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Peppermint Christmas Cookies

Peppermint Royal Icing

Course: Dessert
Cuisine: American
Keyword: pepermint candy cookies, pepermint royal icing
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 16
Calories: 126kcal
Peppermint extract adds a delicious twist to traditional royal icing.
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Ingredients

  • 4 cups powdered sugar
  • 5 tablespoons meringue powder
  • 6 tablespoons warm water filtered if possible
  • 3/4 teaspoon peppermint extract
  • 1 tablespoon light corn syrup optional

Instructions

  • Add powdered sugar to the bowl of your electric mixer. Add meringue powder, then mix for a few seconds on low.
  • Add warm water, one tablespoon at a time, while the mixer is running.
  • Add peppermint extract.
  • Add corn syrup (if desired).
  • Continue to mix, stoping the mixer to scrap down the sides of the bowl, if necessary.
  • Increase speed to medium/high and beat icing 1-2 minutes.
  • This recipe will give you a very thick icing. Add additional water as needed, depending on the project.
  • Keep icing covered (with plastic wrap) at all times.
  • Use smaller bowls to color icing, or thin down icing, as needed.

Notes

Make sure to use peppermint extract, not peppermint oil.
The addition of the corn syrup helps the finished icing from being too hard/crunchy. I have found that if I use Wilton meringue powder the corn sryup is not necessary, but I do like to use the corn syrup with CK brand meringue powder, which seems to dry a bit harder. The difference of using corn syrup or not is quite subtle. Some decorators also use a bit of corn syrup in their icing to increase the sheen in the finished, dry icing. I have never seen any big difference (from using it or not).

Nutrition

Calories: 126kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Sodium: 18mg | Potassium: 14mg | Sugar: 30g | Calcium: 1mg | Iron: 1mg