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The Only Royal Icing Recipe You Will Ever Need

The Only Royal Icing Recipe You Will Ever Need

A dependable royal icing made with meringue powder for outlining, piping details, and flooding decorated cookies. The recipe makes approximately 2 1/2 to 3 cups and dries firm in 6–8 hours.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Royal Icing
  • 4 cups (approximately 480 g) Confectioners’ sugar, sifted
  • 3 tablespoons Meringue powder
  • 6 tablespoons Warm water
  • 1 teaspoon Vanilla extract, optional
  • As needed Gel food coloring, optional

Method
 

Step-by-Step
  1. Sift the confectioners’ sugar into a large mixing bowl, then add the meringue powder. Add the warm water and vanilla extract, if using.
  2. Beat the mixture on medium-low speed until the ingredients are combined. Increase to medium-high speed and beat for about 5–10 minutes, until the icing is bright white, thick, and able to hold a stiff peak.
  3. Divide the icing among bowls and tint each portion with gel food coloring. Cover every bowl with plastic wrap or a damp cloth while working so the surface does not dry.
  4. Keep some icing thick for outlines and detail work. For flooding, add water a few drops at a time and stir until the surface smooths in roughly 10–15 seconds after being stirred.
  5. Transfer the icing to piping bags or squeeze bottles and decorate completely cooled cookies. Allow the cookies to dry uncovered for 6–8 hours, or overnight for a firm finish, before storing them in an airtight container.

Notes

Add water very gradually because a small amount can change the consistency quickly. Gel coloring is preferred over liquid coloring because it gives stronger color without thinning the icing. Stir icing before use to remove air bubbles, and keep unused icing covered at all times.