Karo Syrup Royal Icing Recipes

SUGAR COOKIE ICING

Steps:

• Stir the powdered sugar and the milk until smooth.
• Beat in corn syrup and vanilla until icing is smooth and glossy.
• If it's too thick, add more corn syrup.
• Divide icing into separate bowls and stir in food coloring as desired.
• You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.

EASY HOMEMADE ROYAL ICING RECIPE

Steps:

• In a large mixing bowl, add your powdered sugar.
• Slowing add in your milk, corn syrup, and almond extract while mixing with a hand mixer on low.
• Once all your ingredients are mixed well you can turn up the mixer a notch.
• After about a minutes you should have a thick smooth icing.
• Separate your icing into 4 small bowls, add a drop of your food coloring to each one and mix.
• Carefully pour your icing into your decorating bottle or icing bags and have fun decorating!

RIDICULOUSLY EASY ROYAL ICING RECIPE FOR SUGAR COOKIES

Steps:

• Add confectioners' sugar to a mixing bowl or to the bowl of your stand mixer fitted with the wire whisk attachment.
• Start mixing on low, and slowly add the milk, corn syrup, and vanilla extract. Continue to whip on medium until smooth.
• If the royal icing is too thick, thin it out by misting it with a spray bottle of water, one spritz at a time, until it reaches the proper consistency. If it's too thin, add additional confectioners' sugar a teaspoonful at a time, until it reaches the proper consistency.

EASY SUGAR COOKIE ICING RECIPE

Steps:

• Pour all ingredients a medium sized mixing bowl. Using a rubber spatula, stir the sugar cookie icing for 1-2 minutes until it is smooth and glossy. When you start stirring, you may think it's never going to work because it looks chunky but keep stirring and it will get smoother.
• Once smooth and glossy mix in a tiny bit of food coloring, as desired. If wanting to use multiple colors, this is when you will divide the icing into their own bowls before adding the color.
• After adding the food coloring, your icing should be slightly runny, while still keeping its body. It will be at the correct consistency when you drive a knife through the center and the "crease" closes up in 15 seconds. If it takes longer than 15 seconds, you need to add more water (1/8 teaspoon at a time). If it takes shorter than 15 seconds, you need to add a little more powdered sugar (1 teaspoon at a time). *** SEE TUTORIAL VIDEO IN THE POST ABOVE TO WATCH HOW I DO IT ****Different climates and humidity levels can affect how dry the icing is, but this recipe can be adaptable by following the instructions above.
• Spoon the icing into piping bags or squeeze bottles with #2 tips. Although harder to control, you can also spoon the sugar cookie icing into plastic ziploc bags and snip off one corner.
• To decorate, first outline each cookie with the icing. Once outlined, fill in the rest of the cookie with the icing and use a toothpick to help spread the icing and fill in any holes.
• Enjoy the cookies immediately OR allow the icing to harden for about 12 hours, uncovered. You do not need to cover the cookies while they're hardening. The cookies will stay soft for 4-5 days in an airtight container.

ROYAL ICING

Steps:

• In the bowl of a stand mixer, beat the egg white powder, confectioner's sugar, 4 tablespoons water, the vanilla and lemon juice with the wire whisk attachment on medium high until it forms peaks, around 5-7 minutes
• If it is too stiff, add some more water to loosen

PERFECT AND DELICIOUS ROYAL ICING

Steps:

• Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.

DELICIOUS KARO SYRUP FROSTING

Steps:

• In a small bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form.
• Gradually beat in sugar until smooth and glossy.
• Gradually beat in corn syrup and vanilla until stiff peaks form.
• If desired, beat in food coloring of your choice. Makes enough frosting for 9-inch layer cake or 9 x 13-inch cake.

ROYAL ICING

Steps:

• Combine water and meringue powder in a bowl and beat with mixer until frothy.
• Sift powdered sugar into the same bowl and mix to combine
• Add syrup and extract if desired
• Beat the icing for 4-5 minutes until it is glossy and holds a peak if the beater is turned upside down

GLOSSY ROYAL ICING

Steps:

• Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

ROYAL ICING THAT DOESN'T DRY ROCK HARD

Steps:

• Use a whisk to mix together the water, meringue powder, and cream of tartar for about 30 seconds, making sure there are no lumps.
• In a separate bowl, sift the powdered sugar.
• Add the water mixture to the sugar and mix for one minute.
• Add the corn syrup, glycerine, food coloring and flavoring.
• Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes, pausing to scrape down the edges of the bowl if needed.