Soft Royal Icing Recipe for Decorating Cookies
Yield: Enough for about 20 medium cookies (adjust as needed).
Ingredients
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder (for stability; available at craft or baking stores)
- 6–7 tablespoons lukewarm water (adjust for consistency)
- 1 teaspoon vanilla extract (use clear vanilla if you want bright white icing)
- 1 teaspoon light corn syrup (keeps the icing soft and shiny)
- Optional: Gel food coloring for decoration
Instructions
- Combine Dry Ingredients:
- In a large mixing bowl, sift the powdered sugar and meringue powder together to remove lumps.
- Add Wet Ingredients:
- Add the vanilla extract, corn syrup, and 6 tablespoons of water to the dry mixture.
- Beat on low speed with a hand or stand mixer until the mixture is smooth and shiny (about 2 minutes).
- Adjust Consistency:
- Gradually add more water (1 teaspoon at a time) until the icing reaches the desired consistency:
- For piping details: The icing should hold stiff peaks.
- For flooding: Thin the icing slightly by adding a few extra drops of water.
- Test the consistency by dragging a spoon through the icing. If the line disappears in 8–10 seconds, it’s perfect for flooding cookies.
- Gradually add more water (1 teaspoon at a time) until the icing reaches the desired consistency:
- Coloring the Icing:
- Divide the icing into bowls and mix in gel food coloring if desired. Cover each bowl with plastic wrap to prevent the icing from drying out.
- Decorate Your Cookies:
- Use a piping bag with a fine tip for details and outlining. For flooding, use a piping bag or squeeze bottle.
- Dry the Cookies:
- Allow the icing to set at room temperature for 12–24 hours for a firm but not brittle finish.
Tips for Success
- Corn Syrup for Softness: The small amount of corn syrup in this recipe keeps the icing from becoming rock-hard.
- Cold Weather: Since your cookies will sit out in the cold, this icing will firm up beautifully while still remaining soft enough to enjoy when bitten into.
- Practice Writing: If you’re struggling with writing, ensure the icing is slightly thicker for piping letters. Use a smaller piping tip (#1 or #2) for precision.
- Storage:
- If you have leftover icing, store it in an airtight container with plastic wrap pressed directly onto the surface. It will keep for up to 1 week at room temperature.
Why Use This Recipe?
This icing gives you the smooth, glossy finish of royal icing but avoids the unpleasant brittleness. It’s also easier to work with for writing and decorating while being stable enough to handle cold outdoor temperatures at your farm stand.
Your current recipe is a great base for a glaze, but this modification might be just what you need to achieve detailed decorating with a deliciously soft finish. Enjoy experimenting and happy decorating!