Royal Icing

To get that nice glossy icing on a cookie that hardens without egg whites was not as hard as I expected. You can make this icing a little thicker or thinner by adding more or less rice milk. Use whatever color dye you want to create a beautiful cookie that everyone else will envy. Just make sure to let the cookies sit for at least a few hours (preferably overnight) for the icing to fully set and harden before stacking.

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Prep Time 5

Total Time 5

Servings: 64 TBSP

Course: Desserts, Frostings & Toppings

Calories: 30.9

Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 30.9kcalProtein: 0.003gPhe: 0.1mgPKU Exchanges: 0.01exch

Ingredients

3 3/4 cups Powdered Sugar, (Confectioners) 1 box
3 tablespoons Light Corn Syrup
6 tablespoons Rice Dream, Original Enriched
1 teaspoon Vanilla Extract

Method

In a medium sized bowl, stir together confectioners' sugar and rice milk until smooth.
Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more rice milk. If too thin, add more powdered sugar.
Divide into separate bowls. Add food colorings to desired intensity.
If desired, put the icing into cellophane cones (see video) or ziploc baggies with a very small corner off. Pipe the icing onto the cookies.
Allow icing to harden completely (ideally overnight) before stacking cookies.

Notes

Reader Q&A:
Q: hi! can you make the icing ahead of time? Hoping to make the icing tonight and decorate the cookies tomorrow. Thanks! A: yes
Q: Can you freeze this icing? A: It might separate a little, so you would need to re-stir it.
Q: Hi! It seems like I can only find light corn syrup with vanilla already in it. Do I just leave the vanilla extract out? A: yes
Q: Can I freeze frosted gingerbread or sugar cookies with this icing? A: yes

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