this recipe for RI and it works beautifully. I have found that the flavor seems to 'develop' overnight and always tastes richer the second day. Not that the first day is bad, just the second is better! I have kept it in my fridge for 3 weeks and it is fine - no separation or decrease in quality. This is a great recipe!
I have had good success with putting freshly iced cookies in oven on very low - has saved mea few times when in a hurry.
So RI has a flavor and texture?* Hummm...
It's been a long time since I flooded a cookie. The cookies were always pretty, but I don't like to eat food color or RI. (*Please read above comment.) I always knocked the RI off of my cookie before I ate it and told the kids to do the same...talk about a party pooper.
I use RI now only to decorate the gingerbread cookies we eat, give as gifts and hang on the tree and in the windows at Christmas. They're decorated in a Euorpean style, simple line designs, so there isn't much icing on them at all. In fact, it falls off when you eat the cookie. (*texture uh?) You could say that I'm pretty lackadaisical about RI.
However, having discovered Cookie Connection I've been attacked by the cookie bug and have an obssesive desire to bake and flood decorate cookies again.
Thanks for removing the hunt for the perfect RI Karen. I know, I know, you don't claim it's perfect, but it reads perfectly to me.
I'll keep you posted! 
Pip
Thank you so much for sharing this recipe, Karen! I'm new to cookie decorating (and am already addicted!) and this recipe was the first royal icing recipe I tried. It was so easy to make and easy to use, especially for a beginner. But even though it worked well, I wanted to try an egg white recipe b/c meringue powder is so much more expensive. But nope, your recipe is sooo much better--faster drying, colors blend smoothly, liquid doesn't weep out, etc.--that it's worth the extra cost. Thank you!
Thank you for this recipe. I live in the Pacific Northwest, and although we have had very dry weather this year, normally it is very wet. This will be my go-to recipe when the inevitable rainy weather starts up again. Thanks!
This is basically my RI recipe, except that mine does not use cream of tartar, and mine does not dry fast. Is it the cream of tartar that makes it dry faster? And if not, what about this recipe make it faster drying?
Thank you so much for this great recipe. It has almost eliminated all the bubbles and craters in my cookies! I use almond extract instead of the butter flavor (I don't like the smell of the butter) and the icing tastes way better than regular royal icing. Thanks for sharing!!!
This is my all time favorite royal icing recipe! I have used it since I began decorating cookies. Because my house is usually so dry, I only need to use 5 Tbs of meringue powder. I also add 1 tsp of glycerin which helps soften the bite and helps cookies to stay soft longer. Thank you for sharing. ♡♡♡♡♡
Cat Colbert posted:This is my all time favorite royal icing recipe! I have used it since I began decorating cookies. Because my house is usually so dry, I only need to use 5 Tbs of meringue powder. I also add 1 tsp of glycerin which helps soften the bite and helps cookies to stay soft longer. Thank you for sharing. ♡♡♡♡♡
Ditto!! I also add glycerin, 1 tsp, for the same reason. This is a great recipe. When I plan to pipe a lot of flowers then I'll usually add 1/4 C additional powdered sugar.
I am from Australia and apart from being very difficult to find anyone that sells corn syrup when you do it is way to expensive. Is there any alternatives that can be used.
Does this icing work well for pre made flowers?
Karen, sharing this receipt makes you supreme for sharing a receipt another person would secretly preserve ;o)
BTW, i think i have been using a very similar receipt, the ingredients are the same. Everytime i use it, i just think it doesn't need dehydrator. And the receipt was shared to me by another person.♡
What is it about this recipe that makes it quick-drying? Is it the cream of tartar?
@Julia M. Usher do you have any ideas about what would make SugarDeaux's recipe dry faster and could whatever it is be applied to RI made with pasturized egg whites?
Thank you for sharing your recipe. The kids at our church make cookie decorations every year, I am definitely trying this recipe. I'm hoping this will be easier one cookie at a time instead of doing multiple cookies.
Pip & Bakerloo...I cannot explain exactly why this icing dries as quickly as it does or resuces craters. Yes, I do believe the cream of tartar plays an important role. What i do know is that many batches of icing were made and experimented with by changing measurements, brands of ingredients, time mixing and other steps. The combo of the MP, cream of tartar and mixing time would be most important. Whatever, the reason for its quick drying and smooth surface-it works. ��
May I use pasteurized egg whites instead of the meringue powder in this recipe?
Hi Karen. I have used your royal icing recipe for years. I also think I remembered you having a smaller batch recipe too. If so would you mind providing a link for that one. I have been googling it and cannot locate it. I recently lost your recipe and thought I had the small batch with it too. Thank you in advance.
Ismellicing posted:May I use pasteurized egg whites instead of the meringue powder in this recipe?
Is the meringue powder essential in making this a quick dry icing?
I've never used corn syrup or cream of tartar in my RI, and my recipe is very similar to this. It gets really humid here in the Summer and flooded cookies need to dry overnight in order for me to package the next day. I'll have to give this a shot sometime!
Thank you so much for sharing! I will have to use my new Wilton I just bought before I can buy the CK. Can I use Lorann's Flavored Oils instead of the extract? They are all clear?
Question: what is the best consistency for writing with RI?
I'm going to try this icing because it takes forever for mine to harden. Do you think this would work well (become hard enough) if using a stencil without waiting days?
Hi Karen! Thank you for sharing your RI recipe. I've been struggling with icing craters way too much and I just don't know what else to do. I'm gonna try your recipe for sure! I just want to ask: can I just skip the Vanilla and Butter flavors? I use a MP that has a good taste so I currently don't add any extra flavor to my RI. But I guess if I don't add the flavors in using your recipe I'll get a very different consistence from the original. What can I use to subbstitute the Butter and Vanilla flavors?
@Julia M. Usher could you help me? I just saw Karen's last visit was in 2017, hope you're having a great day.
Thank you from advance!
Wow! Thank you so much for sharing this recipe!
Has anyone already used raw egg white instead of meringue powder? And if so, how much would that be?
regarding the flavoring. Can you use lemon juice instead of lemon flavor? I have seen a couple of recipes that call for lemon juice? also have no clear vanilla. Can I use regular vanilla extract?
I just want to say THANK YOU for this recipe! It is an absolute LIFESAVER! It has been so humid in Virginia, and I lost an entire set of cookies to the humidity and my icing not setting (4 days and still not dry!).
I have never had an issue with my RI, but I was in a pinch to get some custom cookies done for a real estate agent for tomorrow! I wanted to make sure the RI would dry completely.
I followed the directions exactly! The only thing I changed was using orange extract rather than the flavors it suggested. What a beautiful icing! It was so smooth and easy to thin down to the correct consistency. It made a very large amount that will help me fill additional orders before Valentine's Day.
As for the drying time...it was 9:00 PM. I flooded the cookies and sat down to wait. By 11:00 PM they were ready for my final details. I left them to sit on my counter before packaging in the morning.
This will 100% be my go-to recipe!
I have a hand mixer, as I cant seem to find a whisk attachment for my kitchen aid. Does a hand mixer work?
Will a hand mixer (kitchenaid) work instead of the whisk? I cant find the attachment sadly
