*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.

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!

      

     

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!

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!

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!  

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 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.

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. ��

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.

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! 

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 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

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