Royal Icing is my happy place. There is nothing more satisfying and relaxing then decorating cookies. I promise that between my delicious sugar cookie recipe and this easy royal icing recipe, that you will be set up for success to make beautiful decorated sugar cookies.

Tips for Success

When it comes to royal icing, the most important detail is in the consistency. As you make this recipe, be sure to add the water in one tablespoon at a time. Allow the mixer to work in the water slowly before adding more. The royal icing should be able to hold its own weight when the paddle is lifted upside down. The royal icing will slowly fold on itself. This consistency is what we call outlining consistency. This will be used to outline the shape of the cookie. To fill the cookie, we will use what’s called a flood consistency. To achieve this, simply add a drop or two of water at a time to the icing to thin it out. This thinner royal icing will be used to fill the cookie inside the outlining consistency lines that we made before.

Meringue powder is an extremely important ingredient in this recipe. Meringue powder is dehydrated egg whites that have been ground up into a superfine powder. Traditional royal icing contains pasteurized egg whites. Meringue powder is an easier replacement. Not only does it make the cookies last longer, but allows you to add more details to your cookies once the icing sets. I use Judee’s Meringue Powder. But you can use whichever brand you want.

Royal Icing

5 from 1 vote

Recipe by The Squeaky Mixer

Cook Mode

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Ingredients

3 cups 3 confectioner’s sugar
2 1/2 Tbsp. 2 1/2 meringue powder
5 5 -6Tbsp. water

Directions

In the bowl of a stand mixer fit with the paddle attachment, mix together the confectioner’s sugar and meringue powder on low speed.
Add the water 1 tablespoon at a time. Mix until the royal icing is smooth. Scrape down the sides of the bowl to ensure that everything is mixing evenly together.
Judge the consistency of the royal icing by lifting up the paddle attachment and taking notice of the ribbons the icing falls in. You don’t want a thin, watery consistency or a super thick, hard consistency. The icing should fall in smooth ribbons that dissapear into the icing after a few seconds.
While you color your icing, or do the dishes, etc. be sure to keep the icing covered at all times with a damp rag. This will prevent the top of the royal icing from hardening and crystallizing.
Dye however many colors you need and place into individual piping bags.