Pin it
This DIY Royal Icing gives you professional-looking sugar cookies without any hassle. It uses meringue powder instead of raw eggs, making it perfectly adaptable for both flooding and adding detailed patterns. It's great for everything from holiday treats to special event cookies, drying with a gorgeous sheen while staying soft enough to eat comfortably.
What Makes This Worth Trying
You'll find this royal icing super easy to adjust for thickness, which works well if you're just starting out or have tons of experience. There's no need to worry about raw eggs since it uses meringue powder, and you'll get a stable, shiny finish. You can tweak it for different cookie decorating jobs, from tiny details to smooth surfaces, and it hardens nicely but won't break your teeth when you bite into it.
What You'll Need
- Main Components:
- 4 cups (480g) sifted confectioners' sugar
- 3 tablespoons meringue powder
- 6 tablespoons water, with extra for thinning
- For Adding Color:
- Gel food coloring (different colors)
- Tools Required:
- Stand mixer with whisk attachment
- Sugar sifter
- Measuring cups and spoons
- Piping bags
- Different piping tips (#1, #2, #4)
- Separate bowls for colors
How To Make It
- Mix Dry Stuff
- Sift your confectioners' sugar into a big mixing bowl. Throw in the meringue powder and give everything a good whisk until it's all mixed up.
- Create Your Icing
- Pour in 6 tablespoons of water. Beat everything with your mixer's whisk on medium for about 2-3 minutes until you see stiff peaks.
- Get the Right Thickness
- For flooding cookies, add tiny bits of water (1 teaspoon at a time) until your icing flows back within 5-10 seconds. Keep it thicker for outlines or add more sugar if needed.
- Add Pretty Colors
- Split the icing into smaller portions and drop in your gel colors. Mix each one until the color looks even.
- Get Ready to Decorate
- Put your colored icing in piping bags with the tips you need. Any leftover icing should be covered with a wet paper towel so it doesn't dry out.
Tricks for Better Results
Check if your icing's ready by running a knife through it and counting how long it takes to smooth out. Stick with gel colors so you don't mess up the thickness. Always keep a piece of plastic wrap touching the surface of unused icing. Don't forget to wash your tools right away before the icing dries on them. Work with small amounts when adding colors so you can keep the right thickness.
Mastering Different Looks
Go for tip #4 when you need to outline and fill bigger spaces. Grab smaller tips for tiny details and writing. Make sure each layer is totally dry before adding more stuff on top. Want a cool marble look? Just drop dots of different colors and pull through them with a toothpick. Try practicing on some parchment paper first to get comfortable with how the icing flows.
Pin it
Keeping It Fresh
You can keep your royal icing in sealed containers in the fridge for up to 2 weeks. Just make sure to put plastic wrap right on the icing's surface. Want to save it longer? Freeze it in sealed bags for up to 2 months. Let it thaw in your fridge overnight, then whip it again before using. For the best results, let it warm up to room temperature before you start decorating.
Frequently Asked Questions
- → How can I tell if the icing consistency is right?
- It should drizzle off your spoon and smooth out in 5-10 seconds. Too thick? Add water. If it’s too thin, mix or add sugar.
- → How much time does it need to dry?
- A thin coat will fully dry in about 2 hours at room temperature. Thicker layers need more time or try refrigerating.
- → Is it possible to add flavor?
- Absolutely, mix in 1/2 teaspoon of lemon, orange, peppermint, or maple extract with the water. Or use a teaspoon of vanilla.
- → What’s the best way to stop it from hardening while I’m working?
- Cover the icing surface with a damp paper towel when you’re not using it to keep it from drying out.
- → Why choose meringue powder?
- It makes the icing more stable, dries perfectly, and is safer and easier than using raw egg whites.