Royal Icing with Meringue Powder
Easy royal icing made with Modern Mountain Meringue Powder that whips up smooth and fluffy for picture-perfect sugar cookies.
Directions
In the bowl of a stand mixer, combine water and meringue powder. Using the whisk attachment, mix on medium-high speed until white, frothy, and doubled in size (1-2 minutes).
Using the paddle attachment, gradually add sugar and mix on medium speed for 4-6 minutes. Add corn syrup and vanilla/almond extract.
Check the icing consistency - different decorating steps call for different textures:
- Extra thick: does not flow off the whisk at all; very stiff.
- Thick: flows off the whisk slowly and smooths out in 18-20 seconds.
- Medium: flows off at a medium speed and smooths out in about 15-17 seconds.
- Thin: flows off quickly and smooths out in about 10-12 seconds.To reach the desired consistency, add warm water one tablespoon at a time, mixing and checking the consistency before adding more.
Tips
- Keep unused icing covered with a damp paper towel or plastic wrap so it doesn't dry out.
- Icing too thin? Add powdered sugar a little at a time until it firms up.
- Add 1 tsp vanilla or almond extract for extra flavor.
- Let decorated cookies dry several hours or overnight, depending on thickness.
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