Royal Icing That Won't Dry Rock Hard


5 tablespoons meringue powder
3/4 teaspoon cream of tartar
3/4 cup warm water
2 pounds powdered sugar
2 tablespoons light corn syrup
1 teaspoon glycerin
12 drops white gel food coloring
1 teaspoon oil-free clear vanilla extract
1/2 teaspoon oil-free clear almond extract
1/4 teaspoon oil-free clear butter flavoring


Use a whisk to mix together the water, meringue powder, and cream of tartar for about 30 seconds, making sure there are no lumps.
In a separate bowl, sift the powdered sugar.
Add the water mixture to the sugar and mix for one minute.
Add the corn syrup, glycerine, food coloring and flavoring.
Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed.


The biggest complaint about royal icing is that it dries rock hard making it unpleasant to eat. This recipe includes ingredients to keep the icing soft on the inside so the texture is enjoyable. At the same time, the icing hardens on the outside so that it is sturdy enough for piping small details, stacking and shipping.


Friday, March 8, 2013 - 5:20pm


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