• B53794ff40c99a6bf3a92626367d854a

Royal Icing (Sort Of): By "The Decorated Cookie"

I found this through lots of googling, lol. Great icing for cookies. it dries hard enough to handle and pack when left overnight, but not rock hard, like traditional royal icing. Love you, Mom I make half the recipe for Sally's addiction sugar cookies

Prep
Cook
Serves 60people
Ingredients
4
tbsp meringue powder (available at many supermarkets and in most craft stores)
1/2
cup water
6
cups confectioner’s sugar (may need more or less, see the consistency advice above)
1
tsp vanilla extract
2
tbsp Crisco
2
tbsp light corn syrup
Directions
1.
Whip the meringue powder and water on high speed for a looooong time, several minutes, until it’s fluffy and peaks form (use an electric hand beater or the wire whisk of your standing mixer). Gradually add the rest of the ingredients to desired consistency. Store at room temperature in a sealed container for up to a month.
2.
Note:This frosting is similar to traditional royal icing, but I add shortening and flavoring to make it taste delicious. Thus, it dries hard enough to handle and pack when left overnight, but not rock hard, like traditional royal icing. The consistency is NOT the runny kind used for flooding. It’s stiffer. Take a spoonful, turn it over the bowl. The frosting should cling to the spoon and slowly fall into the bowl. That’s the right consistency. You may thin this icing with water to make it the right consistency for flooding. Use royal icing (sort of) for cookie decorating.

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