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Royal Icing
2 CUPS
Prep Time5 MINUTES
Total Time5 MINUTES
This is the only recipe you'll ever need for royal icing, made with powdered sugar, meringue powder, and water.
Equipment
Ingredients
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 6-7 tablespoons water
- ½ teaspoon pure vanilla extract
- food coloring see note 3
Instructions
- Sift the powdered sugar and meringue powder together into a bowl.
- Add vanilla extract, and gradually add water, starting with 6 tablespoons and adding more if needed. Whisk until combined, but do not overmix.
- Divide the royal icing among bowls, depending on how many colors you plan to make. Add gel food coloring with a toothpick, and stir to get an evenly colored frosting. Add more food coloring as needed.
- Place the icings into separate disposable piping bags, and secure the open ends of the bags with small rubber bands. If you're using piping tips, insert a coupler into the bag before adding the icing. This keeps the tip from being pushed inside, and lets you swap out different tips as needed. You can also simply cut a small bit off of the end of the bag.
- Outline each cookie using a 15-second royal icing, Then fill in (or flood) the background of the cookie using a slightly thinner, 10-second royal icing.
- Allow the background to dry partially before going back to add details.
Notes
- To Store: Royal icing made with meringue powder can be stored in an airtight container at room temperature for at least 2 weeks, and possibly up to 4 weeks.
- When ready to use stored frosting, mix it with a hand mixer until it's smooth.
- You can make royal icing in a stand mixer, with a hand mixer, or with a whisk.
- Use gel food coloring to get the best, brightest colors. Liquid food coloring adds too much moisture to this recipe.
- Play with your royal icing to find the right consistency for your decorating project. For cookies, you want a 15-second icing for outlines and details, and an 8-10 second icing for flooding.
- If you want the cookies to have a visible outline, allow the outline to dry before flooding.
- Instead of flooding with a piping bag, simply add a dollop of icing to the cookie and spread it out using a small spatula, spoon, or brush.
Nutrition
Serving: 1cup | Calories: 1399kcal | Carbohydrates: 355g | Protein: 3g | Sodium: 61mg | Potassium: 54mg | Sugar: 347g | Calcium: 7mg | Iron: 1mg
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