If you wanted to know how I make my icing from start to finish, you´ve come to the right place! This is a very easy and forgiving recipe.

Royal Icing Recipe:
1 bag of icing sugar (1kg) *see note below
3 tablespoons of meringue powder (30 grams)
2/3 cup of water (158 ml - do not use all at once)
1/4 cup corn syrup (85 grams)
1 tablespoon of vanilla extract (15 ml)
1 tablespoon of butter bakery emulsion (15 ml)
1 teaspoon of Americolor bright white (15 ml)

*Please note that I use a 1kg (2.2 lbs) bag of powdered sugar. If you are using a 2lb bag, all you need to do is reduce the amount of water you are using by a little bit.

Directions:
Place the powdered sugar and meringue powder in your mixing bowl. Using the paddle attachment or regular beaters, stir the ingredients together on the lowest speed.

While you continue on low speed add HALF of the water, corn syrup, vanilla and butter emulsion. You can use any single or combination of flavourings you want, this is my go to flavour (I will link the butter emulsion below).

Add in your white colour. You can use more than 1 teaspoon if it is not enough to bring it back to a bright white. I normally give it a good squeeze instead of measuring. Make sure to scrape your bowl down. If you find the icing needs a bit more water to come together, you can add another teaspoon or so until all the powdered sugar is incorporated.

Once everything is incorporated nicely, you can put your mixer to medium speed and mix it up for 1 minute, scrape the sides down and then mix for another 30 seconds to minute. Make sure not to mix for too much longer because if you over mix your icing will become crumbly or chalky.

If you find your icing is too thin, you can always add more powdered sugar and stir it in to thicken it up again. If your icing is too stiff, you can add a bit of water at a time to thin it down. Once you make it a few times, you´ll get the hang of how much water you need to make the consistency you like.

Meringue powder can be found at your local cake or craft supply stores!

If you'd like to donate to help support my channel, you can use this link (thank you so much!) https://www.paypal.me/littlecookieco

For the products I use, you can see below.

Please note: As an Amazon Associate I earn from qualifying purchases and may receive a small commission if you buy from one of my links below. This is no extra cost to you, however does help me keep my content free for you by supporting my business

Butter Emulsion: https://amzn.to/3gxwgI0

Americolor Bright White: https://amzn.to/3pRqHZd
Chef Master White is can be an alternative

For tipless bags that I use:
YOTIPP Piping Bags (regular) - https://amzn.to/3pJWLOM
Master Piping Bags (thin) - https://amzn.to/2RMrjTk

Scribe tool: https://amzn.to/3gkuI5w

Projectors:
AAXA Projector: https://amzn.to/393cLaO
Stand for Projector: https://amzn.to/3GSwrdY

Please see my channel for all my tutorials, tips & tricks to make the perfect decorated cookies!

Happy Baking & Cookie Decorating!