Easy Royal Icing Recipe for Sugar Cookies
User Reviews
4.9
Easy Royal Icing Recipe for Sugar Cookies
Description
Starting by whisking meringue powder and powdered sugar, this royal icing is mixed with water and vanilla extract while beating to incorporate air until stiff peaks form. Using a stand mixer or hand mixer, the process ensures the right texture for piping outlines or shapes. Dividing the icing into separate bowls allows coloring with gel food dyes. Thinning with small amounts of water achieves a flood consistency that spreads evenly and dries smooth on cookies.
This icing is suited for sugar cookie decoration where both fine detail and smooth flooding are required. It can be adjusted in firmness and color, and layers can dry quickly for multiple design steps. The recipe emphasizes grease-free bowls and utensils for best results, and suggests alternatives like raw egg whites if meringue powder isn't available.
If the icing is thinned too much, continued beating can reintroduce air and evaporate some liquid to help thicken it again. Thicker icing from separate batches can also be mixed in to rescue a runnier batch, maintaining flexibility in decorating.
Ingredients
- 4 Tablespoons meringue powder
- 4 cups powdered sugar (about 1 pound)
- 6 Tablespoons water + additional 3-4 additional tablespoons for thinning to flood consistency, warm
- 1 teaspoon vanilla extract
- Gel food coloring (I like AmeriColor or Chefmaster)
Instructions
- In a large bowl of a stand mixer, whisk together the meringue powder and powdered sugar, then slowly mix in the water and vanilla extract while the mixer is running on medium-low speed. Increase speed to medium-high and beat until stiff peaks form, around 5 minutes. This can be done with a hand mixer, but will take a couple minutes longer.
- Divide the thick white icing into individual bowls and add gel food coloring, a few drops at a time, mixing well until you achieve the shades you like. From there, you can reserve some of the thicker icing for piping borders as described in the post, or thin all of the icing to flood consistency.
- To thin each color to flood consistency, add 1 teaspoon of water at a time and stir well, continuing to add water by 1/2 teaspoon increments until you reach your desired consistency. If you are thinning the entire batch of icing at once to flood consistency, it will take an additional 3-4 tablespoons for a total of 9-10 tablespoons of water.
- Once your icing is colored and the right consistency, scoop it into a piping bag fitted with a Wilton #2 or #3 tip. Decorate your sugar cookies by first outlining the border, then filling in the middle with flood icing which should settle into itself. Use a toothpick or scribe tool to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
- Dry cookies at room temperature for 6-8 hours until the royal icing is completely firm before adding additional layers or design or stacking for transport.
Notes
- Ensure all bowls and utensils are grease-free to achieve the proper icing consistency.
- If meringue powder is unavailable, replace it and the water with 3 large egg whites for a similar effect.
- To thicken icing that has been thinned too much, continue beating to incorporate air and reduce liquid content.
- Thick icing from separate batches can be added to thin batches to improve consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Sodium | 9mg | 0% |
| Potassium | 8mg | 0% |
| Sugar | 20g | 40% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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