I love this recipe! It makes an icing that gets hard enough to stack, but soft enough to have a nice bite. I often add orange extract in place of vanilla. Thanks!
Little late to the comment section but will this icing dry hard enough to package the cookies?
TiffysTreats posted:Little late to the comment section but will this icing dry hard enough to package the cookies?
I have been packaging/stacking without any problem.
I am just beginning the cookie decorating addiction and finding a good royal icing recipe is sooooo confusing. Love this forum for great advice and a new recipe to try out. And the more I can practice the more cookies I can eat! And maybe even share. LOL
Have you tried this with royal frosting transfers? Looking for a solution for my cratering balloons... Thank you so much for posting your recipe!
Karen-SugarDeaux posted:*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
I am definitely going to try this recipe. I had problems last night with cratering with the one I used. Does halving this recipe work?
I am pretty new to trying different recipes in the cookie world- this recipe is awesome- thank you SO much for sharing it. My new go-to icing for sure 
Rachel Boothe posted:Karen-SugarDeaux posted:*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
I am definitely going to try this recipe. I had problems last night with cratering with the one I used. Does halving this recipe work?
I haven't tried halving it. I have been using it for awhile now and I have sadly gotten craters now. I have continued to use this recipe because it dries so quickly, but I zigzag a little icing into small areas I think might crater and let it crust, Then I ice over it and immediately put it in front of a fan.
Definitely a game changer. It is really stiff and perfect for RI decorations and does dry super fast. Love it!
I know from using Sugardeaux Royal icing that it is extremely fast drying, but can someone tell me how it responds to a dehydrator? My husband surprised me with one last weekend and I really want to use it. Thanks.
