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12.21.2011

Because you asked...

this is the icing recipe that I now use.  It is VERY similar to the buttercream that I originally used, but this one will set both better AND faster. I personally, did not create this recipe...I did however adjust it to my own liking.  Feel free to "play" with different flavorings or different amounts of flavorings!  Enjoy!


Royal Icing

2 lb. bag Powdered Sugar
6 tbls. Meringue powder
¾ tsp. Cream of Tartar
5 oz. Warm Water
1 tsp. butter flavoring
2 tsp. clear vanilla extract
1 tsp. almond extract
Approximately 3 tbls, Light Karo syrup

Directions
(using Kitchen aid mixer)

Mix meringue powder and warm water on med. High till thickened and double in size.

Add Cream of Tartar and flavorings…mix about 30 seconds.

Add half bag of powdered sugar (I sift mine to prevent small lumps that clog your tips when piping) and mix on low until smooth, approximately 30 seconds.

Add karo syrup, mix about 10 seconds

Add remaining Powdered sugar and mix on medium high for about 30 seconds.  Scrape sides of bowl and mix for one more minute.

Makes enough RI to ice approximately 3-4 dozen medium cookies.
Store in airtight container up to two weeks






There's a skinny girl who lives inside of me that's screaming to get out...I can usually shut her up with cookies!
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3 comments:

  1. tararebekaDecember 21, 2011 at 8:33 AM

    Thanks for posting this. I've used both your buttercream recipe and SugarBelle's RI recipe, but you're absolutely right, this stuff sets up a lot faster than either one of those. It also has a great matte finish.

    ReplyDelete
  2. MGDecember 27, 2011 at 3:15 PM

    Thank you!!! Popping in to print this out. I think I am FINALLY ready to give your cookies a try this week.

    ReplyDelete
  3. FlyAwayHomeDecember 31, 2011 at 1:49 PM

    Yay! a recipe to use my new kitchen aid mixer!

    ReplyDelete

So "sweet" of you to stop by...it makes my day when you take the time to tell me that you did!