Begin by stirring the vanilla extract into ¼ cup of water.
Using a paddle attachment, gently mix the sugar and meringue powder.
With the mixer on its lowest setting slowly add the water/flavoring mix to the dry ingredients.
As the water is added, the icing will become thick and lumpy.
Continue to add the remaining water (this may or may not be the entire amount) until the
mixture reaches a thick, honey-like consistency. Add the corn sryup. At this point, turn the
mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time
can vary greatly so watch carefully and stop mixing when the icing is this enough to form a
soft peak (see figure 3).
COVER your icing: as soon as royal icing is exposed to air, it will dry. Use a damp paper towel,
damp tea towel, plastic wrap, or a bowl cover over the icing.
Store in an airtight container in the fridge (up to 2 weeks) or freezer (up to 3 months) if not
used immediately. Storage at room temperature is okay with thick icing, about 2 days.
*If you don’t have meringue powder, go with a milk glaze recipe. Although it won’t dry solid, it’s
good for simple things like dipping.