Go Back

Spiked Royal Icing

Print Recipe

Ingredients
  

  • 3¾ cups (450 grams) confectioners’ sugar
  • 2½ tablespoons (22.5 grams) meringue powder*
  • 6 tablespoons (90 grams) warm water (80°F/26°C to 105°F/41°C)
  • ¾ teaspoon (3.75 grams) spiced rum
  • ¾ teaspoon (3 grams) vanilla extract

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar, meringue powder, 6 tablespoons (90 grams) warm water, rum, and vanilla at low speed until well combined. Increase speed to medium; beat until mixture is the consistency of toothpaste, 3 to 5 minutes. (See Note). Use immediately. (See PRO TIP.)

Notes

Note: Any leftover flood-consistency icing can be stored in an airtight container in the freezer for up to 3 months.
Make Ahead: Store cookies in an airtight container for up to 3 days. If icing, let icing dry and harden completely before storing.
Note: Use gel food coloring to tint your Spiked Royal Icing. Gel food coloring won’t affect the icing’s consistency like liquid food coloring does. For green icing, tint Spiked Royal Icing with 1 to 2 teaspoons Wilton Gel Icing Color in Kelly Green.
PRO TIP-It’s the nature of royal icing to harden and dry out. If you’re not using it immediately, cover the top of your icing with a damp paper towel to keep it fluid and fresh, but for no more than 1 hour. You can also put the icing in an airtight container.
Tried this recipe?Let us know how it was!