Royal Icing Recipe
A classic, smooth, and hard-drying icing perfect for decorating cookies, making edible glue, or creating intricate designs. This egg-free version uses meringue powder for safety and convenience.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups powdered sugar (confectioners' sugar), sifted
- 2 tablespoons meringue powder
- 4 tablespoons warm water plus up to 2 more tablespoons as needed
- 0.5 teaspoon food-grade glycerin optional, for flexibility
- 0.25 teaspoon cream of tartar optional, for stability
Instructions
Preparation Steps
- In a large mixing bowl, combine the sifted powdered sugar and meringue powder. Whisk together until well blended.
- Add 4 tablespoons of warm water, glycerin (if using), and cream of tartar (if using) to the dry ingredients.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat on low speed until moistened, then increase to medium-high speed and beat for 5 to 7 minutes, or until the icing is thick, glossy, and forms stiff peaks.
- If the icing is too thick, add additional warm water, 1 teaspoon at a time, until desired consistency is reached. For flooding cookies, use a thinner consistency; for piping outlines, keep it thicker.
- Use immediately or cover tightly with plastic wrap pressed directly onto the surface of the icing to prevent drying. Store at room temperature for up to 2 days.
Notes
This icing dries hard and is ideal for cookie decorating. Keep unused portions covered to prevent skin from forming.