Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Salted Vanilla Bean Royal Icing for Winter Cookie Decorating

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 139 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 cups 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Kosher

Description

This salted vanilla bean royal icing recipe by Emily Loggans creates a thick, glossy, and fluffy icing perfect for decorating cookies, cakes, and pastries. The addition of kosher salt balances the sweetness while vanilla bean paste provides a rich flavor. The icing has a toothpaste-like consistency suitable for piping and detailing, and it can be easily colored and thinned to suit your decorating needs. It stores well and can be made in large or small batches for any decorating project.

Ingredients

Scale

Liquids & Flavorings

  • ½ cup + 2 Tbsp water, room temperature
  • 1–2 teaspoon vanilla bean paste (or extract)
  • 2–4 tablespoon light corn syrup
  • white gel food coloring (as needed)

Dry Ingredients

  • ½ tsp Diamond Crystal kosher salt (or ¼ tsp regular table salt)
  • ⅓ cup meringue powder
  • 2 lb. powdered sugar

Instructions

  1. Combine dry and wet base: In a mixing bowl, add the kosher salt, meringue powder, and room temperature water. Use a wire whisk to combine thoroughly, ensuring no lumps of meringue powder remain. The mixture will appear frothy on top with liquid underneath, resembling the look of beer.
  2. Add powdered sugar and mix: Add all the powdered sugar to the bowl at once. Attach the bowl to a stand mixer fitted with the paddle attachment. Mix on low speed to combine everything into a thick, syrupy icing.
  3. Incorporate flavorings and sweeteners: Add the vanilla bean paste or extract, any additional flavorings, light corn syrup, and a squeeze of white gel food coloring into the mixture. Raise the mixer speed to medium (about speed four on a KitchenAid) and mix for 3 minutes. The icing will become thick, glossy, and fluffy.
  4. Cover and store: Immediately cover the icing surface with cling film or a moist towel if you plan to use it right away. For longer storage, transfer to an airtight container to keep it fresh.
  5. Adjust consistency for decorating: The icing at this stage should have a toothpaste or piping consistency suitable for detailed decoration. Thin it out with small amounts of water if needed, and color as desired.

Notes

  • This recipe yields about 6 cups of royal icing, enough to decorate approximately 3 dozen cookies.
  • Store leftover icing in an airtight container at room temperature for a couple of weeks, refrigerated for up to a month, or frozen for several months.
  • The recipe can be halved for smaller batches or doubled for larger projects.
  • Avoid over-mixing to prevent the icing from drying with a spongy texture that crumbles.
  • Using a dehydrator for cookies helps the icing dry with a glossy shine.
  • To neutralize warm tones in icing, add a small amount of Americolor lilac gel coloring for subtle toning without turning it purple.
  • Corn syrup used in this recipe is pure glucose and not high fructose corn syrup; vegetable glycerin may be substituted to maintain softness if desired.
  • Do not use the whisk attachment as it aerates the icing too much; always use the paddle attachment.
  • If ambient humidity is over 50%, use a dehumidifier to prevent the royal icing from drying with a matte or sparkly finish.

Find it online: https://recipes.mbeams.com/best-salted-vanilla-bean-royal-icing-for-winter-cookie-decorating-2/