ROYAL ICING WITH CORN SYRUP

 I hope you’re all having a great time during the holidays. For today I have a quick post about cookie decoration that I used for Christmas. The recipe of the cookies is the one of the gingerbread men. 

There are lots of ways to decorate them; probably the most common is royal icing. It can be made with many ingredients, typically people use white egg or meringue powder. I didn’t want to use white egg because it is easier to get contaminated, so after a research I came out with this recipe using corn syrup. The result is a brighter icing that lasts longer.

You also have to know that there are two types of icing: line icing, use for contour and small details and flooding icing, that is the same, but runnier and it’s use for bigger zones. 

This is the recipe I used:

Line icing:
110 g icing sugar (1 cup approximately)
1 tablespoon of corn syrup (I used Light Corn Syrup from Karo)
2-3 tablespoons of warm water (depending on the humidity and temperature)
Colorants

Mix all the ingredients until it is homogeneous. It should be the texture of toothpaste.

Flooding icing:
Use the same recipe and add water drops one by one until you get Greek yogurt texture

To pour it you’ll need piping bags and nozzles (I used Wilton no.2).

Is really easy and you get beautiful cookies, so I hope you give it a try!