Hayley's Royal Icing

89 g warm water

2 t oil free vanilla extract

35 g meringue powder

600 g powdered sugar, sifted

20 g or 4 t light corn syrup

Add vanilla to warm water.

Weigh meringue powder into stand mixer bowl.

Pour vanilla water into meringue powder.

Mix on medium low for 1 min, or until homogenous and frothy.

(Or whisk by hand for better results.)

Add sifted sugar and mix until combined, still on medium low.

(Again, this process can be started with hand whisking.)

Turn speed to medium high and whip 3 mins.

Royal icing should be thick and hold stiff peaks.

Stir in corn syrup.

Color icing before thinning.

Yields 2 C royal icing, enough for about 30 cookies.

Hayley Callaway

Note 1:

Can replace half of vanilla with another oil free extract.

Favorites include orange, hazelnut, almond, or lemon.

Note 2:

Dehydrate each layer at 95° for 15-20 mins.

(https://www.yourbakingbestie.com/how-to-easily-make-royal-icing/)