royal icing, and this easy to make? I had to try it myself to see. But I was skeptical, so it took me a few months.
2 cups powdered sugar
3-4 Tbsp. milk (or water)
1 Tbsp. light corn syrup
2 tsp. clear vanilla flavoring
It will probably be more like a ball of icing before it settles. I needed closer to 4 Tbsp. of liquid each time, but it's always better to start out with the 3 Tbsp., and add more milk 1/2 tsp. at a time.
For the icing to "flood" the cookies, you want the icing to "melt back in" within a slow count of 12-15.
*Note: Let the icing set for a couple of minutes after you add that first round of milk. I found that mine tended to get thinner after a minute or two of resting. Not hugely so, but enough that you may be able to take out some of the liquid. (Maybe then leading to better drying... I'll talk more about that in a second.)
Then I just decorated with the icing as I normally would royal icing, with the exception of having a good outline... which is what I need to work on with this icing before I can render my final opinion.
However, the un-outlined one overflowed its banks in two places.
I don't love either one. But they're not terrible.
As for the 'hard-drying' claim... they do "dry," but it's not quite as hard as royal icing. The icing remains a little tacky for a few days. I was able to stack them with parchment paper between the layers of cookies, and they didn't get deformed much. But they just didn't dry or hold up quite as well as the royal icing does.
That said, my husband said he preferred the taste of this icing to the royal icing.I'm on the fence about it. I need to have a side by side comparison.
Click the Links Below to See:
Royal Icing Recipe
Vanilla Sugar Recipe
Other Cookie Decorating Ideas and Projects
And don't forget, if you shop at Amazon.com through my link, you support this blog and its contents. Thank you!