Rating: 4.5 stars 4.5
121 Ratings
  • 5 star values: 90
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 2

I received this recipe from a professional baker. I prefer to use this instead of a regular royal icing recipe with egg whites. It hardens nicely and is glossy rather than matte like regular royal icing. Use almond, orange, or lemon extract, whatever you prefer.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
60
Yield:
2 -1/2 cups
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

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Cook's Notes:

For thick icing, which you will need for outlining and details, add more sugar until icing is quite thick. Icing can be thinned with a few drops of water to make a glaze for filling in outlines or dipping cookies.

Icing hardens into a shiny glaze quickly. Keep stirring your bowl of icing as you work with it.

Nutrition Facts

24 calories; carbohydrates 6.2g; sodium 0.3mg. Full Nutrition
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