Royal Icing

Serving Size: 3 dozen cookies Prep Time: 15 minutes Cook Time: N/A


4 tbs Meringue Powder
1/2 cup Water (Scant: with a bit of room)
1lb (or 4 1/4 cups) Icing Sugar (Sifted)
1 tsp Corn Syrup (Light)
A few drops Almond Extract (Or any clear extract)


  1. Combine the meringue powder and water. Beat until combined and foamy. I found a hand mixer worked best.
  2. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting! It helps keep the icing smooth.)
  3. Add in the corn syrup and extract if desired. (The corn syrup helps keep the icing shiny.)
  4. Increase speed and beat for about 5 minutes - until the icing is glossy and stiff peaks form. If you lift up the beaters and are able to jiggle the icing without it falling over, it's done. Do not overbeat.

*Original recipe found on the Bake at 350 website. It's a phenominal resource for royal icing and flooding techniques.*