Sugar Cookie Icing Without Corn Syrup

This classic royal icing is the perfect way to ice sugar cookies without any corn syrup!

4.7 from 55 votes

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Servings 30

Prep Time 10

Total Time 10

Ingredients

2 egg whites
350 g (3 cups) icing (powdered) sugar
2 tsp vanilla extract

Instructions

In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Whip (using a stand mixer, hand mixer or whisk) the egg whites until very frothy. If mixing by hand, this may take up to 5 minutes.
Add the sugar and vanilla and continue to mix until well combined and the icing is cohesive and glossy (see note). Transfer to a piping bag or add colouring as desired.

Video

Notes

To adjust the consistency, simply add more sugar to reach the level you desire.

Make Ahead

Royal icing can be made up to 1 week in advance. Transfer to an airtight container, press a sheet of plastic wrap directly against the surface of the icing to prevent a skin from forming, then seal and refrigerate. Allow to come to room temperature before piping.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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