• ¼ cup warm water
  • 1 tablespoon light corn syrup
  • ¼ teaspoon almond extract
  • 3 cups confectioners’ sugar, or more as needed
  • Directions

  • Step 1

    Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.


  • Cook's Notes:

    For thick icing, which you will need for outlining and details, add more sugar until icing is quite thick. Icing can be thinned with a few drops of water to make a glaze for filling in outlines or dipping cookies.

    Icing hardens into a shiny glaze quickly. Keep stirring your bowl of icing as you work with it.

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