This is a delightful combination of Royal Icing and Glaze icing. It dries with a lovely sheen and has a bit of a softer bite. Simply make the royal icing recipe and the glaze recipe below, then combine the two.
Royal Icing
- 500 grams Powdered Sugar (about 4 cups)
- 2 tbsp meringue powder
- 1 tsp vanilla
- 5-6 tbsp water
- Place sugar and meringue powder in to your mixing bowl, fitted with a paddle attachment
- Add 5 tbsp of water and mix on low speed. Mixture should be the consistency or peanut butter. If too stiff add another tbsp. If too loose, and more powdered sugar
- mix on low speed for 7-10 minutes or until fluffy
- remove from mixing bowl to another bowl and cover with a damp towel
Glaze Icing
- 500 grams Powdered Sugar (about 4 cups)
- 1/4 cup clear corn syrup
- 1/4 cup water
- 1 tsp vanilla
- Add the powdered sugar, corn syrup, vanilla, and most of the water to your mixing bowl. With the paddle attachment, mix on low speed until incorporated. If the mixer is struggling, add more water, a bit at a time.
- Turn the speed up to medium and mix for about 3 minutes. The glaze should be the consistency of molasses. If it’s too runny, add a bit more powdered sugar.
Now for the fun part! Add your reserved royal icing back in to the bowl with the glaze, and mix the two together until we’ll incorporated.
You can add water to create your decorating consistencies that you would normally use with regular royal icing.
Store covered at room temp for 2 days, the refrigerator for 1 week or the freezer for up to 3 months.