SUGAR COOKIE ICING WITHOUT MERINGUE POWDER RECIPES
EASY ROYAL ICING (WITHOUT MERINGUE POWDER)
This easy royal icing recipe for sugar cookies will totally change the way you think about royal icing. It comes together super quick and you don't even need a mixer! Best of all, this is royal icing made without meringue powder!
Provided by Lynn April
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 4
Steps:
- Place powdered sugar in a medium bowl and set aside. In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved.
- Add sugar water to powdered sugar and stir until completely combined. Mixture will be thick. The consistency you're looking for is a slowly dripping icing that disappears into the bowl within about 12 seconds. Add water by drop if you think it's too thick. If it becomes too thin, add more powdered sugar by the teaspoon. Use immediately.
- If you need to wait to use your icing: cover tightly, and use within 1 day. You will need to stir it up again and possibly add more water before using. Re-test the consistency before using.
- If you want to color your icing, I prefer gel colors: my favorite brand is AmeriColor. They have a huge and gorgeous collection of colors in a 12 pack or a 50 pack.
ROYAL ICING WITHOUT MERINGUE POWDER OR EGG WHITES RECIPE ...
Free of meringue powder or even egg whites (safe for consumption for everyone!), chef Ryan Scott's recipe for royal icing is fuss-free.
Provided by Ryan Scott
Number Of Ingredients 7
Steps:
- Whisk the powdered sugar, corn syrup, vanilla and salt to form a smooth icing
- Add 4 tablespoons milk to thin out the icing, gradually adding more milk as needed
- For piping, the icing should resemble the consistency of toothpaste
- Transfer to a piping bag
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- Sift sugar into a bowl of an electric mixer. Add remaining ingredients. Using the paddle attachment, mix on low until sugar is incorporated. Increase speed to medium and beat for 5 minutes. Check for stiff peaks. If needed, increase speed to medium-high and continue beating icing, watching closely for stiff peaks. Once stiff peaks are formed, transfer the icing to bowls and cover with plastic wrap, pressing the wrap onto the icing to prevent crusting. At this point, the icing can be tinted with gel paste food coloring. The icing can also be thinned with water to fill in piped outlines.
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