This has been a long time coming! I have been working on modifying my icing recipe to get a foolproof icing that makes decorating easy! Enjoy!
Ingredients
- 8 Cups Powdered Sugar – one full bag
- 3/4 cup of warm water
- 4 T Meringue Powder
- 2T Light Corn Syrup
- Food Coloring
Instructions
- Mix water and meringue powder in your mixer with the whisk attachment (or by hand) until it is nice and frothy. This usually takes about a minute or two.
- Add in powdered sugar and mix until smooth
- Add in corn syrup and mix on medium for 4 minutes
- separate into bowls, add water to adjust consistency and add color according to your cookie design!
Helpful tools
- Icing bags: https://amzn.to/43BYwmA
- Scribe tool: https://amzn.to/4k7a07E
- Small spatulas (I use these when I move my icing to smaller bowls to mix in color): https://amzn.to/43yLF4t
- small bowls (great for coloring icing and storing): https://amzn.to/43AX5or
- food coloring: https://amzn.to/4dH5t9D
It is as easy as that! I have a few things to note about this recipe for anyone who is interested… First, I personally like a more plain icing. I add lots of vanilla to my cookies so I do not add additional vanilla or other flavoring (you will commonly find almond extract) to my icing. That is personal preference and if you would like to add flavor, it would be great to add at the same time the meringue powder is mixed in. Second, the use of corn syrup is what differentiates this recipe the most from my previous icing recipe. Corn syrup often makes people cringe but it is no better or worse for you than the powdered sugar in the icing. Let’s be real, we are making cookies, not kale chips. If you want to get technical, powdered sugar is 50% glucose and 50% fructose and corn syrup is 100% glucose. In the end, we are just altering the sugar to include more glucose than fructose. The benefit of the corn syrup is the consistency that it creates! It helps to form a much smoother icing and gives it more “puff”.
I had no intention to turn this recipe into a science lesson but I hope a few people learned a little about different sugars! Let me know if you try it and as always, I am happy to answer questions!
Happy baking!
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