This sugar cookie icing without corn syrup is easy to make and requires only 3 ingredients. It is perfect to decorate Christmas cookies!
This royal icing is perfect for my soft cut out sugar cookie recipe. The icing hardens beautifully and it is perfect to stack the cookies.
Recipes that use corn syrup claim that adding it gives the royal icing a nice shine. Since I usually add sprinkles to my cookies, it is not something I care too much about.
Ingredients for basic royal icing
For this royal icing recipe we need 3 ingredients plus food coloring.
- Powdered sugar.
- Meringue powder: I like to use this instead of egg whites.
- Vanilla or almond extract: Vanilla is the safest bet since almond extract can be a nut allergen concern. If you can find clear vanilla it is best because it will keep your icing bright white.
Instructions
This recipe will give you a starting point to your royal icing. It will be quite thick to begin with but you can add water as needed to achieve the consistency you want.
I used a stand mixer but you can use a hand mixer too. If using a stand mixer, fit it with the whisk attachment to add air to the icing and make it fluffy.
From there I divide the icing into mixing bowls to add the food color and some water until I achieve the right consistency.
Troubleshooting your royal icing
When the royal icing is just mixed it will have a thick consistency that many refer as troll hair. It has stiff peaks that hold their place for a few seconds.
If you try to use the icing as is, your sugar cookies will look like they have butter cream frosting on top. It will be thick and it will not harden or dry up.
If you add too much water to your royal icing, the consistency will be too thin and the icing will not set or harden. It will overflow the cookies if there is no border.
It will give you an uneven coverage of the cookie and be sticky to the touch.
To achieve the right consistency you will have to add more powdered sugar to thicken up the icing.
The right royal icing consistency will depend on what look you want to achieve and what tools you are using.
For this cookies, the right consistency of icing is somewhat spreadable and soft. This will allow you to reach the edges and cover the cookies nicely.
Storage instructions
If not using the royal icing right away, cover it with a damp tea towel.
The royal icing will keep well stored at room temperature cover with a layer of plastic wrap for up to a week.
Sugar Cookie Icing Without Corn Syrup
Ingredients
- 2 cups Confectioners' sugar
- 2 teaspoons Meringue powder
- 1 teaspoon Vanilla extract Clear vanilla extract if possible
- 2 Tablespoons Water plus more as needed
Instructions
- In the bowl of a stand mixer with the whisk attachment add the confectioners' sugar and meringue powder.
- Mix on low and start adding the water and vanilla extract. Beat for 1 minute until you obtain a uniform consistency.
- Increase the speed to medium-high and beat for 5 minutes until stiff peaks form.
- Add additional water, one tablespoon of water at a time until the icing reaches a 10 second sink consistency (a drizzle of icing takes about 10 seconds to sink back into the icing).
- If using gel colors divide the icing into small bowls and add coloring as needed.
- Transfer the icing to pipping bags or a shallow bowl.
- You can dip the cookies into this icing or pipe details as needed.
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