Royal Icing Recipe
A smooth and reliable royal icing recipe that pipes easily, floods evenly, and dries quickly with a clean finish and soft bite.
Ingredients
Base Icing
- 4 cups confectioners’ sugar (sifted)
- 3 tablespoons meringue powder
- 9 tablespoons water (room temperature)
Flavor
- 1 teaspoon vanilla extract or alternative flavor extract
Optional
- gel food coloring as needed
Instructions
- In a large bowl, combine sifted confectioners’ sugar and meringue powder. Mix briefly on low speed to evenly distribute the dry ingredients.
- Add the room temperature water and vanilla extract. Start mixing on low speed, then increase to high speed to prevent splashing.
- Whip the mixture on high speed for 1.5 to 2 minutes until smooth, glossy, and bright white. The icing should fall back into the bowl and smooth out within 5–10 seconds.
- If the icing is too thick, add water gradually (about 1 tablespoon at a time) and mix well. If too thin, mix longer or add a small amount of sifted sugar.
- Divide icing into bowls if using multiple colors. Add gel food coloring with a toothpick and mix gently until evenly colored.
- Pipe or spread icing onto cookies in a thin, even layer. Allow to dry at room temperature for about 2 hours before adding additional layers or details.
- To speed up drying, place decorated cookies in the refrigerator while keeping them level.
Notes
Cover icing with a damp paper towel while working to prevent it from drying out. Pop air bubbles using a toothpick for a smooth finish. Let each layer dry before adding new details to avoid color bleeding. Store leftover icing in the refrigerator for up to 3 days or freeze for up to 2 months. Always remix before reuse.
Nutrition Facts (Per Serving)
- Calories: 120
- Carbohydrates: 30g
- Sugar: 29g
- Protein: 0g
- Fat: 0g
- Sodium: 5mg