In a previous post, I shared my Sugar Cookie Recipe, that I use all the time at Adonai Cookie Shoppe.  

The sugar cookie dough took a couple of tries to get right and I’ve used it for the last five years without any issues.  Now, this Royal Icing situation is completely different.  I searched for YEARS until I found something that works for me.  Not only for taste, texture and mouth feel when you bite into my cookies, but also for the climate I live because, yes these things matter.

So I played around with a lot of different ideas.  Some things worked, some things didn’t.  I had to research what the heck several different kinds of royal icings were.   Frankenfrosting was the most interesting one I found.  I tried Sweet Sugarbelle,  and several others and so natural I combined different things from each of these amazing bakers and came up with what’s below.  My cookies are hard to touch but have a soft bite and its amazing!

 

Happy Decorating

 

 

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Royal Icing Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 1. Begin by adding the powdered sugar and meringue powder to your mixing bowl. Using the paddle attachment, gently mix. 2. With the mixer on low add the water and the water and flavoring. 3. Turn the mixer on HIGH and let mix for 2-4 mins. 4. The icing will grow in volume and become thick and fluffy. 5. Mixing times can vary greatly so be very careful not to overmix. 6. Icing should reach a soft peak when you lift up the paddle. 7. Once this step is completed, you can color the icing and water it back down to flooding consistency. I strive for a 7-10 second flood icing.
Recipe Notes

It is important to reach a soft peak and then separate the amount needed out and add water to change the consistency.  It is important to do this or else it will not work.

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