One thing I have learned as I read through recipes and food blogs is that my attention span is short and I am impatient. When people have this huge lead-in to a recipe about how they came across it, and adapted it, and how their mother’s brother’s wife’s cousin’s ex-fiancé used it at a holiday party and everyone loved it, I am done. I seriously now just scroll to the bottom until I see the word “ingredients” and a bulleted list. So if you are like me, I am just going to post this awesome royal frosting recipe here with no strings attached. You are welcome. Enjoy.
- 6 cups powdered sugar
- ¼-½ cup whole milk
- ¼ cup light corn syrup
- 1 teaspoons almond extract
- 1 teaspoon vanilla extract
- In the bowl of a stand mixer (or medium bowl and hand mixer) combine sugar and ¼ cup milk on low. Mix until smooth.
- Add milk as needed to create a smooth mixture. Add slowly to make sure your icing isn’t super runny, however, I do find that I use the whole 1/2 cup every time.
- Add corn syrup, almond extract and vanilla extract. Scrape and incorporate.
To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup. In my experience this recipe make a good outline icing, so I just remove the amount I want for my flood icing and add in a little milk to that (in VERY small amounts).
If you are coloring your icing, do that first and then make flood icing.
To easily fill a piping bag, place the piping bag into a tall glass and fold it over the sides, then simple pour or scoop the icing into the bag.
I find it a lot cleaner and easier to decorate if you use a rubber band on the top of your filled piping bag.
Keep unused icing sealed until ready to use.
When not using a bag of icing, I keep it sealed in a tupperware on my counter while decorating to keep little crumbs from hardening and getting messy.
This recipe is adapted from The Slow Roasted Italian and she says, “This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.“