Royal Icing
Dec 15, 2014, Updated Apr 13, 2021
Perfect Royal Icing to decorate Sugar Cookies!
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There’s no way better time to share this recipe than now. I mean it’s the holiday season and everyone loves to decorate some sugar cookies. Don’t you? Now you can decorate cookies using a simple mix of confectioners sugar and water. There’s another simple icing with corn syrup which I shared with my Easter Sugar Cookies. But everyone knows and will agree that for perfect cookie decoration, you do need royal icing. No other icing can set or give that sheen which royal icing does. While I like using the easy icing for decorating cookies, there are times when I want to go all out and make royal icing and Christmas is one such occasion.
Royal icing is basically just confectioners sugar (powdered sugar) and egg whites. It can be made using fresh egg whites or dried egg whites in the form of meringue powder. I have always made royal icing using meringue powder, it’s easily available and also easy to make.
The only tricky thing with royal icing is the consistency. Flooding consistency, piping consistency, stiff consistency, it takes a little time and practice to get a hang of it. For flooding consistency, keep adding 1/4 teaspoon water till it falls like warm honey. Basically when you make the border on the cookie, the icing should come out totally smooth like a toothpaste. I know it’s all confusing right? Maybe I will do a post on different royal icing consistencies someday. I have made icing so thin that it was running from all sides of the cookies, I have made it so thick and it just wouldn’t spread. So yeah it does take some practice to understand the different consistencies.
I am posting this recipe of royal icing with step by step pictures and hope it will help you to see how the icing looks at different stages.
Method
Start by mixing together confectioners sugar (also known as powdered sugar) and meringue powder together on low speed. I mixed these together using paddle attachment in my stand mixer, you can use your hand mixer too.
In a bowl mix together warm water and vanilla extract. With mixer running running on low speed, start adding the water-vanilla extract mix (1 tablespoon at a time) into the dry ingredients. It will start appearing all clumpy. Don’t worry you are doing it right.
Increase the speed to medium and keep adding more water. It will start getting little loose.
Now beat at medium-high speed for 3-4 minutes till the icing looks shiny and forms peaks, like this.
* For stiffer icing, use 1 tablespoon less water.
* Keep adding 1/4 teaspoon warm till desired consistency is reached. For flooding the cookies, remember the icing will run from all sides if it’s too thin and if it’s too thick it won’t spread.
* The royal icing can be stored for a week or maybe more. I have never used it past 3-4 days so I can’t say how long it can be stored. Store in an airtight container at room temperature or in the refrigerator
* To prevent crust formation on the tip of your piping bags, put them in a glass which has a damp cloth at the bottom.
* I always use flavoring agent in my royal icing, some people don’t but I find it very bland without flavors. So you can use any extract of your choice, just make sure it’s oil free.
* Because egg whites are involved here, make sure the bowl in which you make the royal icing and store it are all grease free.
Royal Icing
Ingredients
- 4 cups confectioners sugar powdered sugar
- 3 tablespoons meringue powder
- 1.5 teaspoon vanilla extract [oil-free]
- 5-6 tablespoons warm water
Instructions
- In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer mix together confectioners sugar and meringue powder.
- In a bowl mix together warm water and vanilla extract.
- With mixer running running on low speed, start adding the water-vanilla extract mix (1 tablespoon at a time) into the dry ingredients. It will start appearing all clumpy. Don't worry you are doing it right.
- Increase the speed to medium and keep adding more water. It will start getting little loose.
- Now beat at medium-high speed for 3-4 minutes till the icing looks shiny and forms peaks [see picture].
- Store icing in an airtight container at room temperature or in the refrigerator.
Nutrition information is automatically calculated, so should only be used as an approximation.
Royal Icing
What flavoring do you add to your icing?
usually vanilla..
Hi. Does it harden if left out on a cupcake for a day or more….
yes it will harden…royal icing is made with egg whites (meringue powder) so it hardens up in some time..
tq so much
Hi i have tried your receipe . thank you so much . turns well nicely. even cakes also. Can i have receipe for butter cake servings 16-24 people. Thank you
I will try to post that recipe Subashini! 🙂
When I’m out of meringue powder I will sub dream whip.
I love your information, so detailed! I’ve come across different recipes and wonder why the amount of meringue differers, some more and some less in the recipe??
I am not sure Sheila, I guess everyone has their own recipe for making royal icing!
Hi Manali
I was just wandering, can I use this recipe for icing my cakes that I baked?
Puleng
you can but royal icing is way too sweet in my opinion for icing cakes, also it will be too hard since its just egg whites and sugar.
Royal icing can be tricky, but yours looks absolutely perfect!
Thanks Mir!
Hey Manali, perfect timing, you are great! This is a recipe I was looking for! Will be making some cookies for next week so I wanted to make my own royal icing. Pinned! Thanks!!!
Glad you find it useful Mira! 🙂
I love decorating with royal icing! This looks like a great recipe!! 🙂
Yes it’s a lot of fun, thanks Renee!
What a great post for the holidays Manali! December is definitely decorating season, and this royal icing is perfect!
Thank you Kristi!
Your decorated cookies are all so beautiful Manali! I love royal icing for decorating, it really is the best, although with kids, I’ve been known to make a very simple glaze and just let them go to town with the sprinkles! Can’t say those look too pretty, but makes them happy! 🙂
Even I decorate with simple glaze most of the time and I guess with kids around it only makes sense to do that!
I don’t use royal icing much, but I agree — when you want flawless sugar cookies, this is the way to go! Great tips, and can’t wait to try it!
Thanks Marcie!
I’ve never made royal icing but I was just googling it the other day! Now I have no more need for google because you have the perfect tutorial right here! Pinned!
Thanks Lindsey, it’s the easiest icing you can make!
This frosting looks just perfect, Manali! I love how pretty you decorated your eggless easter sugar cookies!
Thanks Kelly! Ahh yes I had fun decorating my easter sugar cookies!
The frosting looks perfect, Manali! I’ve never heard of meringue powder before. It sounds so much easier than whipping up the egg whites. I need to try this!
You must Jen, it’s super easy to royal icing with this!
I just wanna eat this out of a spoon. All day long!
haha! I actually am not a fan of royal icing but no denying that it is what you need for perfect cookie decoration!
This icing looks perfect, Manali! I’ve never used meringue powder before, what a great idea! I will definitely have to try this out!
Thanks Gayle!
I haven’t made my own icing before, but it looks really easy, so I will have to give it a try.
It is easy Dannii!