Making Royal Icing

Ingredients:
3 Cups Meringue Powder
2- 7 lb. Bags Powdered Sugar
Water (see below)

STEP by STEP
Estimated 2 TBSP Corn Syrup

1 2 3 4 5

Add 3 Cups Meringue
& 1st 7 lb. bag powdered
sugar to the mixing bowl.
Incorporate dry mixture with
a long-handle spatula.
Add water
(see below amount for
varying consistencies)
Set & Run Mixer on low speed
for 5 min.
Scrape sides and bottom of
bowl with spatula.
Mix for 2 min.
Add 2nd 7 lb. bag powdered
sugar to the mixing bowl..
Push sugar away from the
front of the bowl to avoid a
mess.

Set & Run Mixer on low speed
for 5 min.
Scrape sides and bottom of
bowl. Add two squeezes of
Corn Syrup (estimated 2 TBS.)
and mix for 2 min.
Scrape sides and bottom of
bowl until incorporated.
Frosting should be smooth;
no clumps. Give another
quick spin if necessary.
Transfer icing to a plastic Done!!
frosting container. Cover to
avoid icing from drying out.

Three (3) most common measurements of WATER for the following consistencies:
5 1/2 Cups for cookie kit consistency - or hybrid consistency; think “lava”; flatten out w/ tapping bowl 5xs.
5 1/4 Cups for outlining consistency – or stiff consistency; think “toothpaste”; will not flatten out even w/ tapping bowl; keeps its shape
5 3/4 Cups for flooding consistency – or “10-15 second” consistency; think hair gel; run spoon through frosting & count.

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