I received this royal icing recipe with corn syrup from a professional baker. I prefer to use this instead of a regular royal icing recipe with egg whites. It hardens nicely and is glossy rather than matte, like regular royal icing.
Ingredients
- warm water: 0.25 cup
- light corn syrup: 1 Tbsp
- almond extract: 0.25 tsp
- confectioners' sugar: 3 cups (or more if needed)
Metric Conversion
Stages of cooking
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Stir together warm water, corn syrup, and almond extract in a small bowl until corn syrup and extract have dissolved.
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Place confectioners' sugar into a large bowl and pour in corn syrup mixture. 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.
