Royal icing recipe

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 here


Royal icing recipe

  • Author: Cookies & Cups
  • Yield: 5 cups icing


  • 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)


  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.


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.

8 Responses

  1. 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.

  2. 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?

    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!

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