Take your cookie decorating to the next level with this amazing royal icing recipe!
Who doesn’t love making cookies? Especially sugar cookies. There’s just something so wholesome about spending the day baking, rolling, and decorating cookies. I recently spent the day with my friend, Kelli Eldred. The girl’s got some serious cookie decorating skills and she stopped by to share some of her cookie decorating tips and tricks with me. According to Kelli, one of the most important tricks is to have a great royal icing recipe. You can use a thicker icing to outline the cookie, and a thinner icing to “flood” (or fill in) the cookie. This recipe yields a very thick icing. Just use a little water to thin it to your desired consistency. This particular royal icing recipe is Kelli’s favorite and I think there’s a good chance that you’ll love it, too.
There’s one thing we still haven’t mentioned – the cookies. You can either go with a traditional gluten-free sugar cookie recipe or with gingerbread cookies. Both roll and cut out beautifully and will provide the perfect base for your creations.
- 1/3 cup meringue powder
- 1/2 cup warm water
- 2 tsp gluten free vanilla
- 2 lb powdered sugar
- 1 tbsp light corn syrup
- Combine meringue powder, warm water and vanilla into a mixing bowl.
- Using your mixer's paddle attachment, slowly add powdered sugar.
- Add corn syrup, then continue to mix for three minutes on high. Your icing will start to turn white and have a fluffy look. DO NOT overmix.
- This will produce a very stiff icing. To thin, slowly add small amount of water until your icing reaches the desired consistency.
Cookies by Kelli Eldred, Photos by James Collier