This is the recipe that I use for royal icing. I use it on all the cookies that I decorate.
It’s a simple royal icing recipe that can be used to create embellishments, decorations or even for flooding a cookie, if thinned slightly.
It dries solid, so it’s the perfect icing for cookies that you want to wrap individually!
For more pictures of cookies that I have used this recipe for click herePrint
- 1/2 cup water
- 3 Tbsp meringue powder
- 1 pound box of powdered sugar (approximately 4 cups), sifted
- 1 tsp vanilla extract (or any flavor you prefer)
- With paddle attachment mix the water and meringue powder on low until combined then on high about 1 minute until foamy.
- Add the powdered sugar on low speed a little at a time, add extract and then mix on medium to blend together. Now mix on high for 4-5 minutes until stiff, glossy peaks form.
- I separate and color the icing at this point.
- With the icing as is, it is perfect for outlining cookies and adding embellishments.
- If you are planning on flooding your cookies, add water, 1 teaspoon at a time,until you get the consistency of corn syrup.
- If you add too much water, sift in more powdered sugar.
If you want a pure white frosting, use clear vanilla or omit extract.
Store with cling wrap pressed against icing to prevent crusting, and then in an airtight container.