Recipe Post - Icing

Sweet Hope Icing

There are several recipes for Royal Icing, but this recipe combines the best of both worlds - Regular and Glaze. It has a softer bite, and dries with a subtle shine.

Some of the products on here have direct links to Amazon. As an Amazon Associate I earn from qualifying purchases. Thank you.

Part 1: Royal Icing:

2 pounds Powdered Sugar

2 rounded Tablespoons Meringue Powder

1/2 C + 1 Tablespoon Water

Optional: 2 teaspoons Glycerin (added in the final step). This is not really needed for flooding or basic decorations due to the corn syrup in the glaze recipe. 

Mix the meringue powder into the powdered sugar until thoroughly incorporated.  At the lowest setting of your mixer and using the paddle attachment, add in the water.  Once the water is incorporated into the sugar mixture, it will appear thick and lumpy.  Stop the mixer, scrape down the sides of the bowl.  Continue beating at a medium setting until the icing is smooth and has the appearance and consistency of toothpaste.  Beat for an additional 30 seconds to allow some air to become incorporated into the icing.  (When making royal icing we would continue to mix the icing until it forms soft peaks however because it will be further mixed when combined with the glaze, it's important to not over-beat during this initial step.)

Move the royal icing into another bowl and then cover the top of the bowl with a slightly damp kitchen towel or bowl cover. No need to wash the paddle or bowl.

PART 2: GLAZE ICING

2 pounds powdered sugar

½ cup water [save some for later if needed]

½ cup light corn syrup

You want to save a little water in case you need it later. Add all of the ingredients to the bowl in the order listed so that the powdered sugar is on the bottom of the bowl.

Beat at low speed until the ingredients are combined. Turn off the mixer, scraping the sides and bottom. Turn it back on and mix on MEDIUM speed until well blended and smooth like thick honey. This will take about 2-3 minutes. Don't worry about over-mixing the glaze.

At this point if you want to freeze your icing, combine the two types and put into containers and freeze.  If you want to use it now, then move onto the next step.

PART 3: FINAL STEP

4-6 t flavoring

2 tsp glycerin (optional)

Add the royal icing into the glaze icing along with your flavoring and glycerin [if using]. Mix at LOW speed for 30 seconds. Use a spatula to scrape down the sides and the bottom of the bowl. Turn back on and mix on LOW for another 30-60 seconds or until you can see that the two icings have become thick and fluffy.

Take out what you need and adjust that amount to the consistency you’re after. For flooding, add more water. For flowers and such, add more powdered sugar.

Icing can be left on the counter in an air-tight container for two-three days or stored in the refrigerator for up to 7-10 days. It can be kept in the freezer indefinitely. When using frozen or refrigerated icing be sure to allow the icing to thaw completely since it needs to reach room temperature to get a true gauge on the icing consistency. Should you notice any separation in the icing just hand stir until the liquid is incorporated back in.

Note: I like to add some white gel food coloring to my icing so that it stays really white. That is also optional.