Royal-ish Icing
A combination royal/buttercream icing for cookies.
This recipe doesn't dry as rock hard as traditional royal icing but left to dry overnight it will dry well enough to handle, package, wrap and even ship your cookies. You can store this for several weeks in air tight containers. This freezes very well (after decorating let your cookies dry overnight and wrap well in Ziploc bags and freeze. Let the cookies thaw completely in the Ziploc bags before removing).
Ingredients
- 4 Tablespoons meringue powder
- 1/2 cup cold water
- 6-8 cups confectioners sugar
- 1 tsp. vanilla extract
- 2 Tablespoons vegetable shortening (Crisco)
- 2 tablespoons light corn syrup (optional)
Preparation
Step 1
In a mixer fitted with a wire whip mix the meringue powder and cold water on low then switch to the highest speed and whip for several minutes until fluffy and stiff peaks form. Add about 3 cups of the confectioner's sugar, vanilla, shortening and corn syrup (if using). Blend well. Add 3 more cups of confectioner's sugar and blend well. Add the rest of the confectioner's sugar 1/2 cup at a time up to 2 more cups ( i usually end up with 7 cups total) until desired consistency. This icing is forgiving - you can add a bit more Crisco and/or light corn syrup to taste. Add more confectioner's sugar or water to thicken or thin.