This royal icing recipe is perfect to decorate sugar cookies with! It tastes delicious, sets quickly, is easy to work with and you can create different consistencies with it!
I used this icing on my “no spread sugar cookies” and they turned out perfect! Click here to see the “No-spread Sugar Cookies” recipe.
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Royal Icing Recipe
This royal icing recipe is perfect to decorate sugar cookies with! It tastes delicious, sets quickly, is easy to work with and you can create different consistencies with it!
Ingredients
- 1 lb powdered sugar - 453 grams or about 3¾ cups
- 3 tbsp meringue powder
- 6 tbsp water at room temperature
- pinch of salt
- ½ tsp lemon juice - optional
- ½ tbsp vanilla extract
- gel food coloring
Instructions
- Add powdered sugar, meringue powder and salt into the bowl of your mixer and mix on low until combined.
- Mix water, vanilla and lemon juice together and add it to the bowl. Mix on low until combined.
- Then start mixing on medium-high for about 4-5 minutes, until the icing turns white and holds a stiff pick.
- This recipe will give you a piping consistency icing. Meaning it's best for piping flowers, and fine details. If you would like to thin it out for flooding the cookies, add water a little at a time and mix until you reach the desired consistency. For flooding cookies, you can test the consistency by running a knife through the icing, the created line should disappear in about 6-8 seconds. If you added too much water, you can make the icing thick again by adding a little bit of powdered sugar.
- Divide the icing into batches and color each in your desired colors using gel food coloring. You can also create different consistencies for different purposes.
- Once you've prepared all your colors, transfer them into piping bags and start decorating. I usually use Wilton tip #2 for flooding and #1 for detail work. Start by outlining your cookie, then go in and fill it with more icing. Use a toothpick to evenly distribute the icing. If you see any tiny air bubbles trapped in the icing, use a toothpick to burst them.
- Let the icing dry completely in room temperature. It'll usually take about 3 hours.
- Do not store iced cookies in the fridge. Place them in an airtight container and keep them in a cool, dry place away from sunlight. They will stay fresh a few days.
Notes
How to store royal icing?
Transfer the icing into an air tight container, place a piece of plastic wrap directly on top and put the lid on the container. You can keep this at room temperature for a week. Separating is natural, just give it a stir before using. Click here to see my "No-spread Sugar Cookies" recipe. Tried this recipe?Let us know how it was!
