Royal Icing

Step 1

In bowl of stand mixer fitted with paddle attachment, add powdered sugar and meringue powder. Mix on low until incorporated.

Step 2

Add corn syrup, vegetable glycerin, vanilla, white gel paste food color. Mix on low speed. NOTE: White gel paste food color is part of the base recipe used to prevent color bleeding during drying.

Step 3

While mixer is on low, add one tablespoon of water at a time. Increase to medium speed when all ingredients are incorporated. Add more water if needed. You want icing to be soft and pliable like the consistency of toothpaste. We call this pipe consistency icing.

Step 4

Remove some icing to a small bowl. Cover remaining icing until ready to use.

Step 5

Add a few drops of gel paste food color to the icing in small bowl. Mix well. Add about ¼ of this pipe consistency icing to a piping bag fitted with a tip. Secure bag with knot, rubber band or clip.

Step 6

To the remaining ¾ colored icing, add a drop of water and mix well. Continue to add water until icing ribbons start to smooth out when spoon is lifted in the air. Icing should be the consistency of Elmer's glue or a very thick syrup. We call this flood consistency icing.

Step 7

Add flood consistency icing to piping bag or plastic piping bottle. Secure with knot, rubber band, clip or lid.