Royal Icing

Royal Icing

Smooth, glossy icing that hardens to a crisp finish, ideal for decorating cookies.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free

This royal icing whips meringue powder, powdered sugar, and water into a bright white glaze that pipes cleanly and dries to a matte, hard shell. Adjust the water to move between stiff piping consistency and thinner flood consistency for outlining and filling cookies. It's a staple for decorated sugar cookies, gingerbread houses, and holiday baking.

Ingredients

  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 9 tablespoons warm water, plus more as needed
  • 1/2 teaspoon vanilla extract or almond extract, optional

Method

  1. In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar and meringue powder.

  2. Add the warm water and optional extract, then beat on low speed for 1 minute to combine, scraping down the bowl as needed.

  3. Increase speed to medium-high and beat for 5 to 7 minutes, until the icing is glossy and holds stiff peaks.

  4. For piping consistency, use the icing as is. For flood or drizzle consistency, thin with additional water, 1 teaspoon at a time, until it settles smoothly when drizzled with a spoon.

  5. Transfer icing to piping bags fitted with small round tips, or cover the bowl tightly with plastic wrap pressed against the surface to prevent crusting until ready to use.

  6. Pipe or spread icing onto cooled cookies as desired, then let decorated cookies sit uncovered at room temperature until the icing hardens completely.

Rate this recipe

★ 4.4 (1)

Royal Icing

This royal icing whips meringue powder, powdered sugar, and water into a bright white glaze that pipes cleanly and dries to a matte, hard shell. Adjust the water to move between stiff piping consistency and thinner flood consistency for outlining and filling cookies. It's a staple for decorated sugar cookies, gingerbread houses, and holiday baking.

10 min 16 oz 110 cal

Ingredients

  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 9 tablespoons warm water, plus more as needed
  • 1/2 teaspoon vanilla extract or almond extract, optional

Method

  1. 1

    In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar and meringue powder.

  2. 2

    Add the warm water and optional extract, then beat on low speed for 1 minute to combine, scraping down the bowl as needed.

  3. 3

    Increase speed to medium-high and beat for 5 to 7 minutes, until the icing is glossy and holds stiff peaks.

  4. 4

    For piping consistency, use the icing as is. For flood or drizzle consistency, thin with additional water, 1 teaspoon at a time, until it settles smoothly when drizzled with a spoon.

  5. 5

    Transfer icing to piping bags fitted with small round tips, or cover the bowl tightly with plastic wrap pressed against the surface to prevent crusting until ready to use.

  6. 6

    Pipe or spread icing onto cooled cookies as desired, then let decorated cookies sit uncovered at room temperature until the icing hardens completely.