Royal Icing Recipe

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Royal icing is a sweet, hard icing used to decorate cookies and cakes. It’s easy to make with just a few simple ingredients. You only need powdered sugar, meringue powder, water, and vanilla extract to create perfect royal icing at home.

This recipe lets you make royal icing in different consistencies for outlining and flooding cookies. You can adjust the amount of water to get the right texture. Adding gel food coloring lets you create any colors you want for decorating. With some practice, you’ll be making beautifully decorated cookies in no time!

Ingredients

• 4 cups powdered sugar 452 grams
• 4 tablespoons meringue powder 43 grams
• 8-10 tablespoons warm water 114-142 grams
• 1 teaspoon pure vanilla extract 4 grams
• Gel food coloring optional

Instructions

Whisk the Dry Ingredients: Add 4 cups of powdered sugar and 4 tablespoons of meringue powder to the bowl of a stand mixer fitted with the whisk attachment, and whisk to combine.

Pour in the Water: Pour in 8 tablespoons of warm water and 1 teaspoon of pure vanilla extract, and mix on medium-low speed until combined.

Whip to Soft Peaks: Turn the mixer up to medium-high, and mix until soft peaks form, about 1-2 minutes.

Thin to Desired Consistency: Slowly add more water (1 teaspoon at a time) until you reach your desired consistency. To create a royal icing that works well for outlining and flooding cookies, lift up the whisk and let the icing drip back into the bowl. It should take 10-15 seconds to smooth out. If it is smoothing out too quickly, beat the icing for another minute. If it is taking longer to smooth out, add a little more water.

Divide and Color: Divide the icing into small bowls and add gel food color, making as many colors as you would like.

Decorate Your Cookies: Fit piping bags with a Wilton #3 or #4 tip. Fill the bags with icing and decorate your cookies as desired.

Possible Substitutes List & Recipe Variations

Can’t find meringue powder? No worries! You can try these substitutes:

• Egg whites: Use 3 fresh egg whites instead of meringue powder
• Aquafaba: Replace meringue powder with 3 tablespoons of chickpea liquid
• Powdered egg whites: Swap in 4 tablespoons of powdered egg whites

Want to change up the flavor? Try these tasty variations:

• Lemon: Add 1 teaspoon of lemon extract instead of vanilla
• Almond: Use 1/2 teaspoon of almond extract with 1/2 teaspoon of vanilla
• Peppermint: Mix in 1/4 teaspoon of peppermint extract for a minty twist

You can also play with colors! Use natural food dyes like:

• Beet juice for pink/red
• Turmeric for yellow
• Matcha powder for green

Remember to adjust the liquid amounts when using these substitutes. Start with less water and add more as needed to get the right consistency.

Tips, Tricks & Storing

Royal icing can be tricky, but these tips will help you succeed:

• Sift your powdered sugar to avoid lumps in your icing.

• Use gel food coloring instead of liquid to maintain the right consistency.

• Practice piping on wax paper before decorating cookies.

You can adjust the icing thickness by adding more water or sugar. For flooding, aim for a 10-15 second dry time when you lift the whisk.

Store your royal icing in airtight containers at room temperature. It will stay good for 2-3 days. Cover the surface with plastic wrap to prevent crusting.

To use later, stir the icing well and add a little water if needed. You may need to re-whip it for the best texture.

Clean your tools right away – dried royal icing is very hard to remove!

Experiment with different consistencies for outlining, flooding, and details. You’ll get better with practice.

Remember to have fun and be creative with your cookie decorating! Royal icing allows for endless design possibilities.