Royal Icing Recipe

This is my go-to Recipe for Royal Icing. It only uses 4 ingredients and I use it on all the cookies that I decorate!

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Homemade Royal Icing Recipe

It’s a simple royal icing recipe that can be used to create embellishments, decorations or even for flooding a cookie, if thinned slightly.

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It dries solid, so it’s the perfect icing for cookies that you want to wrap individually!

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Homemade Royal Icing

For more pictures of cookies that I have used this recipe for click here

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Royal icing recipe

  • Author: Cookies & Cups
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 5 cups icing 1x
  • Category: Dessert
  • Method: Bowl
  • Cuisine: American

Description:

This is my go-to Recipe for Royal Icing. It only uses 4 ingredients and I use it on all the cookies that I decorate!


Ingredients:

  • 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)

Instructions:

  1. With paddle attachment mix the water and meringue powder on low until combined then on high about 1 minute until foamy.
  2. 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.
  3. I separate and color the icing at this point.
  4. With the icing as is, it is perfect for outlining cookies and adding embellishments.
  5. If you are planning on flooding your cookies, add water, 1 teaspoon at a time,until you get the consistency of corn syrup.
  6. If you add too much water, sift in more powdered sugar.

Notes:

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.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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8 Responses
    1. Shelly

      I used royal icing and lined them out and then thinned the icing and flooded the cookies! I added the straps after the icing dried!

  1. cookies and cups

    Amber…for outlining I use either a #3 tip or #2 tip.
    For flooding I use squeeze bottles.
    I hope this has helped! What tips were you using?

  2. amberlooo

    I was wondering what size tips you use? Which for outlining and which for flooding. I am apparently doing it wrong. Thanks for any help.

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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