Royal Glaze Icing
This is how happy I am with the results of the Royal Glaze Icing I used on these Disney Frozen cookies. When you bite into the cookie the icing is soft, yet stable for packaging. It is great for decorating just like royal icing. So with this icing you have the best of both worlds! Follow tips that you find in other royal icing tutorials for preparing, coloring, thinning and storing. This is basically MY NORMAL ROYAL ICING RECIPE, adapted from Sweet Sugarbelle’s recipe with the addition of corn syrup and glycerin. I got this from my local cookie friend Natalie. Thanks for sharing! (if you want to see how I made the Olaf cookie refer to this post).
Royal Glaze Icing
- 2 lb (1 small bag) powdered sugar
- 1/3 cup plus one Tablespoon (2 oz) meringue powder
- 3/4 cup warm water
- 1-2 Tablespoons oil free clear extracts (vanilla, almond or other)
- 1/4 cup corn syrup
- 1.5 teaspoons glycerin
Start by placing the powdered sugar and the meringue powder in the bowl of a heavy duty mixer. Turn to low to sift ingredients together. Add warm water mixed with extracts and continue to stir with the whisk attachment. Scrape the sides of the bowl. Once well incorporated mix on medium speed for 5-6 minutes. Mix on high speed for 3-4 minutes or until the icing is fluffy and holds a stiff peak. Now add the corn syrup and glycerin. Mix on medium speed for 1-2 minutes. Scrape sides of the bowl and mix again. Makes enough icing to decorate 4-5 dozen cookies.
*for a smaller batch use 1 lb powdered sugar, 1 oz meringue powder, .375 cups water, 1 Tablespoon extracts, 2 Tablespoons corn syrup 3/4 teaspoon glycerin.
For reference, here is a link to my regular ROYAL ICING RECIPE – better for teeny tiny details or decorating that requires very stiff icing.
Does this icing dry hard on the cookies, so you can bag them and stack them?
RoseMarie,
Yes you can stack and ship cookies with this icing; however, you have to be careful with details. They are not as strong as regular RI details… for expample I would not ship an Olaf (snowman cookie) with the nose sticking out. Take extra care if the cookies have details that stick out. I made some spa cookies and my friend said they arrived fine, except some of the icing from the eyes flaked off in the shipping process. I hope this helps!
Suzanne 🙂
Did you use this icing for the arms and eyebrows too?
Yes I use it for the details – I just keep it thicker. This icing is great because it’s soft when you bite into it. If you are shipping you may want something with less corn syrup and glycerine.
Thanks for looking!
Suzanne
Hi, i want to make these oalf cookies. I want to know how many days before can I make them or can I even freeze them?
Linda,
Yes you can freeze them. If they are in an airtight container you can keep them in the freezer for a while – just be careful they get fragile when they are frozen. If you don’t freeze them I wouldn’t make them more than a week in advanced.
Let me know how it goes!
Suzanne 🙂
I’m wondering what the substitution would be for pasteurized egg whites instead of meringue powder in this recipe. I was easily able to find a carton, and the closest baking supply store isn’t accessible til after Christmas. Thanks!
It’s worth a try!