Easy Royal Icing Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 cups
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Calories
61 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Easy Royal Icing Recipe
Description
The Easy Royal Icing Recipe combines powdered sugar and meringue powder with water and vanilla extract. Mixing on low speed initially combines the ingredients, followed by whipping at high speed until stiff peaks form, which creates a firm icing that holds detailed shapes well. The icing can then be divided and colored with gel food coloring.
For different decorating purposes, the icing consistency can be adjusted: a thicker icing is suitable for outlining, while thinning with small amounts of water produces a smoother flood icing for filling larger areas. This flexibility allows for precise cookie decorations.
Proper equipment cleanliness is essential to avoid problems with the icing's texture. The recipe notes that royal icing stores well covered at room temperature or refrigerated, but may require stirring before use. The icing also benefits from using gel colors and specific piping tips for different decorative styles.
Ingredients
- 4 cups powdered sugar
- 2 ½ Tablespoons meringue powder
- 6 Tablespoons water
- 1 teaspoon vanilla extract you may use other flavorings instead/in addition, but make sure they are not made with oil or they may keep your icing from reaching the proper consistency.
Instructions
- IMPORTANT NOTE BEFORE YOU BEGIN: Your bowl and all utensils must be clean and grease free in order for the icing to whip properly.
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl (you will need an electric hand mixer) combine sugar, meringue powder, and water. Beat on low speed until combined, then add vanilla extract (or other flavoring).
- Gradually increase mixer speed to high and beat until icing forms stiff peaks (5 minutes or longer).¹
- Divide and color icing as desired (I like to use gel food coloring).
- Icing at this consistency can be used as a stiff outlining icing. To thin the icing for flooding/filling, tint as desired first (so that your outlining and flooding icing is the same tint), divide (so you have one bowl of outlining and one bowl of flooding icing), and then stir your bowl of flooding icing, adding about a teaspoon of water at a time until frosting reaches desired consistency. For me this usually means that if I pull my spoon out of the royal icing, the icing that drizzles off holds its shape for several seconds before dissolving back into a puddle.
To Decorate Cookies:
- First pipe your outlines with your outlining frosting, then fill with your flooding icing. Use the point of a toothpick to swirl/smooth the icing until it is smooth and even.
- Allow cookies to dry completely before stacking/transporting, this will take several hours. I like to let mine dry overnight to ensure they are dried all the way through.
Notes
- Ensure all utensils and bowls are completely clean and grease-free to achieve proper icing consistency.
- Beat icing until stiff peaks form, but for simple decorations, a slightly softer consistency may be sufficient.
- Store royal icing in an airtight container covered with plastic wrap touching the surface; it keeps for several days but may require stirring before reuse.
- Adjust icing consistency by adding water gradually to achieve desired thinning for flooding or filling designs.
- Use gel food coloring for vibrant tinting without affecting icing texture.
- Recommended piping tip sizes include Wilton 2, 3, and 4 for ease of use in decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 2Tablespoons royal icing | |
| Calories | 61kcal | 3% |
| Carbohydrates | 15g | 5% |
| Sodium | 3mg | 0% |
| Sugar | 15g | 30% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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