Royal Icing (without egg whites or meringue powder)

Royal Icing

“Royal Icing is a stiff icing used for decorating and it is usually made with egg whites or meringue powder. I never liked the hard royal icing where it is so sturdy that it cracks when you bite it. And I never cared for the taste either.

But I discovered a trick I use all the time now! ……CORN SYRUP!

Corn syrup gives you the same sturdy icing, you can definitely stack them, and it tastes wonderful!  Go ahead and stack the cookies without them sticking to each other and ruining the decorations!  

I never cared for the taste of traditional royal icing, but I liked the LOOK of it.  This icing recipe tastes delicious, LOOKS GREAT, and is so easy to make!

The best thing is you can stack the cookies with no fear! 

Enjoy!”

Royal Icing~ (Without Egg Whites or Meringue Powder)

angiesopenrecipebox.com
Corn Syrup is the secret I discovered to a sturdy icing that tastes great, and it isn't so hard that you crack your teeth! It is sturdy enough to stack cookies with ruining them!
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Servings: 36 cookies
Calories: 30

Ingredients

  • 2 cups confectioner’s sugar
  • 4 teaspoons milk
  • 4 teaspoons corn syrup light
  • ½ teaspoon vanilla extract or extract of your choice.

Instructions

  • Mix all ingredients together in an electric mixer and beat on medium high speed until creamy.
  • Add a few more drops of milk for a thinner consistency, if desired.

EXTRA TIP:

CONSISTENCY:  You can control the thickness or thinness of this frosting by adding a bit more confectioner’s sugar or a bit more milk. It won’t affect the sturdiness of the frosting.
NUTRITION FACTS CRITERIA:  This recipe makes about 2 cups of frosting and will frost about 36 average size cookies.  
Nutrition
Sodium: 1mg | Calcium: 1mg | Vitamin A: 1IU | Sugar: 7g | Potassium: 1mg | Cholesterol: 1mg | Calories: 30kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 8g | Iron: 1mg

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