Ingredients15 m servings 82
- Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.
- Cook's Notes:
- If the icing is too thick, thin with water, a tablespoon at a time.
- Tint icing with food coloring if desired.
- Store at room temperature in an airtight container for up to one month.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 82 calories; 0.6 19.4 0.3 0 4 Full nutrition
ReviewsRead all reviews 5
Awesome icing! I did thin mine a bit with water b/c I wanted to be able to pipe it on the cookies easily. Tastes great and easy to make...a definite keeper~YUM! Thanks for sharing. :)
I LOVE this recipe!! I’ve tried several and this is it for me. I divide the icing into small bowls, then add coloring, then add small amounts of water to get the right consistency. Also..if I ne...
This is an excellent recipe. Best royal icing I’ve ever made. Has a nice shine to it and perfect consistency. I reduced the vanilla and added 1/4 tsp of almond extract. Delicious.