I’ve been watching Christmas baking shows and get inspired by the talented cookie decorators who create absurdly intricate designs. I say to myself, “I can do that!”
Each year, at our Christmas gthering, we decorate cookies after dinner and each year, I try to improve on my royal icing recipe so that the cookies dry hard and are stackable, as well as delicious. Therefore, here is my newest royal icing recipe after many fits and starts!
Beat on high speed the water and meringue powder till thick and frothy. Add the light corn syrup, white crisco or lard, vanilla, and confectioners (powdered) sugar. Mix thoroughly till satiny and creamy. You may use lemon or almond extract for flavoring, but I prefer vanilla.
Portion out the icing into small airtight containers and add assorted gel food colorings. Use decorator icing bags and tips or ziploc bags with the corner snipped off for piping. Provide sprinkles, colored sugars, and miniature candies for added decoration and personality.
What cookie decorating tips and tricks can you share?
1/2 cup of water
1/4 cup meringue powder
7 cups powdered sugar
2T light corn syrup
2T white crisco
1 t vanilla